If you are on the hunt for a dish that combines comfort, vibrant veggies, and a creamy twist all in one go, this One Pan Baked Feta Veggie Orzo Recipe is going to become your new favorite. Imagine juicy cherry tomatoes roasting alongside tender zucchini, sweet bell peppers, and fragrant herbs, all mingling with perfectly cooked orzo and a luscious block of feta cheese baked to creamy perfection. This recipe brings together simplicity and gourmet flair in one easy pan, making it a true weeknight winner that feels special without the fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, adding layers of flavor, texture, or color while keeping things delightfully simple. From the fresh veggies bursting with juiciness to the rich creaminess of feta and the comforting bite of orzo, it all harmonizes beautifully.
- 8-oz block feta cheese: The star of the dish that melts into a creamy, tangy sauce when baked.
- 1 1/2 cups dry orzo pasta: Small and tender, orzo serves as the perfect base to soak up all those juices.
- 2 cups cherry tomatoes, halved: Bright and juicy, they roast down to sweet, sun-kissed morsels.
- 1 zucchini, diced: Adds a gentle crunch and subtle freshness that balances the richness.
- 1 bell pepper, chopped: Choose any color for sweetness and vibrant color contrast.
- 1 small red onion, sliced: Gives a mild sharpness that mellows beautifully when roasted.
- 3 cloves garlic, minced: Infuses the whole dish with its irresistible and aromatic warmth.
- 3 tablespoons olive oil: Helps with roasting, adds richness, and enhances the veggies’ flavors.
- 1 teaspoon dried oregano: A classic herb that ties all the Mediterranean elements together.
- 1/2 teaspoon chili flakes (optional): For a subtle kick of heat, if you like a bit of spice.
- Salt and pepper to taste: Essential seasonings to brighten and enhance every component.
- 3 cups vegetable broth (or water): The liquid that cooks the orzo and blends the flavors into a luscious sauce.
- 1/4 cup chopped fresh basil or parsley, for garnish: Adds a fresh pop of color and herby brightness before serving.
How to Make One Pan Baked Feta Veggie Orzo Recipe
Step 1: Prep Your Oven and Veggies
Start by preheating your oven to 400°F (200°C), setting the stage for beautifully roasted veggies and perfectly cooked orzo. While the oven warms up, toss your cherry tomatoes, zucchini, bell pepper, red onion, and garlic in olive oil, oregano, chili flakes (if using), salt, and pepper in a large baking dish. This coating helps everything roast evenly and brings out those deep, caramelized flavors we all crave.
Step 2: Add the Feta and Arrange the Orzo
Place the whole block of feta smack dab in the center of your vegetable medley. This little block is about to transform into a creamy sauce that ties the dish together. Next, sprinkle the dry orzo evenly around the feta and vegetables, giving each bite a perfect balance of pasta and veggies.
Step 3: Pour in the Broth
Pour the vegetable broth over the orzo, making sure the pasta is mostly submerged. This liquid will cook the orzo while the whole dish bakes, soaking up all those wonderful roasted tomato and garlic juices, along with the tang from the feta.
Step 4: Bake Covered and Then Uncovered
Cover your baking dish tightly with foil to lock in moisture, and bake for 30 minutes. Then, remove the foil and bake uncovered for another 10 to 15 minutes. This step helps the top to develop a slight golden crust while ensuring the orzo is perfectly tender and the feta gets delectably creamy.
Step 5: Stir and Serve
Once out of the oven, stir everything together. Watch as the feta melts into the orzo and vegetables, creating a luscious, creamy sauce that coats every bite. Finish with a generous sprinkle of fresh basil or parsley for a burst of freshness and color. Serve warm and enjoy all those comforting flavors.
How to Serve One Pan Baked Feta Veggie Orzo Recipe
Garnishes
Fresh herbs like chopped basil or parsley add a lively, fresh note that brightens the richness of the feta and roasted vegetables. Consider a drizzle of good quality extra virgin olive oil or a squeeze of lemon juice too, to add brightness and depth.
