If you’re craving a dish that combines creamy, tangy feta with vibrant roasted veggies and tender orzo all in one comforting, fuss-free meal, you’ve just found your new favorite. This One Pan Baked Feta Veggie Orzo Recipe is a spectacularly simple way to bring Mediterranean flavors to your table with minimal cleanup and maximum joy. It’s perfect for a cozy weeknight dinner or even a relaxed weekend gathering, offering a perfect balance of freshness, heartiness, and cheesy goodness that glides effortlessly from oven to plate.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in building the flavors, colors, and textures of this dish. From the juicy cherry tomatoes bursting with sweetness to the creamy block of feta that melds everything together, every element counts.
- 8-oz block feta cheese: The star ingredient that melts into a creamy, tangy sauce, giving the dish its irresistible charm.
- 1 1/2 cups dry orzo pasta: Small and easy to cook pasta that soaks up all the lovely flavors from the broth and veggies.
- 2 cups cherry tomatoes, halved: Adds bursts of juicy sweetness and vibrant color.
- 1 zucchini, diced: Brings a fresh, slightly crunchy texture that balances the softness of the orzo.
- 1 bell pepper, chopped: Any color works; it provides sweetness and a slight bite.
- 1 small red onion, sliced: Adds a subtle sharpness that mellows beautifully when roasted.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and depth.
- 3 tablespoons olive oil: Essential for roasting and enriching the veggies and feta.
- 1 teaspoon dried oregano: Lends an earthy, herbal note typical of Mediterranean cuisine.
- 1/2 teaspoon chili flakes (optional): For a gentle kick of heat to awaken the flavors.
- Salt and pepper to taste: To enhance and round out every ingredient.
- 3 cups vegetable broth (or water): Provides moisture so the orzo cooks perfectly and absorbs all the savory goodness.
- 1/4 cup chopped fresh basil or parsley, for garnish: Adds a fresh, peppery finish and a splash of green.
How to Make One Pan Baked Feta Veggie Orzo Recipe
Step 1: Preheat and Prep
Start by setting your oven to 400°F (200°C). This temperature is just right for roasting the vegetables until they’re tender and caramelized, while allowing the orzo to cook through and the feta to become irresistibly creamy.
Step 2: Toss the Veggies and Feta
In a large baking dish, combine the halved cherry tomatoes, diced zucchini, chopped bell pepper, sliced red onion, minced garlic, olive oil, dried oregano, chili flakes (if you like the heat), salt, and pepper. Toss everything together until every piece is lightly coated in oil and seasoning. Nestle the entire block of feta cheese right in the center.
Step 3: Add Orzo and Broth
Scatter the dry orzo evenly around the feta and vegetables like little pearls waiting to soak up flavor. Pour 3 cups of vegetable broth carefully over the dish, making sure the orzo is mostly submerged — this liquid magic ensures the pasta cooks perfectly in the oven.
Step 4: Bake Covered Then Uncovered
Cover the dish tightly with aluminum foil to trap moisture and steam everything evenly. Bake for 30 minutes, then remove the foil and continue baking uncovered for another 10-15 minutes. This step allows the orzo to soften further and the top layer to achieve a lovely golden finish.
Step 5: Stir and Serve
Once out of the oven, give everything a good stir. The feta will have softened into a luscious, creamy sauce by now, coating the tender orzo and roasted veggies beautifully. Finish with a sprinkle of fresh chopped basil or parsley for a bright, fresh contrast and dive in while it’s warm.
How to Serve One Pan Baked Feta Veggie Orzo Recipe
Garnishes
Fresh herbs like basil or parsley are the perfect finishing touch for this One Pan Baked Feta Veggie Orzo Recipe. Not only do they add a pop of color but their fresh flavors brighten the creamy, roasted components wonderfully. A drizzle of extra virgin olive oil or a few lemon zest shavings can also elevate the dish instantly.
Side Dishes
Because this dish is a wholesome, one-pan wonder brimming with veggies and pasta, it pairs beautifully with crisp green salads, crusty bread for mopping up every last bit of sauce, or even a light soup if you want to turn it into a multi-course meal. For something heartier, garlic roasted potatoes or grilled chicken work wonderfully too.
