Coming up with easy dinner ideas during busy weeknights can feel like solving a puzzle. However, this Baked Feta Orzo makes everything simple. You toss a handful of fresh ingredients into one dish, slide it into the oven, and let the magic happen. This comforting yet light pasta dish delivers bold Mediterranean flavor without complicated steps. Plus, it creates fantastic leftovers for lunch the next day. If you love creamy, satisfying meals that still feel wholesome, this recipe will quickly earn a spot in your regular rotation.
Story
I first made Baked Feta Orzo on a hectic evening when the fridge looked random and dinner needed to happen fast. Instead of overthinking it, I combined cherry tomatoes, asparagus, spinach, and a block of feta with orzo and olive oil. While it baked, the tomatoes burst, the feta softened, and the aroma filled the kitchen.
Since then, this Baked Feta Orzo has become one of my most requested meals. It feels cozy but never heavy. The creamy feta blends with mascarpone to coat every grain of orzo, creating a smooth texture without a complicated sauce. Even better, Baked Feta Orzo comes together in about 35 minutes, making it perfect for busy evenings. Whenever I want a dependable vegetarian dinner packed with vegetables and Mediterranean flavor, I turn to this recipe.
Ingredients
-
8 ounces orzo pasta
-
1 block (7–8 ounces) Greek feta cheese (block in brine)
-
1 cup cherry tomatoes
-
1 bunch asparagus, trimmed and cut into 1-inch pieces
-
2 cups baby spinach
-
2 tablespoons olive oil
-
2 cloves garlic, minced
-
¼ cup mascarpone cheese
-
2 tablespoons fresh basil, chopped
-
1 tablespoon fresh chives, chopped
-
½ teaspoon salt (plus more for pasta water)
-
¼ teaspoon black pepper
Step-by-Step Instructions
Preparing the Ingredients
Preheat your oven to 400°F. Bring a large pot of generously salted water to a boil. Add the orzo and cook until just al dente, about 2–3 minutes less than the package suggests. Drain and set aside.
While the pasta cooks, trim and chop the asparagus. Mince the garlic and wash the spinach. Let the feta sit at room temperature for 15 minutes to help it melt evenly in the oven.
Cooking Instructions
In a medium baking dish, place the block of feta in the center. Scatter the cherry tomatoes and asparagus around it. Drizzle everything with olive oil and sprinkle with minced garlic, salt, and black pepper.
Bake for 20–25 minutes, until the tomatoes burst and the feta turns soft and slightly golden. Remove from the oven and immediately stir the feta and vegetables together to create a creamy base.
Add the cooked orzo and fresh spinach to the baking dish. Stir until the spinach wilts and everything combines smoothly. Finally, mix in the mascarpone, basil, and chives. Taste and adjust seasoning if needed. Serve warm.
Tips for Perfect Results
Common Mistakes to Avoid
Do not overcook the orzo. Since it continues cooking slightly in the oven, stopping at al dente keeps the texture firm and pleasant. Also, always salt the pasta water generously. Properly seasoned pasta builds flavor from the start.
Additionally, avoid placing cold feta straight from the fridge into the oven. Letting it rest at room temperature helps it soften evenly and prevents uneven texture.
Pro Tips for Better Flavor
For deeper flavor, roast the vegetables until the tomatoes blister and slightly caramelize. That natural sweetness balances the salty feta beautifully.
You can also add a squeeze of fresh lemon juice before serving for brightness. If you prefer extra creaminess, stir in an additional spoonful of mascarpone while the pasta remains hot.
Serving and Storage
How to Serve
Serve Baked Feta Orzo warm as a main dish. It pairs beautifully with a simple Greek salad or roasted broccoli. You can also add grilled chicken or shrimp for extra protein. A slice of crusty bread works perfectly for soaking up the creamy sauce.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore creaminess. The flavors often deepen overnight, making leftovers especially delicious.
Conclusion
Baked Feta Orzo brings together fresh vegetables, creamy cheese, and tender pasta in one simple dish. It delivers Mediterranean comfort without complicated steps, making it perfect for weeknights or relaxed weekends. Try it once, and you will likely find yourself making it again and again.
Discover more delicious recipes by following me on Facebook and Pinterest.
Frequently Asked Questions
Can I make Baked Feta Orzo ahead of time?
Yes, you can prepare the baked feta and vegetables ahead of time, then store them separately from the orzo. When ready to serve, reheat the feta mixture and stir in freshly cooked pasta and mascarpone for the best texture.
Can I use a different pasta shape?
Absolutely. Small pasta shapes like shells or stelline work well if you cannot find orzo. Just adjust the cooking time according to the package directions.
Is this pasta dish truly vegetarian?
Yes, this Baked Feta Orzo is completely vegetarian. Just confirm that your feta and mascarpone use vegetarian-friendly rennet if needed.
Print
Baked Feta Orzo
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baked Feta Orzo is a creamy Mediterranean vegetarian pasta dish made with roasted tomatoes, asparagus, spinach, feta, and mascarpone. Perfect for an easy weeknight dinner.
Ingredients
- 8 ounces orzo pasta
- 1 block (7–8 ounces) Greek feta cheese
- 1 cup cherry tomatoes
- 1 bunch asparagus, trimmed and chopped
- 2 cups baby spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup mascarpone cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F and bring salted water to a boil.
- Cook orzo until al dente, then drain.
- Place feta in center of baking dish and surround with tomatoes and asparagus.
- Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
- Bake for 20–25 minutes until tomatoes burst and feta softens.
- Stir baked feta and vegetables together to form a creamy sauce.
- Add cooked orzo and spinach, stirring until spinach wilts.
- Mix in mascarpone, basil, and chives, then serve warm.
Notes
- Do not overcook the orzo.
- Salt the pasta water generously.
- Let feta sit at room temperature before baking.
- Add a splash of water when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg