Creamy, cheesy, and packed with sweet roasted cherry tomatoes, tender zucchini, and fresh fragrant basil, this Baked Orzo delivers rich Mediterranean flavor straight to your table!
Why You’ll Love This Recipe
One-Dish Comfort: The pasta cooks right in the baking dish alongside the fresh vegetables and savory broth.
Risotto-Like Creaminess: Melted mozzarella, goat cheese (or feta), and parmesan turn into a luxurious sauce without hours of stirring.
Bursting Veggie Flavor: Roasted cherry tomatoes release their natural juices into the pasta while baking for vibrant taste.
Essential Kitchen Equipment
9×13-inch Casserole Dish or Large Ceramic Baker: Allows the orzo to cook evenly in a single layer.
Aluminum Foil: Covers the baking dish to trap steam so the pasta tenderizes completely.
Ingredients
1.5 cups (approx. 10 oz) Dry uncooked orzo pasta
2 cups Cherry or grape tomatoes (whole)
2 medium Zucchini (diced into small cubes)
1 small Yellow onion (finely diced)
4 cloves Garlic (minced)
2 1/2 cups Low-sodium vegetable or chicken broth
2 tbsp Extra virgin olive oil
1 tsp Italian seasoning
1/2 tsp Red pepper flakes (optional, for mild heat)
4 oz Goat cheese or crumbled feta
1 cup Shredded mozzarella cheese
1/2 cup Grated Parmesan cheese
1/2 cup Fresh basil leaves (chiffonade/chopped, for garnish)
Salt & black pepper (to taste)
Step-by-Step Instructions
1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish.
2. Combine Base Ingredients: In the baking dish, add the dry orzo, whole cherry tomatoes, diced zucchini, diced onion, and minced garlic. Drizzle with olive oil and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and spread evenly.
3. Add Broth & Cheese: Pour the broth evenly over the orzo mixture. Stir gently so the pasta is completely submerged. Nestled chunks of goat cheese (or feta) throughout the top.
4. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 25 to 30 minutes until the orzo is tender and has absorbed most of the liquid.
5. Add Cheese & Broil: Remove the foil, give the pasta a gentle stir to mix in the softened goat cheese, and top evenly with shredded mozzarella and grated Parmesan. Return uncovered to the oven (or under the broiler) for 5 minutes until the cheese melts into a bubbly golden top.
6. Garnish & Serve: Remove from heat, scatter fresh chopped basil generously over the top, and serve warm!
Chef’s Tips
Tightly Seal the Foil: Making sure the baking dish is completely sealed with foil traps steam, which is essential for cooking the dry orzo to perfect al dente texture.
Protein Add-Ins: Easily boost protein by stirring in cooked chicken, sautéed shrimp, or white beans right before adding the cheese topping!
Nutritional Breakdown (Per Serving / 6 Servings Yield)
Servings: 6
Calories: ~340 kcal
Protein: 14g
Net Carbs: 42g
Fat: 13g
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
You can assemble the dry orzo, chopped veggies, and seasonings in the dish ahead of time. Simply add the wet broth and cheese right before popping it into the oven so the raw pasta doesn’t soak up liquid too early!