1-Getting started with this spinach and artichoke orzo bake is as easy as it gets, and I’ll walk you through it like we’re chatting in the kitchen. First, preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch (23×33 cm) baking dish to set the stage for a crispy, golden finish. This quick step helps everything bake evenly and prevents sticking, making cleanup a breeze.

2-Next, in the prepared dish, combine the olive oil, minced garlic, chopped shallot, basil, paprika, chili flakes, salt, and pepper. Give it a good stir to coat all the flavors together, creating a fragrant base that infuses the whole dish. Then, add the dry orzo pasta, the whole artichoke hearts along with their liquid for extra taste, and the basil pesto; mix everything evenly so each bite is full of goodness.

3-Pour the water over the mixture and stir once more to distribute the liquid well, ensuring the orzo cooks perfectly. Scatter the fresh spinach on top it’ll wilt beautifully during baking, adding a fresh pop of color and nutrients. Bake uncovered for 12-15 minutes until most of the liquid is absorbed and the pasta is still a bit firm, then remove from the oven.

4-Finishing Touches: Stir the pasta and spinach together to blend the flavors, and sprinkle the shredded mozzarella and provolone cheese evenly over the surface for that irresistible melted topping. Pop it back in the oven for another 10 minutes until the cheese is bubbly and lightly browned. If you notice any excess oil from the pesto, drain it before serving, and garnish with extra fresh basil if you like. For a richer version, try swapping the water with low-sodium broth, as suggested in our tips it’s like upgrading to a pro-level meal in minutes.