Baked Orzo Pasta Recipe
If you’re craving the ultimate comfort food that brings together perfectly tender pasta, loads of colorful veggies, and a blanket of oozy, golden cheese, you’re in the right place: Baked Orzo Pasta will easily become your new favorite. This dish delivers hearty Mediterranean flavor with the coziness you expect from a bubbling oven-baked casserole. The best part? It’s wonderfully simple to make, and it tastes like something you’d proudly serve to guests (even if you made it on a busy weeknight). Each bite offers a perfect mix of creaminess, juicy veggies, and a gooey topping, making Baked Orzo Pasta a dish you’ll crave again and again.
Ingredients You’ll Need
You won’t believe how easily these simple, wholesome ingredients turn into something so crave-worthy! Each one has a crucial part to play—bringing out vibrant color, creamy richness, or that irresistible cheesy finish. Here’s what you’ll need for your Baked Orzo Pasta:
- Olive oil: Adds richness and helps sauté the veggies for loads of flavor right from the start.
- Yellow onion: Brings sweetness and depth, and forms the aromatic base for this dish.
- Garlic: Essential for a punch of savory, fragrant flavor; don’t skimp on it!
- Red bell pepper: Gives a juicy bite and a pop of color that makes every serving bright and fresh.
- Zucchini: Lends a mild, tender, and creamy texture that soaks up all those savory juices.
- Dried oregano: Adds Mediterranean depth and aroma to every forkful.
- Dried basil: Layers in a subtle sweetness and herbaceous flavor that’s classic in pasta dishes.
- Salt: Essential for seasoning all the other flavors; taste and adjust as you like.
- Black pepper: A pinch sharpens everything and adds a subtle underlying warmth.
- Uncooked orzo pasta: Tiny rice-shaped pasta that becomes delightfully plump and tender after baking—irreplaceable here!
- Canned diced tomatoes (with juices): These bring a sweet tang and keep the pasta moist while baking.
- Vegetable or chicken broth: Deepens the overall flavor, and provides just enough liquid for the orzo to cook to perfection.
- Heavy cream: Just a splash brings silkiness and makes the final dish deliciously lush.
- Grated Parmesan cheese: A must for nutty flavor and that irresistible salty umami.
- Shredded mozzarella cheese: Melts beautifully on top for that cheesy, bubbling finish everyone loves.
- Chopped fresh parsley or basil (for garnish): Adds a fresh, vibrant note that brightens each bite right before serving.
How to Make Baked Orzo Pasta
Step 1: Preheat the Oven
Start your Baked Orzo Pasta journey by preheating your oven to 375°F (190°C). Taking a moment to heat things up ensures your dish bakes evenly and that wonderful cheesy crust forms perfectly on top.
Step 2: Sauté the Vegetables
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and let it gently soften for 3–4 minutes. Follow with garlic, bell pepper, and zucchini, sautéing for another few minutes until everything is fragrant and just starting to caramelize.
Step 3: Add Seasonings and Toast the Orzo
Sprinkle in the dried oregano, basil, salt, and black pepper for that Mediterranean flavor boost. Then, stir in your uncooked orzo pasta. Toast it for just 2 minutes to give the dish a subtle nutty undertone that sets it apart from any plain stovetop pasta.
Step 4: Mix in the Tomatoes, Broth, and Cream
Pour in the diced tomatoes (with their juices), your preferred broth, and that luscious splash of heavy cream. Stir well to combine everything, making sure no orzo sticks to the bottom. Bring the mixture up to a gentle simmer—this infuses every grain of orzo with layer after layer of flavor.
Step 5: Add the Cheese and Bake
Now it’s time for magic: Sprinkle the Parmesan and half the mozzarella evenly over the top. Cover the pan with a lid or foil, and transfer it to the preheated oven. Bake for 20 minutes so the orzo becomes perfectly tender and starts soaking up the creamy goodness.
Step 6: Finish with Cheese and Bake Uncovered
Uncover your nearly finished Baked Orzo Pasta, then sprinkle the remaining mozzarella over the top. Return to the oven for 5–10 more minutes, watching as the cheese melts into a bubbling, golden crust that’s simply irresistible.
Step 7: Rest and Garnish
Give your dish 5 minutes to rest once it’s out of the oven. This lets everything settle, so each scoop holds together beautifully. Finish with a generous shower of chopped parsley or basil for a bright, fresh accent.
