Name: One Pan Baked Feta Veggie Orzo Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 block (7–8 ounces) feta cheese; 1 cup orzo pasta (uncooked); 1½ cups cherry tomatoes (halved); 1 small zucchini (diced); 1 bell pepper (chopped); ½ small red onion (thinly sliced); 3 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes (optional); 2 cups vegetable broth (or water); salt and black pepper to taste; 2 tablespoons chopped fresh basil or parsley (for garnish)

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If you’re on the hunt for a ridiculously easy, flavor-packed vegetarian dinner, look no further than One Pan Baked Feta Veggie Orzo. Imagine juicy, roasted veggies and a block of creamy feta, all cozied up with tender orzo in a single dish. This is Mediterranean comfort food at its best—fresh, melty, a little tangy, and perfectly hearty. You’ll absolutely love how it practically cooks itself in the oven with minimal chopping and even less cleanup.

One Pan Baked Feta Veggie Orzo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this One Pan Baked Feta Veggie Orzo recipe is that every ingredient shines and plays its part—from the bright pops of tomato to that undeniably dreamy block of feta. Here’s what you’ll need, plus tips on getting the most flavor and color out of each piece.

Feta cheese: Go for a block (not crumbled) so it gets extra creamy and luxurious when baked.
Orzo pasta: These little rice-shaped noodles absorb all the savory juices, creating ultimate coziness.
Cherry tomatoes: Halved and roasted, they burst with juicy sweetness and make the sauce extra luscious.
Zucchini: Diced for tender bites that soak up every bit of flavor.
Bell pepper: Adds bright color and a little bit of sweet crunch to balance the creaminess.
Red onion: Thinly sliced for a gentle bite and subtle sweetness.
Garlic: Minced so its aroma and flavor infuse every bite.
Olive oil: This ties it all together with a rich, Mediterranean finish.
Dried oregano: Just a teaspoon, but it lends an unmistakable herbiness that feels so classic.
Red pepper flakes (optional): For a hint of lingering warmth, include a sprinkle or two.
Vegetable broth or water: Broth brings extra depth; water works in a pinch.
Salt and black pepper: Simple but crucial for pulling out all those flavors.
Fresh basil or parsley: Chopped and scattered on top for vibrant color and a burst of fresh flavor.

How to Make One Pan Baked Feta Veggie Orzo

Step 1: Prep the Veggies

Start by preheating your oven to 400°F (200°C). Grab a large, oven-safe baking dish and load it up with your halved cherry tomatoes, diced zucchini, chopped bell pepper, thinly sliced red onion, and minced garlic. Drizzle olive oil all over, then toss with the dried oregano, a sprinkle of red pepper flakes, salt, and black pepper. The goal here is to get every veggie glistening and evenly seasoned.

Step 2: Nestle in the Feta

Make a cozy little spot right in the center of your veggie mixture and gently place your block of feta in that space. If you’re feeling extra, give it an extra pinch of oregano or a scatter of red pepper flakes—totally up to you and your spice mood!

Step 3: Add Orzo and Broth

Pour the uncooked orzo all around the feta, letting it fill in the veggies. Next, slowly pour in your vegetable broth or water, making sure the orzo is just submerged. Give the orzo a gentle nudge if needed, but keep the feta undisturbed in its center stage.

Step 4: Bake Covered

Use foil to cover the dish tightly. Pop it into your preheated oven, and let it bake covered for 30 minutes. This steamy environment softens the veggies, melds the flavors, and helps the orzo cook up tenderly.

Step 5: Bake Uncovered

Carefully remove the foil and slide the dish back into the oven for another 10–15 minutes. This time, you’re aiming for the orzo to finish cooking, the liquid to mostly absorb, and the feta to turn beautifully golden on top.

Step 6: Stir and Finish

Once it’s all bubbling, take the pan out of the oven. Use a large spoon to break up the feta and stir it into the veggies and orzo. Instantly, you’ll see it transform into a luxuriously creamy, cheesy sauce. Taste and adjust with a bit more salt and pepper if you like.

