Baked Orzo
Ingredients
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- 3 tbsp extra-virgin olive oil
- 1 cups onion – finely chopped (~1 medium onion)
- 3 cloves garlic – minced
- 12 ounces orzo pasta
- 1 tbsp tomato paste
- 14 1/2 ounces canned diced tomatoes
- 2 1/2 cups vegetable broth
- 1 tsp dried oregano
- 1 leaf bay leaf
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1/4 tsp red pepper flakes
- feta cheese – crumbled (for serving)
- fresh parsley – chopped (for serving)
- lemon – cut into wedges (for serving)
Instructions
1. Heat the oven to 375°F. If not using an oven-safe skillet, lightly oil a 9×13-inch baking dish and set aside.
2. Warm the olive oil in a 12-inch oven-safe skillet or Dutch oven over medium heat. Add the onion and cook, stirring, until translucent and tender, 5–7 minutes. Stir in the garlic and cook until fragrant, 30–45 seconds.
3. Add the orzo and cook, stirring, to lightly toast the pasta, 1–2 minutes. Stir in the tomato paste and cook 1 minute to caramelize.
4. Add the canned diced tomatoes with their juices, vegetable broth, dried oregano, bay leaf, red pepper flakes, kosher salt, and black pepper. Bring to a gentle simmer, 2–3 minutes, stirring to combine.
5. If using a baking dish, transfer the mixture to the prepared dish. Spread the orzo into an even layer and cover tightly with a lid or foil.
6. Bake until the orzo is just tender and most of the liquid is absorbed, 20–25 minutes, stirring once halfway; the edges should be bubbling and the pasta should have a slight bite.
7. Remove from the oven, discard the bay leaf, and let rest 5 minutes. Stir to loosen, taste, and adjust seasoning.
8. Serve hot, topped with feta cheese and parsley, with lemon wedges for squeezing.
Baked orzo is a comforting oven-baked pasta where rice-shaped noodles soak up a savory tomato and herb sauce until plump and tender. The method delivers a slightly toasty pasta, a rich, mellow tomato base, and a balanced lift from oregano and a pinch of heat. Finished with salty, creamy feta, fresh parsley, and a squeeze of lemon, it lands somewhere between a cozy casserole and a bright Mediterranean pasta.
In Greek kitchens, orzo (kritharaki) shows up often in baked dishes, most famously in giouvetsi, where it is cooked in the oven with tomato and aromatics. The bake-in-the-oven technique allows the pasta to absorb flavor directly from the sauce, a hallmark of many regional preparations. Over time, this approach has spread widely, inspiring meatless versions and weeknight-friendly takes that keep the core idea intact: let the orzo finish cooking in the oven for depth and uniform texture.