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Baked Feta Orzo

Creamy Baked Feta Orzo: Your New Favorite One-Pan Meal

This delicious Baked Feta Orzo combines creamy feta with roasted tomatoes and fresh veggies for a quick, comforting one-pan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1 tablespoon Olive Oil or avocado oil for a mild flavor
  • 1 block Feta Cheese substitute with goat cheese or blue cheese if desired
  • 2 cups Cherry Tomatoes or regular tomatoes, adjust cooking time accordingly
  • 1 cup Asparagus substitutes: broccoli, green beans, or zucchini
  • 1 cup Orzo Pasta can use small shells or broken angel hair
  • 1 cup Fresh Basil dried basil in smaller quantities can be used
  • 1/4 cup Fresh Chives substitute with green onions if needed
  • 1/2 cup Mascarpone Cheese alternatives: cream cheese or Greek yogurt
  • 2 cups Baby Spinach can replace with kale or swiss chard
  • to taste Salt for seasoning
  • to taste Black Pepper for seasoning
For Serving
  • 1 loaf Crusty Bread for dipping
  • 1 serving Greek Salad pairs wonderfully with the dish

Equipment

  • large oven-safe pan
  • pot for boiling pasta

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (390°F). Place a block of feta cheese in a large oven-safe pan and drizzle with 1 tablespoon of olive oil. Roast for about 8 minutes until softened.
  2. Add cherry tomatoes and chopped asparagus around the feta, drizzle with remaining olive oil, season with black pepper, and toss gently. Roast for an additional 12-15 minutes until tomatoes burst and asparagus is tender.
  3. Bring a large pot of salted water to a boil. Cook the orzo until just al dente—approximately 8-10 minutes. Reserve ½ cup of the cooking water, then drain the orzo.
  4. Mash the roasted feta in the pan, then add the drained orzo and reserved pasta water, stirring until combined. The heat will blend the ingredients into a creamy sauce.
  5. Fold in the baby spinach until wilted, then add mascarpone cheese, fresh basil, and chives. Adjust seasoning with salt and pepper as desired.
  6. Serve hot, optionally in individual bowls. Pair with crusty bread and Greek salad for a complete meal.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Let the feta sit at room temperature for 15–20 minutes before baking for a perfect melt. Test the orzo early to avoid overcooking. Store leftovers in an airtight container for up to 3 days.

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