How to Serve Baked Orzo Pasta
Garnishes
Don’t underestimate the power of a finishing sprinkle! A handful of freshly chopped parsley or basil not only adds gorgeous green color but also a hit of freshness that livens up the creamy, cheesy depths of your Baked Orzo Pasta. For an extra-special touch, try a dusting of extra Parmesan or a crack of black pepper right before serving.
Side Dishes
While Baked Orzo Pasta can absolutely shine on its own, you can turn your meal into a true Mediterranean feast by serving it with a bright, lemony arugula salad, garlicky roasted vegetables, or warm, crusty bread to soak up those saucy bites. For a simple, crowd-pleasing combo, try a Greek salad on the side!
Creative Ways to Present
Let your imagination run wild! Serve Baked Orzo Pasta in individual ramekins for cute dinner-party presentation, or spoon it right from the skillet for that rustic, family-style vibe. It also makes a great filling for roasted bell peppers or tomatoes if you want to switch things up for your next get-together.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Orzo Pasta is a dream come true—it keeps beautifully and the flavors get even better overnight. Let your casserole cool, then cover tightly or transfer to an airtight container. It’ll stay fresh in the fridge for up to 4 days.
Freezing
If you’d like to save some for later, Baked Orzo Pasta is freezer-friendly. Allow it to cool completely first, then wrap portions tightly or store in a freezer-safe container. It keeps its best texture within one month. Thaw overnight in the fridge before reheating.
Reheating
To bring your Baked Orzo Pasta back to life, simply reheat it in the oven at 350°F (175°C) until warmed through—add a splash of broth or cream if it looks a little dry. For smaller portions, a few minutes in the microwave (loosely covered) works perfectly, too.
FAQs
Can I add protein to this Baked Orzo Pasta?
Absolutely! Toss in cooked chicken or chickpeas for a heartier meal. Both options soak up the flavors while still keeping things deliciously simple and satisfying.
Is this recipe gluten-free?
As written, Baked Orzo Pasta uses traditional orzo, which contains wheat. To make it gluten-free, swap in a gluten-free orzo or other small pasta designed for gluten-free diets.
Can I use different vegetables?
Definitely! This recipe is super flexible—try mushrooms, spinach, or even roasted eggplant. Just sauté them until softened before adding to your pasta for the most vibrant flavor.
Will this work without the cream?
You can leave out the heavy cream if you prefer a lighter version. Just add a few extra tablespoons of broth for moisture, and know that the texture will be a touch less creamy but still delicious!
What’s the best way to prevent overcooked orzo?
Keep an eye on your baking time and let the dish rest for 5 minutes out of the oven—this stops the pasta from overcooking and helps it finish absorbing the sauce without turning mushy.
Final Thoughts
If you’re ready to spark smiles around the table, make Baked Orzo Pasta your next dinner adventure. It’s easy to whip up, reliably delicious, and just indulgent enough to make any meal feel special. Give it a try soon and see why this cozy oven-baked classic has a permanent spot in my heart (and my dinner rotation)!
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Baked Orzo Pasta Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delightful and comforting meal with this Baked Orzo Pasta recipe. A flavorful blend of orzo pasta, vegetables, and cheeses baked to perfection, creating a satisfying one-pot dish.
Ingredients
For the Baked Orzo:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (chopped)
- 1 zucchini (diced)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups uncooked orzo pasta
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 cups vegetable or chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For Garnish:
- 1/4 cup chopped fresh parsley or basil
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Vegetables: In an oven-safe skillet, sauté onion, garlic, bell pepper, and zucchini until softened.
- Add Seasonings and Orzo: Stir in oregano, basil, salt, pepper, and orzo. Toast for 2 minutes.
- Combine Ingredients: Add tomatoes, broth, and cream. Stir and bring to a simmer.
- Add Cheese and Bake: Sprinkle Parmesan and half the mozzarella. Bake covered for 20 minutes, then bake uncovered with remaining mozzarella until golden.
- Rest and Garnish: Let it rest, then garnish with parsley or basil before serving.
Notes
- For added protein, consider adding cooked chicken or chickpeas before baking.
- Feel free to swap zucchini with mushrooms, spinach, or your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
