Greek Baked Orzo Recipe

If you’re craving the heartwarming flavors of the Mediterranean, Greek Baked Orzo is about to become your new favorite comfort dish. This easy, one-pan meal brings together tender orzo pasta, a savory tomato sauce, and melty cheese—each bite brimming with the tastes of oregano, garlic, and olive oil. Whether you keep it vegetarian or toss in extras like feta and olives, Greek Baked Orzo is the perfect dish to gather everyone around the table, and it’s versatile enough to play the starring role at dinner or shine on your holiday buffet.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Greek Baked Orzo proves that with just a handful of key ingredients, you can create a showstopping dish. Each component adds its own personality: brightness, creaminess, a hint of spice, or that signature Greek flair. Here’s everything you’ll need to make this Mediterranean classic sing.

• Orzo pasta: The star of the show! These tiny rice-shaped noodles absorb all the yummy flavors and give the dish its signature texture.
• Onion: A finely chopped onion lays a sweet, aromatic foundation for the tomato sauce.
• Garlic: Four cloves for a punch of deep, savory flavor—don’t be shy!
• Olive oil: Use a good, fruity olive oil; it adds body and richness to the sauce.
• Crushed tomatoes: A whole can creates a luscious, velvety sauce with plenty of tang.
• Vegetable or chicken broth: Choose vegetable broth to keep it vegetarian or chicken broth for a hint of extra savoriness—either way, the liquid infuses the orzo beautifully.
• Dried oregano: A classic Greek herb, it brings warmth and that unmistakably Mediterranean aroma.
• Red pepper flakes (optional): For a gentle kick that subtly wakes up the palate, add as much or as little as you like.
• Salt and pepper: Essential staples—season to taste for balance and brightness.
• Parmesan cheese: Half mixes in for creamy richness, and the rest bubbles to golden perfection on top.
• Fresh parsley: A bright, fresh finish that lifts every serving.
• Kalamata olives (optional): For briny, salty pops throughout—so delicious layered on top!
• Feta cheese (optional): Adds creamy tang and a touch of indulgence—definitely a Greek classic.
• Baby spinach or cooked chicken (optional): Stir in for extra nutrition or to up the protein content for a heartier meal.

How to Make Greek Baked Orzo

Step 1: Preheat Your Oven

First things first—set your oven to 375°F (190°C). This step ensures it’s perfectly hot when your orzo is ready to jump in. Preheating is key for an even bake and that perfect, bubbly cheese top!

Step 2: Cook Your Aromatics

Drizzle olive oil into your large oven-safe skillet or Dutch oven and turn the heat to medium. Toss in your finely chopped onion and sauté for about 3–4 minutes, stirring until soft and translucent. Add in the minced garlic, letting it sizzle for another minute. This aromatic base sets the stage for every spoonful of Greek Baked Orzo.

Step 3: Build the Sauce

Pour in your crushed tomatoes, followed by the dried oregano, red pepper flakes (if you want that gentle warmth), salt, and black pepper. Allow everything to simmer together for 3–5 minutes. The flavors meld into a fragrant, hearty sauce that’s the backbone of this Greek Baked Orzo.

Step 4: Combine and Bake

Pour the dry orzo straight into your sauce—no need to boil separately! Add the broth and half of the Parmesan cheese, stirring gently to combine. If your pan isn’t oven-safe, transfer everything to a baking dish now. Cover tightly with foil and bake for 20–25 minutes. The orzo soaks up those savory juices and plumps up perfectly.

Step 5: Add Toppings and Finish Baking

Take off the foil and scatter the remaining Parmesan cheese on top. Now’s the fun part: add crumbled feta and Kalamata olives if you wish. Return the dish to the oven, this time uncovered, for another 5–10 minutes. You’ll know it’s ready when the cheese is golden and those classic Mediterranean aromas fill your kitchen.

Step 6: Garnish and Serve

When it’s done, let the Greek Baked Orzo rest for 5 minutes before digging in. Sprinkle generously with bright, chopped parsley for a fresh contrast and serve while still warm and bubbly.

How to Serve Greek Baked Orzo

Garnishes

A generous shower of chopped fresh parsley immediately brings brightness and visual appeal. If you love a bit of extra flavor, finish each plate with a sprinkle of crumbled feta, a twist of black pepper, or even a drizzle of extra-virgin olive oil.

Side Dishes

Pair Greek Baked Orzo with a crisp Greek salad loaded with cucumber, tomatoes, and tangy feta, or roasted vegetables like zucchini and eggplant for color and crunch. Warm, crusty bread to mop up any extra sauce is highly recommended!

Creative Ways to Present

Serve Greek Baked Orzo in a rustic cast iron skillet straight from the oven for a family-style look, or scoop individual portions into colorful bowls for a more modern, cozy vibe. For a buffet or potluck, bake in a pretty casserole and scatter extra herbs on top for a festive presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Baked Orzo keeps beautifully! Allow it to cool, then transfer to an airtight container and store in the refrigerator for up to 3–4 days. A splash of broth when reheating brings it back to its original creaminess.

Freezing

You can freeze Greek Baked Orzo for up to 2 months. Portion it into freezer-safe containers or wrap tightly in foil. Thaw overnight in the fridge before reheating, and add a bit of broth to restore its luscious texture.

Reheating

To reheat, simply pop your portion into the microwave or a 350°F (175°C) oven until piping hot. Stir in a splash of broth if it looks a little dry, and don’t forget to sprinkle on extra fresh parsley for that just-baked feel.

FAQs

Can I make Greek Baked Orzo gluten-free?

Yes, just swap in your favorite gluten-free orzo (there are several rice flour-based options available). The baking method and flavor remain exactly the same, so no one will miss out!

What can I use instead of orzo?

Tiny pasta shapes like risoni, pastina, or even small macaroni will work. Just make sure to check for doneness, as pasta shapes may vary in cook time and liquid absorption.

How do I make this vegan?

To create a vegan version of Greek Baked Orzo, use vegetable broth and skip the Parmesan and feta. Substitute with your favorite plant-based cheeses or simply add more olives and herbs for big flavor.

Can I add extra vegetables or protein?

Absolutely! Chopped baby spinach, sautéed mushrooms, or even artichoke hearts stir in effortlessly. For protein, cooked chicken, chickpeas, or even cooked shrimp make it extra satisfying.

Why is my orzo too soft or mushy?

It’s important to cover the dish while baking and check after 20–25 minutes—overcooking or using too much liquid can make the orzo mushy. Stirring before adding toppings helps ensure even cooking, and a short uncovered bake creates that perfect texture.

Final Thoughts

There’s something undeniably joyful about sharing a bubbling dish of Greek Baked Orzo at the dinner table. It’s easy, flexible, and overflowing with Mediterranean charm—perfect for anyone craving a feel-good meal. Give it a try, let your creativity shine with the add-ins, and savor every bite!

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