This cheesy Baked Orzo Recipe is full of Italian-flavored goodness. Add some spinach and a protein to make it a full meal!
Let’s take a moment to praise baked pasta dishes. Baked macaroni and cheese, traditional lasagna, Carmela Soprano’s famous baked ziti… I could go on. I could also eat all three of those dishes on one plate if you let me. (Don’t let me.) Many of my favorite baked pasta dishes have a generous amount of cheese on top or mixed in, which makes them so satisfying. And perhaps someone out there agrees with me, so I’ll just say it: pasta just tastes better when it’s finished in the oven.
The other day, I realized I don’t have a favorite baked orzo dish because it’s usually used in lighter meals rather than the tomatoey, cheesy baked pastas I’m used to. Well, this recipe changes that. Here, we extend all the Italian-themed goodness to the tiny, rice-shaped orzo pasta, and now orzo can be in the cheesy baked pasta club.
This baked orzo recipe has everything I need in a baked pasta dish: melted cheese combined with tomato sauce, a fresh basil undertone, lots of garlic flavor, and some onion to round it out. The result is a side dish that can easily become the main course, either as written or with the addition of a protein and more veggies.
Welcome to the cheesy baked pasta club, orzo!
Is This Baked Orzo Recipe Healthy?
This creamy and comforting dish is high in calories due to the cheese and pasta, but it contains enough protein and fat from the cheese to make a small serving go a long way. The cheese also provides some calcium, phosphorus, and selenium, and the tomato sauce lends some manganese, iron, and antioxidants like lycopene. This is a vegetarian recipe as written, and it can easily be made vegan by swapping in a plant-based version of the mozzarella (such as Daiya’s or Violife’s) and some nutritional yeast in place of the Parmesan.
Ways To Customize Baked Orzo
Like many other pasta dishes, this one is set up nicely for tweaks and fine-tuning to your particular tastes. You can even make this dish into a full meal with some minor additions!
- Proteins. Adding a protein to this dish is a good idea to make it a complete meal. Vegetarians can use a can of any white bean in this dish. I like adding crumbled bacon, chunks of cooked chicken breast, cooked ground beef, or leftover chopped pork tenderloin from another meal.
- Vegetables. This dish is made even tastier by the addition of mushrooms, bell peppers (any color), chopped spinach (fresh or defrosted from frozen) or kale, frozen or canned artichoke hearts, chopped zucchini, or even cooked spaghetti squash!
- More cheese. You know everything is better with a little more cheese, right? Try adding feta, aged Gouda, fresh goat cheese, or Romano on top for more flavor. For a creamier texture, add some cottage cheese or ricotta to the orzo mixture.
How Do I Store Leftovers?
Once baked, leftovers can be kept in the fridge in an airtight container for up to 3 days. Reheat in the microwave until warmed through, or in a 350°F oven for 15-20 minutes.
Serving Suggestions
I’m not sure why, but this orzo dish makes me crave chicken. Serve your orzo pasta as a side dish with Baked Chicken Cutlets, Baked Parmesan-Crusted Chicken, or the classic Italian-American main dish, Baked Chicken Parmesan. If you’re not adding lots of vegetables to the baked orzo pan, whip up some vegetables as a side dish. I personally love a side of Garlic Brussels Sprouts or Sautéed Green Beans with my baked orzo. Don’t skip the Panna Cotta for dessert!
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup tomato sauce (canned is fine)
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Stir in the orzo and cook for 2 minutes, then add vegetable broth and tomato sauce. Bring to a simmer.
- Transfer the orzo mixture to a casserole dish. Sprinkle with mozzarella and Parmesan cheese. Season with basil, salt, and pepper.
- Bake in the preheated oven for 20 minutes, or until the orzo is tender and the cheese is bubbly and golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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