Description
Greek Baked Orzo is a flavorful and comforting dish that combines orzo pasta with a rich tomato sauce, savory cheeses, and optional add-ins like olives and feta. Baked to perfection, this Greek-inspired recipe is a satisfying main course or side dish.
Ingredients
For the Orzo:
- 1 lb (450 g) orzo pasta
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- â…“ cup olive oil
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Optional Add-ins:
- ½ cup Kalamata olives, pitted and halved
- 4 oz crumbled feta cheese
- 1 cup chopped baby spinach or cooked chicken (for extra protein)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook Aromatics: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and cook for another 1 minute.
- Build the Sauce: Stir in the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Let simmer for 3–5 minutes to blend flavors.
- Combine and Bake: Add dry orzo, broth, and half the Parmesan cheese. Stir to combine. Transfer skillet to the oven (or pour mixture into a baking dish). Cover with foil and bake for 20–25 minutes until the orzo is tender and the liquid is mostly absorbed.
- Add Toppings and Finish Baking: Remove foil, top with remaining Parmesan, feta, and olives if using. Bake uncovered for another 5–10 minutes until cheese is slightly golden and bubbly.
- Garnish and Serve: Let rest for 5 minutes. Sprinkle with chopped parsley and serve warm.
Notes
- Use vegetable broth to keep this dish vegetarian.
- Add cooked shredded chicken or chickpeas for extra protein.
- Leftovers store well and can be reheated with a splash of broth.
