Italian Baked Orzo is the ultimate one-pan meal that’s loaded with Mediterranean flavors and wholesome ingredients. This easy weeknight dinner is perfect for mixed-diet families, with vegan and non-vegan options to keep everyone at the table happy!
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If you’re looking for a delicious, fuss-free dinner that comes together in one pan, look no further than this Italian Baked Orzo! Packed with the bright, bold flavors of sun-dried tomatoes, artichoke hearts, and marinated bell peppers, this dish is both satisfying and nourishing. It’s a fantastic option for busy weeknights when you want to serve up something hearty and flavorful without spending hours in the kitchen.
What makes this recipe even better is how customizable it is. Whether you’re feeding a mixed-diet family or sticking to a plant-based menu, you can easily adapt this baked orzo to suit everyone’s preferences. It’s naturally vegan, but with the addition of roasted chicken or a favorite protein, you can effortlessly accommodate non-vegans at the table. Best of all, it’s made with several pantry staples that you probably already have stocked, and a few simple, fresh ingredients. With its minimal prep, it’s perfect for when you need a quick, healthy meal that doesn’t skimp on flavor.
Why You'll Love This Recipe
This Italian Baked Orzo is the ultimate weeknight dinner solution that checks all the boxes for flavor, convenience, and versatility. It’s bursting with bold Mediterranean flavors thanks to marinated bell peppers, artichoke hearts, and sun-dried tomatoes, offering a tangy, savory bite in every forkful. The layers of ingredients blend beautifully together, creating a rich and comforting dish that’s light enough for a midweek meal but satisfying enough to please even the heartiest of appetites.
One of the best parts about this recipe is its simplicity—everything comes together in just one pan. That means minimal prep, fewer dishes, and easy cleanup, making it perfect for busy families or anyone who wants a homemade meal without a lot of fuss (yes, please!). It’s also incredibly adaptable for mixed-diet families, with the option to keep it vegan by adding plant-based ricotta and beans or to easily accommodate non-vegans by serving it with roasted chicken or another protein of choice.
This meal isn’t just quick and convenient; it’s also nutritious. The dish is packed with plant-based protein, leafy greens, and fiber-rich ingredients, making it a healthy dinner that everyone can enjoy. Whether you’re looking for a cozy meal for a quiet night in or a crowd-pleaser for family dinner, Italian Baked Orzo is sure to become a go-to in your meal rotation.
What You Need To Make Italian Baked Orzo
Here’s a breakdown of the easy-to-find ingredients you’ll need to create this delicious and hearty dish:
- Olive oil: A drizzle of olive oil adds richness to sauté the veggies and helps bring out their flavors as they cook.
- Onion & Garlic: These aromatic essentials provide a flavorful base and depth to the dish.
- Marinated bell peppers: With their smoky, tangy flavor, these peppers bring a punch of boldness to every bite.
- Artichoke hearts & Sun-dried tomatoes: Both of these ingredients add a wonderful savory and tangy element, making the dish feel more gourmet with minimal effort.
- Capers: Just a tablespoon of these salty, briny gems adds a burst of flavor that ties all the Mediterranean ingredients together.
- Italian seasoning & kosher salt: These classic Italian herbs, combined with salt, give the dish that signature taste you know and love.
- Tomato paste: Thick and concentrated, tomato paste deepens the flavors and gives the orzo a rich, flavorful base.
- Orzo: This small pasta cooks quickly and absorbs the flavors of the sauce beautifully. If you’re gluten-free, swap it out for quinoa or a gluten-free pasta.
- Bruschetta: Using a fresh, store-bought bruschetta as a shortcut adds a burst of tomatoey goodness without the need for extra prep.
- Cannellini beans: These creamy, white beans add heartiness and a boost of plant-based protein.
- Vegetable broth: This liquid helps cook the orzo and infuses it with more depth of flavor.
- Baby spinach: Packed with nutrients and color, spinach adds a fresh element while boosting the dish’s nutritional profile.
- Vegan ricotta: A dollop of this creamy, plant-based cheese rounds out the dish, adding richness and balancing the flavors.
- Fresh basil & oregano: These fresh herbs sprinkled on top at the end bring brightness and a fragrant touch to the finished meal.
How To Make Italian Baked Orzo
Follow these simple steps to have this one-pot wonder on the table in just about 45 minutes.
- Prep the ingredients: Preheat your oven to 400°F and chop your vegetables.
