If you are craving a dish that bursts with Mediterranean charm, packed with vibrant veggies, creamy feta, and the comforting bite of tender orzo, then you must try this One Pan Baked Feta Veggie Orzo Recipe. It’s a beautiful harmony of simple ingredients baked together to create a flavorful, wholesome meal that is both easy to prepare and incredibly satisfying. This recipe is perfect for busy weeknights or casual gatherings when you want to impress without fussing over complicated steps.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is the best part of this recipe. Each component plays a key role in developing the layers of flavor, texture, and color that make this dish so heartwarming and delicious.
- Olive oil (2 tbs): Provides a silky base and enhances the richness of the veggies and feta.
- Dry orzo (2 cups): The perfect small pasta that soaks up all the lovely juices without becoming mushy.
- Zucchini, grated (1 large): Adds a soft, fresh vegetable touch with a mild, slightly sweet flavor.
- Carrot, grated (1 medium): Brings a subtle natural sweetness and vibrant orange color.
- Red onion, finely chopped (1 small): Gives a gentle sharpness and aromatic depth to the dish.
- Garlic, minced (3 cloves): Gives classic pungency and warmth, essential to any Mediterranean-inspired dish.
- Dried oregano (1/2 tsp): Adds earthiness and a bit of herbaceous complexity.
- Chili pepper flakes (1/4 tsp): Just enough to wake up your taste buds with a subtle kick.
- Salt and pepper (to taste): Enhances and balances all the flavors beautifully.
- Low sodium vegetable broth (1¾ cups): Keeps the dish moist and infuses it with gentle savoriness.
- Milk (1/2 cup): Adds creaminess to the final texture without overpowering the fresh flavors.
- Feta block (8 oz): The star ingredient, melting into a luscious, tangy centerpiece that ties everything together.
- Optional garnish – lemon, olive oil, chopped fresh parsley: For finishing touches that elevate the dish with brightness and freshness.
How to Make One Pan Baked Feta Veggie Orzo Recipe
Step 1: Prep and Assemble
Begin by preheating your oven to 350°F. Don’t bother squeezing out the liquid from the grated zucchini and carrots; that moisture is exactly what helps cook the orzo to tender perfection later on. Your baking dish should be large enough—around 9×13 inches—to hold all the ingredients comfortably without overflowing.
Step 2: Mix Everything Together
Drizzle the olive oil evenly onto the bottom of the baking dish so every bite has that lovely silky base. Add in the dry orzo alongside the grated zucchini, carrots, finely chopped onion, minced garlic, dried oregano, chili flakes, and your seasoning of salt and pepper. Pour the vegetable broth and milk over everything, then stir gently just to combine. Don’t worry if things seem a bit watery at this point; it will all come together beautifully during baking.
Step 3: Bake with Feta
In the center of your orzo mixture, create a little well and nestle your entire feta block right there. Drizzle the top of the feta with olive oil and sprinkle a bit of black pepper. This is where the magic happens—the feta slowly softens and transforms into a deliciously creamy sauce while baking. Pop the dish into the oven and bake for 25 minutes until the orzo is tender and the feta turns beautifully golden on the edges.
Step 4: Final Stir and Serve
When the timer goes off, take your dish out and immediately stir everything together. It might look a bit watery at the bottom, but as you mix, the feta melts into the liquid, creating a smooth, luscious consistency that coats every bite. Now you’re ready for the best part—serving this crowd-pleaser!
How to Serve One Pan Baked Feta Veggie Orzo Recipe
Garnishes
A simple squeeze of fresh lemon juice over the top brightens the dish with a citrusy uplift that balances the feta’s creaminess. A light drizzle of good quality olive oil adds an extra layer of richness, while fresh chopped parsley brings vibrant color and a herby note that makes the dish feel lively and fresh.
Side Dishes
This baked feta veggie orzo pairs wonderfully with a crisp green salad or roasted seasonal vegetables to keep the meal wholesome and balanced. A side of warm, crusty bread is another lovely addition to mop up the deliciously creamy juices left on the plate. For a bit of protein, grilled chicken or baked fish complement the flavors without overpowering the subtle Mediterranean hints.
