Why This Recipe Is a Keeper
Before we dive into the method, here is why this oven orzo will become a favorite.
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Only 4 ingredients. Simple and affordable.
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No boiling required. The orzo cooks right in the oven.
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One dish. Minimal cleanup.
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Creamy and tomatoey. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves pasta.
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Budget-friendly. Orzo, broth, tomatoes, and cheese are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4
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1 1/2 cups dry orzo pasta
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3 cups low-sodium chicken or vegetable broth
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1 (14.5-ounce) can diced tomatoes with their juices
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1 1/2 cups shredded mozzarella cheese, divided
Ingredient Notes
Orzo: Use dry orzo pasta.
Broth: Use low-sodium chicken or vegetable broth.
Diced tomatoes: Use canned diced tomatoes with their juices.
Mozzarella: Use shredded mozzarella. Divide into 1 cup and 1/2 cup.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish.
Step 2: Layer the Orzo
Scatter the dry orzo evenly over the bottom of the baking dish.
Step 3: Add the Tomatoes
Pour the canned diced tomatoes and all their juices evenly over the dry orzo.
Step 4: Add the Broth
Slowly pour the broth over everything, making sure all of the orzo is moistened.
Step 5: Add the Cheese
Sprinkle 1 cup of the shredded mozzarella evenly over the top.
Step 6: Cover and Bake
Cover the dish tightly with foil and bake for 25 minutes.
Step 7: Stir and Add Remaining Cheese
Carefully remove the foil. Stir the orzo gently and smooth it back into an even layer. Sprinkle the remaining 1/2 cup of mozzarella evenly over the top.
Step 8: Finish Baking
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, until the orzo is tender and the cheese is melted and golden.
Step 9: Rest and Serve
Remove from the oven and let the orzo rest for 5 to 10 minutes before serving.
How to Serve Oven Orzo
This creamy, cheesy orzo is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Garlic Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with green beans or broccoli.
With Fresh Herbs: Sprinkle with basil or parsley.
With Extra Parmesan: Add Parmesan on top.
Variations & Tips
Make It with Different Pasta: Use small shells or ditalini.
Make It with Different Cheese: Use provolone or cheddar.
Make It with Herbs: Add oregano or basil.
Make It with Garlic: Add minced garlic.
Make It with Onion: Add diced onion.
Make It with Mushrooms: Add sliced mushrooms.
Make It with Spinach: Add fresh spinach.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free orzo.
Pro Tips for Absolute Success
Do not cook the orzo before baking. It cooks in the oven.
Cover tightly with foil. This traps the steam.
Stir halfway through. This ensures even cooking.
Let the orzo rest before serving. This allows it to absorb the sauce.
Frequently Asked Questions
Can I use a different pasta?
Yes. Small shells or ditalini can be used.
Can I use a different cheese?
Yes. Provolone or cheddar can be used.
Can I use a different broth?
Yes. Vegetable or chicken broth can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my orzo dry?
There was not enough liquid. Add more broth.
Why is my orzo mushy?
It was overcooked. Check at 25 minutes.
Can I add more vegetables?
Yes. Add spinach or mushrooms.
Can I use a different pan?
Yes. Any oven-safe dish works.
The Beauty of One-Pan Pasta
There is something deeply satisfying about a warm, creamy pasta dish that comes together with almost no effort. It is the kind of food that makes people happy. This oven orzo is a celebration of all those things.
Keep orzo in your pantry. Keep broth, tomatoes, and cheese in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes covered, plus 10 to 15 minutes uncovered
Rest Time: 5 to 10 minutes
Total Time: Approximately 1 hour
Yield: 4 servings