Imagine a magical dish that transforms ordinary ingredients into a mouthwatering Mediterranean masterpiece - all prepared in a single pan with minimal effort! This One Pan Baked Orzo Pasta is your ticket to a delicious, stress-free meal that will have your family and friends begging for seconds. Packed with vibrant vegetables, perfectly cooked pasta, and bursting with Mediterranean flavors, this recipe is about to become your new weeknight dinner superhero.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cherry tomatoes
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Select a large oven-safe skillet or casserole dish that can accommodate all ingredients.
- Dice the bell pepper and zucchini into uniform small cubes, approximately 1/2 inch in size to ensure even cooking.
- Halve the cherry tomatoes, keeping them roughly the same size for consistent roasting.
- In the oven-safe pan, combine the uncooked orzo pasta, diced vegetables, and cherry tomatoes, spreading them evenly across the surface.
- Pour the vegetable broth over the ingredients, ensuring the orzo is mostly submerged but not completely drowning.
- Sprinkle Italian seasoning, salt, and freshly ground black pepper evenly over the mixture.
- Gently stir the ingredients to distribute the seasonings and ensure even coverage.
- Cover the pan tightly with aluminum foil to trap steam and help cook the orzo.
- Place the covered pan in the preheated oven and bake for 25-30 minutes, until the orzo is tender and has absorbed most of the liquid.
- Remove the foil during the last 5 minutes of cooking to allow the top to slightly crisp and brown.
- Once done, remove from oven and let rest for 5 minutes to allow remaining liquid to be absorbed.
- Fluff the orzo with a fork before serving, and optionally garnish with fresh basil or grated Parmesan cheese.
Tips
- Choose the right pan: Use a large, deep oven-safe skillet to ensure even cooking and prevent overflow.
- Vegetable uniformity matters: Cut vegetables into similar-sized pieces to guarantee consistent cooking and texture.
- Liquid ratio is key: Ensure orzo is mostly submerged but not swimming to achieve the perfect creamy consistency.
- Don't skip the foil: Covering the pan traps steam and helps the orzo cook evenly and absorb liquid perfectly.
- Final crisp trick: Removing the foil in the last few minutes creates a delightful golden-brown top layer.
- Resting is crucial: Let the dish sit for 5 minutes after cooking to allow remaining liquid absorption and flavor melding.
- Customize your flavor: Experiment with different herbs, add protein like chicken or shrimp, or swap vegetable broth with chicken stock for variation.
Nutrition Facts
Calories: 189kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