Side Dishes
This dish is wonderful on its own, but you can easily pair it with a crisp green salad or warm crusty bread to scoop up every last bit of creamy orzo goodness. A light cucumber and tomato salad would also complement the Mediterranean flavors beautifully.
Creative Ways to Present
For a dinner party, serve the One Pan Baked Feta Veggie Orzo Recipe straight from the baking dish to keep its rustic charm. Alternatively, plate it in shallow bowls and top with a handful of toasted pine nuts or a sprinkle of chili flakes to add a touch of texture and spice. It’s as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making next-day bites just as satisfying. Just be sure to cool it completely before refrigerating.
Freezing
While you can freeze this dish, keep in mind that the texture of the roasted vegetables and orzo may soften slightly upon thawing. If freezing, place leftovers in a freezer-safe container and consume within 2 months for best quality.
Reheating
Reheat gently on the stovetop in a skillet over medium heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Stir frequently to warm it evenly and maintain that creamy texture that makes the dish so irresistible.
FAQs
Can I use regular pasta instead of orzo?
Absolutely! Small pasta shapes like mini shells or couscous are great substitutes, though cooking times may vary slightly. Orzo works best because of its delicate size, but feel free to experiment.
Is this recipe vegan-friendly?
This recipe relies on feta for its signature creamy character, but to make it vegan, you could try using a plant-based feta alternative and vegetable broth. The texture and flavor will differ but still be delicious!
How spicy is the recipe with chili flakes?
The chili flakes add just a mild warmth and aren’t overpowering. You can adjust the amount or omit them entirely depending on your heat preference or that of your guests.
Can I add other vegetables?
Definitely! This recipe is very adaptable. Consider adding mushrooms, eggplant, or spinach for extra layers of flavor and nutrition.
Do I need to soak the orzo before baking?
No soaking is necessary because the orzo cooks in the vegetable broth during baking. The covered cooking method ensures it absorbs enough liquid to become tender and flavorful.
Final Thoughts
I hope you give this One Pan Baked Feta Veggie Orzo Recipe a try — it’s one of those dishes that feels both hearty and fresh, perfect for impressing family or simply savoring a cozy night in. It’s a beautiful celebration of simple ingredients coming together in a creative, fuss-free way that’s sure to become a favorite in your recipe rotation.
Print
One Pan Baked Feta Veggie Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This One Pan Baked Feta Veggie Orzo is a delicious and easy Mediterranean-inspired dish combining creamy baked feta cheese with tender orzo pasta and roasted vegetables. Perfect for a comforting weeknight meal, it requires minimal prep and cleanup, baking everything together in a single dish to create a harmonious blend of flavors with fresh herbs, garlic, and a hint of spice.
Ingredients
Cheese
- 1 8-oz block feta cheese
Pasta
- 1 1/2 cups dry orzo pasta
Vegetables
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, chopped (any color)
- 1 small red onion, sliced
- 3 cloves garlic, minced
Liquids
- 3 cups vegetable broth (or water)
Seasonings & Oils
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh basil or parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish evenly and thoroughly.
- Prepare Vegetables: In a large baking dish, combine the cherry tomatoes, diced zucchini, chopped bell pepper, sliced red onion, minced garlic, olive oil, dried oregano, chili flakes (if using), salt, and pepper. Toss everything well to evenly coat the vegetables 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, ensuring the pasta is mostly submerged to cook properly during baking.
- Initial Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 30 minutes. This step cooks the orzo and softens the vegetables.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10-15 minutes uncovered, allowing the top to become slightly golden and any remaining liquid to absorb.
- Combine and Garnish: Take the dish out of the oven and stir everything together until the feta becomes creamy and fully incorporates with the orzo and vegetables. Garnish with fresh chopped basil or parsley. Serve warm for the best flavor and texture.
Notes
- You can substitute vegetable broth with water for a lighter flavor, though broth adds more depth.
- Adjust chili flakes up or down depending on your preferred spice level or omit entirely for no heat.
- If you prefer a creamier texture, stir the feta cheese more vigorously to break it down thoroughly.
- This dish can be made gluten-free by substituting orzo with a gluten-free pasta or quinoa.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
