Tomato-Feta Orzo Bake (One Dish)
This Tomato-Feta Orzo Bake is SO EASY! A one-dish Mediterranean-inspired meal packed with veggies, feta, and tender orzo, perfect for a quick comforting dinner.
Servings: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes undrained
- 1 cup fresh spinach chopped
- 1 cup feta cheese crumbled
- 1/2 cup red bell pepper diced
- 1/4 cup red onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil to prevent sticking.
- In the prepared baking dish, add orzo pasta, vegetable broth, canned diced tomatoes with juices, diced red bell pepper, diced red onion, minced garlic, and dried oregano. Stir gently to combine.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and stir the orzo gently; it should be starting to soften but still slightly firm.
- Remove the foil and sprinkle chopped fresh spinach evenly on top. Add crumbled feta cheese, drizzle olive oil over everything, and season with salt and pepper to taste. Return to oven uncovered and bake for 10-15 more minutes until orzo is tender and most liquid absorbed.
- Remove from oven and let cool a few minutes. Garnish with fresh basil leaves. Serve warm and enjoy.
Equipment
- Baking Dish
- Aluminum Foil
Notes
- Cover the dish during initial baking to trap steam and help orzo cook evenly.
- Stir halfway through baking to prevent sticking and promote even cooking.
- Adjust salt seasoning after baking since feta cheese adds saltiness.
- Customize by adding different veggies or proteins like chickpeas or chicken.
- Store leftovers in an airtight container in fridge for 3-4 days; reheat with a splash of broth or water.