Description
Creamy baked feta orzo made with tender pasta, roasted cherry tomatoes, and a block of feta cheese that melts into a rich, tangy sauce for an easy and flavorful meal.
Ingredients
- 8 ounces orzo pasta
- 1 pint cherry tomatoes
- 8 ounces block feta cheese
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped
- 2 cups vegetable broth or water
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, combine cherry tomatoes, minced garlic, oregano, red pepper flakes, salt, pepper, and olive oil. Toss to coat.
- Place the block of feta cheese in the center of the dish and drizzle with a little olive oil.
- Add uncooked orzo around the feta and tomatoes, then pour vegetable broth evenly into the dish.
- Bake uncovered for 30–35 minutes, until the tomatoes burst, feta is soft, and orzo is tender.
- Remove from oven and stir everything together until creamy and well combined.
- Sprinkle with fresh basil and adjust seasoning if needed.
- Serve warm.
Notes
- Stir halfway through baking if the orzo needs more liquid.
- Add spinach or grilled chicken for extra protein.
- Use high-quality block feta for best texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean