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Simplify dinner with this viral Baked Feta and Tomato Orzo Casserole, where a creamy block of feta melts into roasted cherry tomatoes and broth. Stirring dry orzo straight into the hot juices cooks the pasta to al dente perfection while creating a rich, velvety sauce. Fresh basil and garlic round out this effortless Mediterranean masterpiece.
Per serving
410kcal
Calories
14g
Protein
Prep Time
15 min
Cook Time
45 min
Servings
6 people
Difficulty
easy
54g
Carbs
16g
Fat
4g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 200°C and grease a 9x13-inch baking dish.
Place a block of feta cheese directly in the center of the baking dish.
Scatter cherry tomatoes, minced garlic, and sliced red onion all around the feta block.
Drizzle extra virgin olive oil over tomatoes and feta, seasoning with oregano, salt, and black pepper.
Bake for 25 minutes until cherry tomatoes burst and feta is soft and lightly browned.
Remove from oven, add dry orzo pasta and warm vegetable broth, stirring vigorously until feta and tomatoes blend into a sauce.
Cover tightly with foil and bake for another 18 to 20 minutes until orzo is tender and absorbs liquid.
Stir in chopped fresh basil, rest for 5 minutes, and serve warm.
Use Block Feta: Sheep's milk feta melts into a creamier texture than pre-crumbled varieties. Stir Well After Baking: Mixing dry orzo into burst tomatoes and melted feta ensures even pasta cooking. Cover with Foil: Baking covered traps steam so orzo absorbs broth without drying out.
Sheep's or goat's milk feta melts creamier, but cow's milk feta works if authentic varieties are unavailable.
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