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
Scale
- 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