This simple dump-and-bake tomato orzo recipe is just 7 ingredients, but it’s packed with flavor! It’s the perfect dinner when you need an easy meal with minimal prep.
If you love a dinner that doesn’t require multiple pots and pans, this creamy baked tomato orzo is going to be your new weeknight dinner. This is a true dump-and-bake recipe. Everything goes into one casserole dish, bakes hands-off in the oven, and turns into a delicious meal with minimal effort. This recipe is especially great for busy nights because it’s basically impossible to mess up. Just stir, cover, bake, and enjoy!
What is Orzo?
Orzo is a type of pasta. It’s small, meaning it cooks quickly. It’s shaped like a large grain of rice. It can be cooked on the stovetop like regular pasta, but in this recipe, we’re baking it! You can typically find orzo in the pasta section at the grocery store. You can also get whole wheat orzo pasta, but it can be hard to find.
Ingredients & Substitutions
- Cherry tomatoes – These roast down into a sweet sauce. Grape tomatoes also work.
- Orzo – Orzo is a small pasta shaped like rice. You’ll use uncooked orzo in this recipe.
- Vegetable broth – This cooks the pasta while adding flavor. I like the Better Than Boullion vegetable base.
- Garlic – You can use fresh garlic or one tablespoon of pre-minced garlic.
- Italian seasoning – I love this shortcut ingredient. If you don’t have it, substitute with a mix of basil, oregano, and thyme.
- Cream cheese – This melts into the sauce and makes everything creamy. Full fat is best, but reduced fat works too.
- Spinach – Stir this in at the end so it wilts perfectly without overcooking.
How to Make Baked Tomato Orzo
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will thicken as it sits, so when reheating, add a splash of broth or water and stir to loosen it.
Tips & Tricks
- I originally tested this recipe with Boursin instead of cream cheese and Italian seasoning. It had a very similar flavor. But since cream cheese is much cheaper than Boursin, I decided I liked this version better.
- I didn’t add any additional salt, but depending on the flavor of your broth, you may need to add a pinch after baking.
- I liked adding a little spinach after baking just to sneak in some extra greens. But if you don’t have any, you can skip it. I think this would also be delicious with peas!
- Be sure to wrap the foil tightly over the pan so that steam doesn’t escape. This is essential for cooking the pasta without drying out.
More Dump & Bake Recipes
If you enjoy this recipe, be sure to try some of my other dump and bake dinner ideas! This pesto pasta is secretly packed with protein and this rice and beans casserole is a reader favorite!
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Description
This simple dump and bake orzo recipe is just 7 ingredients but it’s packed with flavor! It’s the perfect recipe when you need an easy meal with minimal prep.
- 1 lb cherry tomatoes
- 2 cups uncooked orzo
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 4oz cream cheese
- 1 cup baby spinach, chopped
- Preheat the oven to 425 degrees.
- In a 9×13 casserole dish, add all the ingredients and stir to combine. (You do not need to incorporate the cream cheese. You can leave it as a block.)
- Cover tightly with aluminum foil and bake for 45 minutes.
- Carefully remove the foil. Stir in the chopped spinach and let it sit for 2–3 minutes until wilted.
- Season with additional salt to taste, if needed.
Notes
Be sure to wrap the foil tightly over the pan so that steam doesn’t escape. This is essential for cooking the pasta without drying out.