How to Serve One Pan Baked Feta Veggie Orzo

Garnishes

Shower your finished One Pan Baked Feta Veggie Orzo with a generous handful of chopped basil or parsley. Not only do these herbs brighten every bite, but they also make the dish look extra inviting and fresh. If you’re a fan of citrus, a quick zest of lemon on top is gorgeous too.

Side Dishes

This dish is satisfying on its own, but it also plays well with others! Serve it alongside a crisp green salad, some warm crusty bread, or roasted asparagus. If you need more protein, a side of grilled shrimp or a platter of marinated chickpeas is wonderful too.

Creative Ways to Present

You can elevate One Pan Baked Feta Veggie Orzo for company by spooning it into shallow bowls and finishing with a few extra roasted tomatoes or a crumble of feta on top. For a family-style vibe, bring the whole bubbling baking dish to the table and let everyone help themselves—guaranteed conversation starter!

Make Ahead and Storage

Storing Leftovers

Once it’s completely cooled, transfer your One Pan Baked Feta Veggie Orzo into an airtight container and refrigerate. It keeps beautifully for up to three days. The flavors deepen overnight, making leftovers just as crave-worthy.

Freezing

While you can freeze leftovers for up to two months, keep in mind that orzo may become a bit softer upon thawing. For best results, let the dish cool completely, store in a freezer-safe container, and label with the date.

Reheating

To reheat, spoon the desired portion into a microwave-safe bowl or place in an oven-safe dish. Add a splash of water or broth to keep things creamy, then heat gently until warmed through. If using the oven, cover loosely to prevent drying out.

FAQs

Can I use crumbled feta instead of a block?

You can, but for the creamiest texture and signature look, a whole block of feta really is best. Crumbled varieties don’t melt quite as luxuriously.

What if I can’t find orzo?

No worries! Small pasta shapes like ditalini or even tiny shells will work in a pinch. Just monitor the liquid and cook time, as they may vary slightly.

Is it possible to make this dairy-free?

While feta is classic here, you can swap in a plant-based feta alternative and proceed as usual. Just check the package for baking compatibility.

Can I add extra vegetables?

Definitely! Baby spinach, kale, or even sliced mushrooms are perfect additions. Stir in quick-cooking greens during the last 10 minutes of baking for maximum freshness.

How do I make it more filling?

To boost protein, simply add chickpeas or shredded rotisserie chicken after baking. Give it a gentle toss together, and the dish becomes even heartier.

Final Thoughts

I can’t recommend One Pan Baked Feta Veggie Orzo enough—it’s a weeknight superstar, dazzling dinner guests and picky eaters alike. If you love easy prep, bold Mediterranean flavors, and a meal that feels almost too comforting to be so simple, this one deserves a spot in your regular rotation. Give it a try, and get ready for serious requests for seconds!

One Pan Baked Feta Veggie Orzo Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This One Pan Baked Feta Veggie Orzo is a delicious and easy vegetarian dish that combines flavorful feta cheese with orzo pasta, cherry tomatoes, and a variety of colorful veggies, all baked to perfection in one pan.

Ingredients

Scale

Feta Veggie Orzo:

1 block (7–8 ounces) feta cheese
1 cup orzo pasta (uncooked)
1½ cups cherry tomatoes (halved)
1 small zucchini (diced)
1 bell pepper (chopped)
½ small red onion (thinly sliced)
3 cloves garlic (minced)
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
2 cups vegetable broth (or water)
salt and black pepper to taste
2 tablespoons chopped fresh basil or parsley (for garnish)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the vegetables: In a large oven-safe baking dish, combine cherry tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, oregano, red pepper flakes, salt, and pepper. Stir to coat the vegetables.
Place the feta: Make a space in the center and place the block of feta cheese. Sprinkle with extra oregano or red pepper flakes.
Add orzo and broth: Add the uncooked orzo around the feta and pour in the vegetable broth. Gently stir to submerge the orzo.
Bake: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until orzo is tender.
Finish and serve: Remove from the oven, stir to create a creamy sauce, adjust seasoning, garnish with herbs, and serve warm.