One Pan Baked Feta Veggie Orzo
Let’s get all those veggies into one pan creamy baked feta dish.
One of my biggest objectives in the kitchen is to incorporate more veggies into our diet. With this one pan dish we get it all. Yummy creamy feta pasta with those fine chopped veggies. We add some chili pepper flakes a little heat and everything becomes smooth and delicious.
The beauty of this dish is that you can sub in most any veggies in this dish, like fine chopped mushrooms, broccoli, baby spinach, bell pepper or tomatoes! Please do not squeeze out any liquids from the veggies. If you don’t want to use milk, you can use more broth in its place.
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One Pan Baked Feta Veggie Orzo
Ingredients
- 2 tbs olive oil
- 2 cups dry orzo (uncooked)
- 1 large zucchini, grated
- 1 medium carrot, grated
- 1 small red onion, fine chop
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp chili pepper flakes
- salt and pepper to taste
- 1¾ cups low sodium vegetable broth (or chicken broth)
- 1/2 cup milk
- 8 oz feta block
- optional garnish: lemon, olive oil, chopped fresh parsley
Instructions
- Preheat your oven 350℉. Do not squeeze out any liquids from the veggies.
- Add 2 tbs olive oil to a 9×13 inch baking dish. Add your uncooked orzo, zucchini, carrots, onion, garlic, dried oregano, chili flakes, salt and pepper to taste, broth, milk and mix to combine. Form a well to place your feta block into it. Drizzle it with olive oil and black pepper and place in the oven. Bake for 25 minutes. Remove from the oven and immediately mix to combine. May look watery on the bottom but keep mixing to incorporate and will be smooth.
- Serve with lemon wedges and olive oil drizzle.
Nutrition
Calories: 182kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 452mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2027IU | Vitamin C: 12mg | Calcium: 233mg | Iron: 1mg
This is an easy and quick recipe and is absolutely delicious . I’ll be making it routinely. Thanks.
HI Barbara, I’m glad you loved the orzo dish! Thanks for trying it!
Absolutely fantastic recipe! I stupidly listened to all the comments about it not being done in 25 min, so I just set the timer for 40 min and forgot about checking it. Well, it was overcooked and turned out rather dry and stiff. Still tastes good, and I will definitely make it again. I did have all the ingredients at room temp when I started, so perhaps 25 min will do it just fine in that case.
I also added a couple of handfuls of spinach and rocket, which I blitzed first in a mini food processor to get it down to a similar size as the other veggies. Next time I’ll add the whole bag because it could easily have been more.
Also, this makes a LOT of pasta, so if you’re a small household, I’d recommend halving the recipe.
I did a bit of a riff off this, while leaning in towards your Creamy Lemon Orzo dish. I went for the same baked method, halved most things, and used Fusilli pasta as I’d run out of orzo/risoni.
1 large zucch, 60g/2oz blitzed spinach/rocket, small handful parsley, zest and juice of two tiny lemons, small red onion, half block feta, milk, veggie broth, oregano, chilli flakes, garlic powder (because I started shaking that in before I realised I’d not reached for the chilli flakes, lol) and fresh dill.
Cooked 20 min, then mixed and another 10 min. OMG, so good. I think this is what you meant about making a creamy pasta.
I will most definitely be making variations of this, depending on veggies, over and over again, as it’s just so insanely delicious.
Can rice be used instead of orzo?
was not really close to being done after 25 min.
Has become a staple meal in my house hold! Delicious, easy and has enough for left overs in a household of 2 adults.
We opted to add in mushrooms and peppers on occasion as we love them and what to change things up a bit.
Delicious!! I added some spinach too and it was fantastic! So easy to make and so tasty.
Hi Stella,
For a gluten free option, would rice work??
So yummy and easy to make. Made it for meal prep lunches and much better hot, but just needed a little bit of water the next day to not dry out. 5/5!
Can you use almond milk
absolutely yes
Hi Stella just made this …but sadly the orzo was still hard! I mixed it all up and covered it with alum foil and put back into the oven. Fingers crossed 🤞 it works and the orzo gets soft.
Orzo update – putting it back in the oven worked…orzo got soft and it tasted delicious! 👍💕😋
So glad the recipe worked out for you in the end! Thanks for the kind rating
The flavor of this was absolutely delicious but it did not come out creamy enough nor was the pasta completely cooked after 25 minutes. I had to add another cup of water, put a lid on it and cook it for another 25 minutes at least. Once the pasta was cooked, it was not very creamy after soaking up all the liquid. Maybe put more water and a block of cream cheese? Cook it with the lid on might be the ticket though and then maybe remove the lid for the last 15 minutes.
HI Julia, I’m’ sorry the recipe was not to your liking – may I recommend some heavy cream at the end, to get it a bit creamyier…
I used 2.5 cups of orzo because I didn’t want leftover orzo. I multiplied the chicken broth and milk according. Waited 25 mins of baking, orzo was still crunchy. Total of 50 mins of baking and the orzo was still not quite done. Garlic flavor was over powering, I’d reduce to 1 clove next time.
Hi Jenn, sorry the recipe was not to your liking and please keep in mind everyone’s oven strength is different.
This turned out so great and I will definitely make again. I specifically bought milk for this recipe but probably could have just used more broth as you suggested which I would probably heat up the next time as I had to bake it longer and I ended up covering it.
I added sundried tomatoes and that was also a nice addition. Easy recipe, easy to halve and delicious.
Hi Gail, so glad the recipe was to your liking! And thanks for taking the time to leave your feedback!
Looks very delicious
HI Linda, glad you liked it! Thanks for the rating too!
Added peas and shrimp and had to cook 45 minutes and it was amazing!
Hi David, sounds delicious with the shrimp and peas! thanks for sharing your feedback!
Would I be able to to sub coconut milk for the regular milk? I would like to add shrimp to it but when do I add it??
Great!!
Hi Michelle, Thanks so much!
Wondering? What cheese can be sub’d for Feta? Can I add shrooms, peas (green/sugar), other squash, eggplant, sundried tomatoes etc? Any veggies you’d not recommend for this recipe? Please 🙂
Hello! I think all veggies would work… I have only tried the version above so I cannot say for certain if there is one to avoid per se. I would sub in Boursin cheese for the feta! Enjoy!