Go Back

One-Pan Baked Feta Orzo (With an Elevated Twist)

Print Recipe Leave a Review

Ingredients

  • 8 oz orzo pasta, uncooked
  • 2 cups chicken or vegetable broth
  • ¾ cup water
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced (divided)
  • 14.5 oz can diced tomatoes, drained slightly
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Saute the base. Heat olive oil in a skillet over medium heat. Saute the onion 3-4 minutes until soft, then add half the garlic and cook 30 seconds until fragrant.
  • Simmer the tomato sauce. Stir in the diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer 3-4 minutes, pressing on the tomatoes to help them break down.
  • Transfer and add orzo. Pour the mixture into a 9x13 baking dish. Stir in the orzo, broth, and water. Cover tightly with foil.
  • First bake and stir. Bake at 375°F for 15 minutes, then remove and stir well — this is the step that prevents clumping.
  • Add feta and fresh tomatoes. Nestle the feta block into the center and scatter the fresh cherry tomatoes around it. Cover and bake another 10 minutes.
  • Make the crispy crumb. While that bakes, melt butter in a small skillet, add the remaining garlic and panko, and toast 3 minutes until golden.
  • Wilt spinach, melt cheese. Uncover, stir in the spinach until wilted, then scatter mozzarella over the top. Bake uncovered 5-8 minutes until melted and bubbly.
  • Finish and serve. Let rest 5 minutes. Top with the crispy garlic crumb, an optional honey drizzle, and parsley. Break the feta open with a fork right before serving.