This easy baked orzo combines tender pasta, juicy tomatoes, zucchini, garlic, herbs, and Parmesan for a comforting Mediterranean-inspired meal. Everything bakes together in one dish, making it perfect for a simple weeknight dinner.
Time
Prep: 15 minutes
Bake: 35–40 minutes
Total: About 55 minutes
Servings: 6
Course: Main Dish / Side Dish
Cuisine: Mediterranean-inspired
Difficulty: Easy
Ingredients
For the Orzo
1½ cups (300 g) dry orzo
2 medium zucchini, diced
2 cups cherry tomatoes, halved
1 small yellow onion, finely diced
4 cloves garlic, minced
2 tbsp extra-virgin olive oil
3 cups low-sodium vegetable or chicken broth
½ cup tomato sauce or crushed tomatoes
1 tsp dried oregano
½ tsp Italian seasoning
½ tsp smoked paprika
¾ tsp salt, or to taste
¼ tsp black pepper
½ tsp red pepper flakes, optional
For Finishing
½ cup grated Parmesan cheese
½ cup shredded mozzarella, optional
½ cup fresh basil leaves, roughly chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp extra-virgin olive oil
Optional Toppings
Crumbled feta
Toasted pine nuts
Chopped fresh parsley
Extra Parmesan
Fresh basil
Balsamic glaze
Instructions
- Preheat the oven
Preheat oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish with olive oil.
- Add the vegetables
Place the diced zucchini, halved cherry tomatoes, onion, and garlic into the baking dish.
Drizzle with 2 tablespoons olive oil and season with oregano, Italian seasoning, smoked paprika, salt, black pepper, and optional red pepper flakes.
Toss well.
- Add the orzo
Pour the dry orzo into the baking dish and stir everything together.
Add the tomato sauce and broth. Stir thoroughly so the orzo is evenly distributed and mostly submerged in the liquid.
- Bake
Cover the dish tightly with aluminum foil.
Bake for 25 minutes.
Remove the foil and stir carefully.
Return to the oven uncovered for another 8–12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
If the orzo looks dry before it is tender, add a little additional warm broth and continue baking.
- Add the cheese
Remove the baking dish from the oven.
Stir in Parmesan, lemon juice, and lemon zest.
If using mozzarella, sprinkle it over the top.
Return to the oven for 3–5 minutes, until the mozzarella melts and the top is lightly golden.
- Add fresh basil
Remove from the oven and let the orzo rest for 5 minutes.
Fold in fresh basil just before serving.
Finish with a drizzle of olive oil and extra Parmesan.
- Serve
Serve warm with additional fresh basil, feta, toasted pine nuts, or a light balsamic drizzle if desired.
Tips for Perfect Baked Orzo
Don’t rinse the orzo before adding it to the casserole.
Make sure the orzo is mostly submerged in the broth before baking.
Cover tightly during the first part of baking so the pasta cooks evenly.
Stir once after removing the foil to prevent pasta from sticking together.
Let the dish rest for a few minutes after baking; the orzo will continue absorbing liquid.
Add fresh basil after baking to preserve its bright flavor.
If using very large zucchini, remove some of the watery center before dicing.
Variations
High-Protein Chicken Orzo
Add 1½–2 cups cooked shredded chicken during the final 10 minutes of baking.
Shrimp Orzo
Add peeled shrimp during the last 8–10 minutes of baking, making sure the shrimp reach a safe internal temperature.
Mediterranean Feta Orzo
Replace some of the Parmesan with crumbled feta and add Kalamata olives.
Spinach Orzo
Stir in 2–3 cups fresh spinach during the final 5 minutes.
🫘 Chickpea Orzo
Add 1 can (15 oz) drained and rinsed chickpeas for extra fiber and plant-based protein.
Spicy Orzo
Increase the red pepper flakes and add sliced fresh chili peppers.
Vegan Version
Use vegetable broth and replace Parmesan and mozzarella with your favorite dairy-free alternatives or nutritional yeast.
Approximate Nutrition Per Serving
Based on 6 servings, using Parmesan but without optional mozzarella, feta, or pine nuts.
Calories: ~365 kcal
Protein: ~13 g
Carbohydrates: ~55 g
Fiber: ~5 g
Net Carbs: ~50 g
Fat: ~11 g
Saturated Fat: ~3 g
Sugar: ~7 g
Sodium: ~570 mg
Nutrition is approximate and will vary depending on the broth, cheese, and exact vegetables used.
Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None.
Dairy: Contains Parmesan and optional mozzarella.
Eggs: Some commercial orzo may contain egg; check the package.
Gluten: Orzo is a wheat-based pasta and contains gluten.
Soy: Usually none, but check packaged cheese and broth.
Sesame: None in the basic recipe.
Nut-Free
The basic recipe is naturally nut-free. If using pine nuts, omit them for a nut-free version.
Dairy-Free
Use dairy-free Parmesan and mozzarella alternatives or omit the cheese.
Gluten-Free
Regular orzo contains wheat. Use a certified gluten-free orzo-style pasta if available and verify the broth and other packaged ingredients.
Vegan
Use vegetable broth and dairy-free cheese or nutritional yeast.
Q&A
Q: Can I use regular tomatoes instead of cherry tomatoes?
Yes. Dice about 3 medium ripe tomatoes and use them in the same way.
Q: Can I use another pasta instead of orzo?
Yes. Small pasta shapes such as ditalini or small shells can work, although the cooking time and liquid requirements may vary.
Q: Why is my baked orzo dry?
The pasta may have absorbed the liquid too quickly. Add a splash of warm broth, cover, and bake for a few additional minutes.
Q: Why is my orzo watery?
Return it to the oven uncovered for 5–10 minutes. Letting it rest afterward also allows the pasta to absorb additional liquid.
Q: Can I prepare this ahead of time?
Yes. Assemble the dish several hours ahead and refrigerate it. Allow it to sit at room temperature briefly before baking and add a little extra broth if needed.
Q: Can I add chicken?
Absolutely. Cooked chicken breast or thighs are excellent additions and make the dish much higher in protein.
Q: Can I add feta?
Yes. Crumbled feta is delicious stirred through the finished orzo or sprinkled over the top.
Q: Can I freeze baked orzo?
Yes, but the texture may become softer after thawing. Freeze cooled portions in airtight containers for up to 2 months.
Q: How long do leftovers last?
Store refrigerated in an airtight container for up to 4 days.
Q: How do I reheat it?
Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the pasta.
Q: Can I make this vegan?
Yes. Use vegetable broth and replace the Parmesan and mozzarella with dairy-free alternatives or nutritional yeast.
Q: How can I make it higher in protein?
Add chicken, shrimp, chickpeas, white beans, or cooked lentils. You can also use a higher-protein pasta if suitable for baking.
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