- Saute the veggies: Heat olive oil in a large oven-safe skillet and sauté onion and garlic until soft. Add marinated bell peppers, artichoke hearts, sun-dried tomatoes, capers, Italian seasoning, and salt, sautéing for another 5 minutes.
- Build the sauce: Stir in the tomato paste, cook for 2 minutes, then add the orzo, bruschetta, cannellini beans, and vegetable broth. Simmer the mixture.
- Bake: Transfer the skillet to the oven and bake for 10-15 minutes, stirring halfway through.
- Finish the dish: Remove the skillet from the oven, stir in spinach until wilted, and fold in vegan ricotta. Top with fresh basil and oregano.
Recipe Tips
Meal Prep:
Make this dish ahead of time and store in the fridge for up to 5 days. Wait to stir in the spinach and ricotta until you’re reheating it to keep it fresh and vibrant.
Storage:
Store leftovers in an airtight container in the fridge and reheat as needed.
Adapting for Non-Vegans:
This dish is easily adaptable for non-vegans. Serve it alongside roast chicken or add cooked, shredded chicken when serving to accommodate meat-eaters.
Gluten-Free Option:
Swap the orzo for a gluten-free pasta shape or quinoa to make it gluten-free without losing texture or flavor.
What To Serve With Italian Baked Orzo
While Italian Baked Orzo is a satisfying one-pan meal, pair with one of these complementary sides for added variety and extra flavor to the meal:
Garlic Bread:
A true classic! The buttery, garlicky crunch of fresh garlic bread is perfect for soaking up every bit of the flavorful sauce in the baked orzo. You can make it vegan by using plant-based butter or olive oil, and it’s a must-have side for any pasta dish.
Caprese Salad:
A light, refreshing Caprese salad offers the perfect contrast to the richness of the baked orzo. The combination of fresh tomatoes, basil, and vegan mozzarella drizzled with balsamic glaze enhances the Mediterranean flavors of the dish without being too heavy.
Roasted Vegetables:
Roasted broccoli, asparagus, or Brussels sprouts are excellent choices to add more nutrients, color, and texture to your plate. The caramelized edges of the roasted veggies complement the orzo’s softer texture, providing a well-rounded meal that’s packed with variety and flavor.
FAQs
Can I use another type of pasta?
How do I store and reheat leftovers?
What protein can I add for non-vegans?
What can I use to replace vegan ricotta?
Italian Baked Orzo
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Italian Baked Orzo is the ultimate one-pan meal that’s loaded with Mediterranean flavors and wholesome ingredients. This easy weeknight dinner is perfect for mixed-diet families, with vegan and non-vegan options to keep everyone at the table happy!
Ingredients
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 8-oz marinated bell pepper, chopped (2 whole bell peppers)
- 1 14-oz can artichoke hearts in water, drained and chopped
- 1 cup sun-dried tomatoes in oil, drained and julienned
- 2 Tbsp capers
- 1 Tbsp Italian seasoning
- 1 tsp kosher salt
- 3 Tbsp tomato paste
- 1 cup uncooked orzo
- 14-oz fresh store-bought bruschetta
- 1 14-oz can cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 3 cups baby spinach leaves
- 1/2 cup vegan ricotta for topping
- fresh basil leaves, to serve
- fresh oregano leaves, to serve
Instructions
- Prep the oven: Preheat the oven to 400°F.
- Cook the veggies: In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and saute until soft. Stir in the garlic, bell pepper, artichoke hearts, sun-dried tomatoes, capers Italian seasoning, and salt. Saute 5 minutes.
- Add the tomato paste: Cook for 2 minutes.
- Finish the sauce: Stir in the orzo, bruschetta, beans and broth. Bring to a simmer.
- Bake: Place in the oven and bake for 10-15 minutes, stirring halfway through the cooking time.
- Finish and garnish: Remove from the oven and stir in the spinach until wilted. Fold in the vegan ricotta. Top with the fresh basil and oregano.
Notes
- Gluten Allergy? Swap the orzo for a small gluten free pasta shape or quinoa.
- Spoiler Alert: Italian Baked Orzo will stay fresh in an airtight container in the refrigerator for up to 5 days. If preparing ahead of time, wait to stir in the spinach and ricotta until reheating it.
- For non-vegans: Serve with roast chicken or add cooked, shredded chicken when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian