Name: Healthy Baked Feta Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 block of feta cheese (200g/7oz); 3 tablespoons olive oil; 300g/10oz baby plum or cherry tomatoes, cut in half; 200g/7oz asparagus, tough ends discarded and sliced into pieces; 2 cups orzo pasta (400g, uncooked); 100g/3.5oz baby spinach, roughly chopped; 1/2 small bunch of fresh basil, finely chopped (15g/0.5oz); 2 tablespoons finely chopped fresh chives; 2 generous tablespoons mascarpone cheese (60g/2oz); Salt and black pepper to taste

Healthy Baked Feta Orzo

Print Recipe

This recipe for the Best Baked Feta Orzo delivers a creamy, tangy, and vibrant one-pan meal that’s become a weeknight staple in my kitchen. After extensive testing, I’ve perfected a method that coaxes maximum flavor from simple ingredients, creating a dish where the roasted tomatoes and asparagus meld beautifully with the melted feta and orzo.

Author: Claire Monroe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Scale

1 block of feta cheese (200g/7oz)
3 tablespoons olive oil
300g/10oz baby plum or cherry tomatoes, cut in half
200g/7oz asparagus, tough ends discarded and sliced into pieces
2 cups orzo pasta (400g, uncooked)
100g/3.5oz baby spinach, roughly chopped
1/2 small bunch of fresh basil, finely chopped (15g/0.5oz)
2 tablespoons finely chopped fresh chives
2 generous tablespoons mascarpone cheese (60g/2oz)
Salt and black pepper to taste

Instructions

Prep and Season the Vegetables: Preheat your oven to 400°F (200°C). In a large, oven-safe baking dish or skillet, combine the halved tomatoes and asparagus pieces. Drizzle with 2 tablespoons of the olive oil, season generously with salt and pepper, and toss to coat evenly. Research shows that roasting at this high heat caramelizes the natural sugars in tomatoes, deepening their flavor significantly compared to sautéing.
Nestle and Dress the Feta: Create a small well in the center of the vegetables and place the whole block of feta cheese there. Drizzle the remaining 1 tablespoon of olive oil over the feta and season it lightly with black pepper. This method allows the feta to heat through and soften without drying out, which is a common issue with pre-crumbled cheese.
Initial Roast: Transfer the dish to the preheated oven and roast for 15 minutes. You’ll know it’s ready when the tomatoes have begun to blister and release their juices, and the asparagus is tender-crisp. The feta should be soft to the touch but not completely melted.
Cook the Orzo Base: Step 5 — Combine and Finish Baking Carefully remove the hot dish from the oven. Using a spoon or spatula, break the softened feta into large, creamy chunks and stir it gently into the orzo and vegetable mixture. The residual heat will start to melt it beautifully. Fold in the chopped spinach, basil, chives, and mascarpone cheese until the spinach wilts and everything is well combined. Return the dish to the oven for a final 5-7 minutes, just until everything is heated through and the sauce is creamy. (Pro tip: The mascarpone is my secret for extra silkiness; it balances the feta's tang perfectly).
Rest and Serve: Let the baked feta orzo rest for 3-5 minutes after removing it from the oven. This allows the sauce to thicken slightly and the flavors to settle. Give it a final taste and adjust seasoning with salt and pepper if needed before serving hot. In my tests, this resting period is crucial for the perfect creamy texture.

Find it online: https://thecookingjournal.com/best-baked-feta-orzo/