Ingredients
- 1 pkg Anna Orzo (1 lb)
- 1 jar Cento Marinara Pasta Sauce (25.5 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- 3 cups Baby Spinach
- 1 1/2 cups Mozzarella Cheese, shredded
- 1/2 cups Parmesan Cheese, grated
Directions
Preheat oven to 375°F. Cook orzo according to package directions until al dente, then drain and set aside. In a large oven-safe skillet, heat olive oil over medium heat and sauté garlic for 1â-2 minutes until fragrant. Stir in red pepper flakes, salt, and Italian seasoning. Add spinach and cook until just wilted. Pour in marinara sauce and bring to a gentle simmer. Stir in the cooked orzo, mixing until well combined. Smooth the top and sprinkle evenly with mozzarella and Parmesan. Transfer the skillet to the oven and bake uncovered for 20 minutes, until the cheese is melted, golden, and bubbly. Serves 4.
