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This Baked Feta Tomato Orzo is my spin on the baked feta pasta trend that took over everyone’s feed a few years back, and I honestly love it more than the original. It’s quick and easy and comes together in one baking dish for easy prep and clean up. If you love orzo also try my One Pan Broccoli Cheddar Orzo!
I’ve made some version of baked feta pasta more times than I can count since that trend first hit, but making it with orzo is hands down but favourite way to make this dish.
The orzo cooks up so quickly in the same dish as the tomatoes and feta, so it soaks up every bit of that garlicky, tomato-y broth instead of sitting on top of a sauce. No separate pot of pasta water, no draining, no extra dishes.
This tastes somewhere between a creamy risotto and a baked pasta. I also add some sun-dried tomatoes which add a burst of flavour and I stir in some spinach s at the end for a serving of greens. If you’re a risotto fan you might also love my Butternut Squash Risotto, it’s SO cozy!
This recipe is a great weeknight dinner option since most of the work is just stirring ingredients into one dish, and it holds up well for a couple of days in the fridge to prep ahead. For more weeknight dinners you’ll also love my Sweet Potato Taco Skillet and this Weeknight Tofu Stir Fry.
Recipe Highlights
- One dish: Makes for easy prep and even easier clean up! My One Pan Baked Dumplings also make another delicious one pan meal.
- Protein packed: Each serving has 20g of protein and this dish can easily be made with some chicken added in for even more protein.
- Vegetarian & gluten-free option: Use veggie broth or gluten-free orzo to make this suitable for your diet.
- Great for meal prep: It reheats well, so it’s an easy one to make ahead for lunches through the week.
Key Ingredients
Feta cheese: Use a block of feta packed in brine, not the pre-crumbled kind. (Crumbled feta is drier and coated in anti-caking starch so it wont melt into the sauce the same way.) Use any leftover feta to make my Mediterranean Lentil Salad or my Roasted Vegetable Quinoa Salad.
Orzo: Regular orzo or gluten-free orzo if needed works. You can also substitute with any small pasta shape. Don’t substitute with a larger pasta like penne, it will take too long to cook.
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
How To Make Baked Feta Tomato Orzo
Step 1: Add the olive oil, tomatoes, garlic and feta to a baking dihs.
Step 2: 425°F until the tomatoes are blistered and tender.
Step 3: Reduce the oven to 375°F and mash the softened tomatoes and feta together right in the dish.
Step 4: Stir in the orzo, spinach, sun-dried tomatoes and broth until everything is evenly combined.
Step 5: Cover and bake until the orzo is fully cooked and has soaked up the broth.
Jess’s Tips
- Don’t skip the second temperature drop: Dropping to 375°F for the second bake keeps the garlic from burning while the orzo has time to fully cook through.
- Check the orzo a few minutes early: Ovens vary, so start checking for doneness a couple of minutes before the timer’s up. You want the orzo tender with a bit of the broth still absorbed into it. Orzo cooks up very quickly!
- Add more protein: Add some chicken cubed chicken or shrimp in the first step with the tomatoes and feta if you’d like an extra protein boost.
- Add the spinach at the very end: Stirring it in with the orzo instead of baking it the whole time keeps it from turning mushy or overcooked.
- Serving suggestions: Serve with a little squeeze of lemon juice, fresh parmesan cheese and basil or with a side salad like my Butternut Squash Kale Salad.
Try These Pasta Recipes Next!
Vegetarian
Easy One-Pot Tomato Basil Pasta
Main Dishes
Creamy Vegan Vodka Sauce Pasta
Pasta & Noodles
Lemon Garlic Pasta Recipe
Baked Feta Orzo
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Baked Feta Orzo is a one-dish meal that comes together with barely any effort making perfect for busy weeknights.
Ingredients
- 3 cups cherry tomatoes
- 4 garlic cloves, chopped
- 5 ounces feta cheese, block
- 2 tablespoons olive oil
- Pinch of salt and pepper
- 2 cups orzo
- 2 cups spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 1/2 cups chicken or vegetable broth
Instructions
- Preheat the oven to 425°F.
- Add the cherry tomatoes, garlic, feta, olive oil, salt, and pepper to a large baking dish.
- Bake for 15 minutes, or until the tomatoes are tender.
- Remove from the oven and reduce the heat to 375°F.
- Mash the tomatoes and feta together.
- Add the orzo, spinach, sun-dried tomatoes, and broth, and stir to combine.
- Cover with a lid or foil and bake for another 12 to 15 minutes, until the orzo is fully cooked.
- Serve and enjoy.
Notes
- Orzo cooks quickly, so start checking a few minutes early for tender orzo that’s still absorbed some broth.
- Add cubed chicken or shrimp in step one with the tomatoes and feta for extra protein.
- Stir in the spinach with the orzo instead of baking it the whole time so it doesn’t turn mushy.
- Serve with a squeeze of lemon juice, fresh parmesan and basil.
Storage
Store in an airtight container in the fridge for up to 4 days and reheat with a splash of broth or water. Not recommended for freezing.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
