Life is busy these days, between work, school, field hockey practice, homework and the general busyness of keeping a home running slightly smoothly, it is nice to have a meal you literally dump into a pan, bake and enjoy the deliciousness. This Greek Orzo bake fits the bill and is on rotation for dinner. I find it makes enough for several meals and freezes beautifully. What are your favorite go to “fast meals”?

The Usual Cast of Ingredients

6 oz.feta cheese

2 cups orzo pasta

4 cups chicken broth

20 oz cherry tomatoes

2 tsp minced garlic

1 tsp oregano

1 cup packed spinach

Drizzle of olive oil

The Steps to Glory

1. Preheat your oven to 425°F (220°C).

2. In an oven proof pan, Place orzo evenly on the bottom. Drizzle Olive oil. Over low heat gently toast the orzo until fragrant.

3. Pour the chicken broth over the orzo pasta until it’s fully submerged. Add the cherry tomatoes, minced garlic, and dried oregano and feta cheese to the baking dish, distributing them evenly on the orzo.

3. Bake in the preheated oven for approximately 30 minutes, or until the orzo is cooked through and the cherry tomatoes are soft and bursting with flavor.

4. Remove the baking dish from the oven and add the packed spinach to the mixture. Stir well to incorporate the spinach into the dish. Return the baking dish to the oven and cook for an additional 5 minutes, allowing the spinach to wilt slightly.

5. Once cooked, remove the dish from the oven and give everything a good stir to combine the flavors. Cool and enjoy!

Metamorphosis