Creative Ways to Present
For an impressive presentation, serve the orzo straight from the baking dish at the center of the table, inviting everyone to dig in family-style. Or split portions into colorful bowls and add a sprinkle of toasted pine nuts or sliced olives on top for extra texture and flavor flair. Garnishing with edible flowers or microgreens also adds a beautiful visual pop perfect for a special occasion.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this One Pan Baked Feta Veggie Orzo Recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the comforting flavors again without losing any of the creamy texture.
Freezing
This dish can be frozen, but keep in mind that the texture of the veggies and feta might change slightly. To freeze, cool completely and transfer to a freezer-safe container or sturdy bag. It should keep well for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop or in the microwave. Adding a splash of milk or broth during reheating helps restore the creamy consistency and prevents drying out. Stir occasionally until heated through, and finish with a fresh drizzle of olive oil or lemon juice for that just-made brightness.
FAQs
Can I use another type of cheese instead of feta?
Feta is crucial for the signature tangy creaminess of this dish, but if you need to substitute, goat cheese or ricotta can work in a pinch. Just keep in mind the flavor and texture will differ slightly.
Is it possible to make this recipe vegan?
Absolutely! Swap the feta for a plant-based cheese alternative and use vegetable broth and a non-dairy milk like almond or oat to keep it creamy. The baked orzo with veggies will still have loads of flavor.
Can I add other vegetables to the recipe?
Yes! Feel free to add diced bell peppers, cherry tomatoes, or spinach to amp up the veggie factor. Just be mindful of moisture content so the orzo cooks well.
Do I have to soak or pre-cook the orzo?
No pre-cooking needed here. The orzo bakes right in the dish, absorbing the broth and milk along with the veggie juices for perfect tenderness.
How spicy is this dish with the chili flakes?
The chili flakes add just a gentle warmth that lifts the overall flavor without making it hot. You can always adjust or omit them based on your personal heat preference.
Final Thoughts
This One Pan Baked Feta Veggie Orzo Recipe truly combines simplicity and comfort in a dish that’s as fun to make as it is delicious to eat. Its inviting flavors and effortless preparation make it a go-to for any day you want something wholesome but exciting on the table. Give it a try and see how one recipe can bring so much joy and warmth to your kitchen!
Print
One Pan Baked Feta Veggie Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A simple and flavorful one-pan baked feta and veggie orzo dish that combines creamy feta with fresh grated vegetables and perfectly cooked orzo pasta, baked together for a comforting, easy meal.
Ingredients
Main Ingredients
- 2 tbs olive oil
- 2 cups dry orzo (uncooked)
- 1 large zucchini, grated
- 1 medium carrot, grated
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp chili pepper flakes
- Salt and pepper to taste
- 1¾ cups low sodium vegetable broth (or chicken broth)
- 1/2 cup milk
- 8 oz feta block
Optional Garnishes
- Lemon wedges
- Olive oil drizzle
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350℉. Do not squeeze out any liquids from the grated vegetables to preserve their moisture.
- Combine Ingredients: Drizzle 2 tablespoons of olive oil into a 9×13 inch baking dish. Add the uncooked orzo, grated zucchini, grated carrot, finely chopped red onion, minced garlic, dried oregano, chili flakes, salt, and pepper. Pour in the vegetable broth and milk, then mix everything gently to combine.
- Add Feta and Bake: Create a well in the orzo mixture and nestle the 8 oz block of feta cheese inside. Drizzle the feta with a bit of olive oil and sprinkle with black pepper. Place the baking dish in the preheated oven and bake for 25 minutes.
- Mix and Serve: Remove the dish from the oven and immediately stir everything together. The mixture may look watery at first, but continued mixing will create a smooth, creamy texture.
- Garnish and Enjoy: Serve the baked feta orzo with lemon wedges, a drizzle of olive oil, and optional chopped fresh parsley for added flavor and freshness.
Notes
- Do not squeeze out the grated vegetables; their moisture helps cook the orzo perfectly.
- Use low sodium broth to control the saltiness, especially since feta is salty.
- Mix well immediately after baking to fully incorporate the feta and vegetables with the orzo.
- This dish can be garnished with fresh herbs such as parsley for a fresh touch.
- Ensure the feta block is whole to maintain texture while baking.
- For a spicier kick, increase the chili pepper flakes according to taste.
