There’s something irresistibly comforting about scooping into a hot, cheesy one-pan dish—especially when it’s bubbling with feta, brimming with roasted veggies, and kissed with the Mediterranean magic of orzo. This One Pan Baked Feta Veggie Orzo is the kind of meal you pull out on a weeknight when you want something both cozy and impressive. It’s colorful, satisfying, and the oven does most of the work. Trust me, you’re going to love this one—it’s a game-changer.
Let’s talk a little origin story. This dish is inspired by the TikTok-famous baked feta pasta, but with a twist. Instead of pasta, we’re using orzo for a more luxurious, risotto-like texture. We’re tossing in a garden’s worth of veggies, letting them roast to perfection, and then folding everything together with creamy, melty feta. The result? A medley of flavors and textures that taste like they came from a fancy Mediterranean bistro—without all the fuss.
Why You’ll Love One Pan Baked Feta Veggie Orzo
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this One Pan Baked Feta Veggie Orzo for you? Let’s see. Baked Feta Veggie Orzo is…
- Creamy and dreamy – thanks to that luscious melted feta and tender orzo.
- Veggie-packed – it’s colorful, nourishing, and perfect for using up what’s in the fridge.
- Ridiculously easy – it’s one pan, minimal mess, and no stovetop drama.
- Super flavorful – with roasted garlic, herbs, and tangy feta in every bite.
- Customizable – use the veggies you love or whatever you have on hand.
Quick tip: Let it sit for a few minutes before serving—the flavors meld beautifully, and the texture gets even better.
Ingredients in One Pan Baked Feta Veggie Orzo
Here’s the magic of this one-pan dish—it’s made with simple, fresh ingredients, but the end result tastes gourmet. Let’s break it down:
Orzo Pasta: Small but mighty. This rice-shaped pasta soaks up all the roasted juices and feta, turning delightfully creamy.
Feta Cheese Block: The rich, tangy centerpiece that melts into a creamy sauce with almost no effort.
Cherry Tomatoes: They burst and caramelize in the oven, adding natural sweetness and color.
Zucchini: Softens beautifully while roasting, adding a mellow earthiness and nice bite.
Red Bell Pepper: Adds vibrant color and a subtle sweetness that balances the tangy feta.
Garlic Cloves: Roasted whole for mellow, nutty undertones that infuse the entire dish.
Olive Oil: Helps everything roast perfectly while adding depth of flavor and a silky texture.
Lemon Zest & Juice: Brightens up the dish and cuts through the richness.
Fresh Basil or Parsley: Adds a pop of freshness and herby goodness at the end.
Seasonings: Think oregano, salt, pepper, and a pinch of chili flakes for a little kick.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This helps the vegetables and feta roast evenly and develop beautiful flavor.
Combine Ingredients: In a large baking dish, toss cherry tomatoes, zucchini, bell pepper, and garlic with olive oil, salt, pepper, and oregano. Nestle the block of feta in the center.
Prepare Your Cooking Vessel: No need for greasing—olive oil does the trick here. Just ensure everything is well coated and spread out in the dish.
Assemble the Dish: Place your dish in the oven and roast uncovered for 30–35 minutes, or until the veggies are caramelized and the feta is golden on top.
Cook to Perfection: While the dish roasts, cook your orzo according to package instructions. Drain and set aside.
Finishing Touches: Remove the dish from the oven, mash the feta and garlic with a fork, and stir everything together. Add the cooked orzo, lemon zest and juice, and fresh herbs. Mix until creamy and well combined.
Serve and Enjoy: Serve warm and enjoy this cheesy, veggie-packed delight straight from the pan or plated beautifully.
How to Serve One Pan Baked Feta Veggie Orzo?
Fresh Salads: A crisp cucumber or Greek salad complements the creamy orzo perfectly.
Crusty Bread: Scoop it up with a piece of warm sourdough or garlic bread—it’s heavenly.
Creamy Accompaniments: A spoonful of Greek yogurt or tzatziki on the side adds a cooling contrast.
Vegetable Sides: Roasted asparagus or a simple steamed green bean salad work wonderfully.
As a Standalone: This dish is hearty enough to shine all on its own. Just garnish with extra herbs or chili flakes for flair.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 390
- Sugar: 5g
- Sodium: 470mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg
Additional Tips
Prep Ahead: Chop your veggies the night before and store them in the fridge so you can toss everything together quickly the next day.
Spice It Up: Add a dash of smoked paprika, harissa, or even curry powder for a unique twist.
Dietary Adjustments: Going dairy-free? Use a plant-based feta alternative—it works beautifully.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to loosen up the orzo.
Double the Batch: Feeding a crowd or want leftovers? Just double the recipe and use a larger dish.
Tips & Variations/Quick Tips:
- For extra creaminess, stir in a splash of cream or a spoonful of Greek yogurt.
- No orzo? Try it with couscous or rice instead.
- Don’t skip the lemon—it brightens the whole dish!
FAQ
Q1: Can I substitute orzo with quinoa or rice?
A1: Absolutely! Quinoa or rice can work well, but expect a slightly different texture. Adjust the cooking time accordingly.
Q2: Can I make this dish ahead of time?
A2: Yes! You can roast the veggies and feta ahead, then reheat and mix with fresh orzo before serving.
Q3: How do I store leftovers?
A3: Store in the fridge for up to 3 days in an airtight container. Reheat in the microwave or on the stove with a splash of broth or water.
Q4: Can I freeze this dish?
A4: It’s best fresh, but you can freeze it. Thaw overnight in the fridge and reheat gently.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave in short bursts until warmed through.
Q6: Can I double the recipe?
A6: Yes! Just make sure your baking dish is large enough to hold all the ingredients and adjust roasting time slightly.
This One Pan Baked Feta Veggie Orzo is proof that you don’t need complicated techniques or a sink full of dishes to make something truly special. It’s the kind of meal that feels like a warm hug in a bowl—easy, satisfying, and packed with flavor. Let me know how yours turns out!
One Pan Baked Feta Veggie Orzo
Ingredients
- 2 tbsp 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
- ½ tsp dried oregano
- ¼ tsp chili pepper flakes
- Salt and pepper to taste
- 1¾ cups low sodium vegetable broth or chicken broth
- ½ cup milk
- 8 oz feta block
- Optional garnish: lemon wedges extra olive oil, chopped fresh parsley
Instructions
- Preheat oven to 350℉. No need to squeeze out liquid from the grated veggies.
- In a 9×13 inch baking dish, add 2 tbsp olive oil.
- Add uncooked orzo, grated zucchini, grated carrot, chopped onion, minced garlic, dried oregano, chili flakes, salt, pepper, broth, and milk. Stir to combine.
- Create a small well in the center of the mixture and place the feta block inside. Drizzle the feta with a little olive oil and sprinkle with black pepper.
- Bake uncovered for 25 minutes.
- Remove from oven and stir well to incorporate the feta and any remaining liquid. The dish will thicken as it sits.
- Serve warm, garnished with lemon wedges, a drizzle of olive oil, and fresh parsley if desired.
Notes
- You can add a can of chickpeas or grilled chicken for extra protein.
- For a creamier texture, stir in a splash of milk or cream after baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water.
- This dish also works great as a base for meal prep bowls.