Creative Ways to Present
For a festive touch, serve the One Pan Baked Feta Veggie Orzo Recipe in individual ramekins or shallow bowls. Top with a few more cherry tomatoes or a sprinkle of toasted pine nuts for an added crunch. If you’re entertaining, a colorful platter with grilled flatbread on the side invites everyone to dig in family-style, making the meal as social as it is delicious.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it chills, making for a tasty next-day lunch or dinner. Just be sure to add fresh herbs again before serving to refresh the flavors.
Freezing
You can freeze portions of the One Pan Baked Feta Veggie Orzo Recipe for up to 2 months. Keep it in a freezer-safe container and thaw overnight in the fridge before reheating. Note that the texture of the vegetables might soften further after freezing, but the flavor will remain delicious.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Stir occasionally to ensure it heats evenly. Avoid high heat to keep the feta creamy rather than drying it out.
FAQs
Can I use another type of cheese instead of feta?
Feta’s unique creamy yet crumbly texture and salty tang really define this dish, but if you’re in a pinch, halloumi or goat cheese can work. Just expect a slightly different flavor profile.
Is this recipe suitable for vegans?
This particular recipe features feta cheese, which is dairy, so it’s not vegan. However, you could try a vegan feta substitute or a rich cashew-based cheese alternative to keep it plant-based.
Can I add protein to make it more filling?
Absolutely! Chickpeas, grilled chicken, or even sautéed shrimp would be great additions that complement the flavors and add extra heartiness to the meal.
What kind of orzo should I buy?
Regular dry orzo pasta works perfectly here. Avoid quick-cooking orzo or fresh orzo as their cooking times and texture might alter the baking process.
Can I make this gluten-free?
Yes, just use a gluten-free orzo or substitute with a similar gluten-free small pasta or even pearl couscous that cooks well in liquid. Adjust cooking times accordingly.
Final Thoughts
There’s something truly special about the ease and warmth wrapped up in the One Pan Baked Feta Veggie Orzo Recipe. It’s a dish that looks and tastes like you spent hours perfecting it, but in reality, it’s a joyful one-pan affair designed for busy yet flavor-loving days. So why not treat yourself and your loved ones to this delightful meal soon? Once you try it, it’s sure to be a regular in your kitchen rotation.
Print
One Pan Baked Feta Veggie Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This One Pan Baked Feta Veggie Orzo is a vibrant and easy-to-make Mediterranean-inspired dish. It features creamy baked feta cheese combined with tender orzo pasta and a medley of fresh vegetables, all baked together for a comforting and flavorful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 8-oz block feta cheese
- 1 1/2 cups dry orzo pasta
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, chopped (any color)
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 3 cups vegetable broth (or water)
- 1/4 cup chopped fresh basil or parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C), ensuring the temperature is set for optimal baking of the dish.
- Prepare Vegetables and Feta: In a large baking dish, combine cherry tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, dried oregano, chili flakes if using, salt, and pepper. Toss these ingredients well to coat the vegetables evenly with the oil and seasonings. Place the block of feta cheese in the center of the baking dish.
- Add Orzo and Broth: Sprinkle the dry orzo pasta evenly around the feta and vegetable mixture. Pour the vegetable broth over the orzo, making sure the pasta is mostly submerged to cook properly while baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and put it in the oven. Bake for 30 minutes to allow the orzo to absorb the broth and begin cooking, and the feta to soften and melt.
- Bake Uncovered: Remove the foil and return the dish to the oven. Continue baking uncovered for an additional 10-15 minutes until the orzo is tender and the top has a slightly golden color.
- Combine and Garnish: Remove the dish from the oven and stir everything together until the feta becomes creamy and fully blends with the orzo and roasted vegetables. Garnish with freshly chopped basil or parsley before serving warm.
Notes
- You can substitute vegetable broth with water if preferred, but broth adds more flavor.
- Try adding other vegetables such as eggplant or spinach for variation.
- If you’d like a spicier kick, increase the chili flakes or add freshly cracked black pepper.
- Use gluten-free orzo if you require a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
