Do I have to par-cook the orzo

I recommend it so the pasta cooks evenly and the sauce stays creamy. If you add dry orzo directly, increase the liquid and bake longer, but watch closely so it does not dry out.

Can I use crumbled feta

You can, but a block melts smoother. Crumbles often have anti-caking agents that affect texture.

What size baking dish works best

A 9 by 13 works great. Give the tomatoes room to roast and the feta space to brown.

How do I make it spicier

Add more red pepper flakes, stir in chili crisp, or fold in a spoon of harissa at the end.

Can I make this without tomatoes

Yes. Use roasted red peppers and a splash of broth, or sauté mushrooms and spinach for a different vibe.

Healthy Baked Feta Orzo Recipe

Description

A cozy and satisfying dish with juicy tomatoes, salty feta, and orzo that cooks itself in one pan with minimal effort.

Ingredients

Main Ingredients

1 block block of feta cheese (Use a block, not crumbles for creaminess.)
2 cups cherry or grape tomatoes (They burst and create a natural sauce.)
1 cup orzo (Small pasta that cooks quickly.)
2 tablespoons olive oil (Use a fruity, fresh olive oil.)
3 cloves garlic (Thinly sliced or minced.)
1 medium onion (Thinly sliced.)
1 tablespoon lemon zest (Brightens the flavor.)
2 tablespoons lemon juice (Adds brightness.)
2 cups spinach or kale (Toss it in at the end for nutrients.)
1 teaspoon dried oregano (Herbs for flavor.)
1/2 teaspoon red pepper flakes (For a bit of warmth.)
2 cups broth or hot water (Helps orzo cook to tenderness.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Preheat your oven to 400°F (200°C).
In a baking dish, add tomatoes, sliced onion, garlic, and a drizzle of olive oil.
Nestle the block of feta in the center, season with salt, pepper, oregano, and red pepper flakes.
Bake until the tomatoes wrinkle and the feta turns golden at the edges, about 20 minutes.

Cooking

Meanwhile, par-cook the orzo in salted boiling water for 5 minutes, then drain.
Pull the dish from the oven, mash the feta and tomatoes into a creamy sauce, then toss in the orzo and a splash of hot broth.
Return to the oven for 5 to 8 minutes until the orzo finishes cooking and absorbs the sauce.

Finishing Touches

Stir in spinach until wilted.
Add lemon zest and juice. Finish with a bit more olive oil and fresh basil.
Taste and adjust salt or heat as needed.

Notes

For creaminess, stir in mascarpone or Greek yogurt at the end. This recipe is flexible; feel free to customize ingredients based on your preferences.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Dinner, Main Course
Cuisine: Mediterranean