Imagine a dish that brings the vibrant flavors of the Mediterranean right to your kitchen with minimal effort! Our One Pan Baked Feta Veggie Orzo is not just a meal; it's a culinary experience that transforms simple ingredients into a mouthwatering feast. With creamy feta cheese melting into perfectly cooked orzo and a medley of fresh vegetables, this recipe is a symphony of taste and color. Perfect for busy weeknights or impressing guests, this one-pan wonder takes just 40 minutes from prep to plate. Ready to elevate your dinner game? Let’s dive into the recipe that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 oz orzo pasta
- 1 block feta cheese
- 1 cup cherry tomatoes
- 1 bell pepper, diced
- 2 cups spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help roast the vegetables and melt the feta cheese perfectly.
- In a large oven-safe baking dish, combine 8 oz of orzo pasta, 1 cup of cherry tomatoes (halved), and 1 diced bell pepper. Make sure the ingredients are evenly distributed across the dish.
- Drizzle 2 tbsp of olive oil over the mixture, then season with salt and pepper to taste. Toss everything together until the orzo and vegetables are well coated with the olive oil and seasonings.
- Pour in 3 cups of water (or vegetable broth for extra flavor) into the baking dish. Stir to combine all the ingredients, ensuring the orzo is submerged in the liquid.
- Place a block of feta cheese in the center of the dish on top of the orzo and vegetables. This will allow the cheese to melt and infuse the dish with flavor as it bakes.
- Cover the baking dish tightly with aluminum foil to prevent the orzo from drying out during baking.
- Bake in the preheated oven for 20 minutes. This will allow the orzo to cook and absorb the flavors from the vegetables and feta.
- After 20 minutes, carefully remove the foil and stir the mixture to ensure even cooking. Add 2 cups of fresh spinach to the dish, folding it into the orzo and vegetables.
- Return the dish to the oven (uncovered) and bake for an additional 10 minutes, or until the spinach has wilted and the feta cheese is golden and slightly crispy on top.
- Once done, remove the baking dish from the oven and let it cool for a few minutes. This will help the flavors meld together.
- Before serving, give the dish a gentle stir to combine all the ingredients. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the baked feta veggie orzo warm, garnished with fresh herbs like basil or parsley if desired. Enjoy your delicious Mediterranean-inspired meal!
Tips
- Choose Quality Ingredients: Opt for high-quality feta cheese and fresh vegetables to enhance the overall flavor of the dish. The better the ingredients, the tastier your orzo will be!
- Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables. Zucchini, asparagus, or even artichoke hearts can add a delightful twist to this dish.
- Broth for Extra Flavor: Using vegetable broth instead of water will infuse your orzo with even more flavor. It’s a simple change that makes a big difference!
- Don’t Skip the Foil: Covering the baking dish with foil during the first part of cooking helps retain moisture and ensures the orzo cooks evenly without drying out.
- Stir Gently: When adding the spinach after the first bake, fold it in gently to avoid breaking up the orzo. This keeps the texture nice and fluffy.
- Garnish for Freshness: A sprinkle of fresh herbs like basil or parsley just before serving adds a burst of freshness and color, making the dish even more appealing.
- Serve Immediately: This dish is best enjoyed fresh out of the oven while the feta is still warm and creamy. If you have leftovers, reheat gently to maintain the texture.With these tips, you'll be well on your way to creating a delicious One Pan Baked Feta Veggie Orzo that’s sure to impress!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
