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Healthy Baked Feta Orzo Recipe

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★★★★★

4.9 from 438 reviews

Healthy Baked Feta Orzo is a quick, one-pan Mediterranean-inspired dinner perfect for busy weeknights. Combining roasted feta, fresh vegetables like asparagus and cherry tomatoes, and creamy mascarpone with tender orzo pasta, this vegetarian-friendly dish offers comforting creaminess without complicated sauce-making. Ready in under 40 minutes, it’s an easy, flavorful meal packed with fresh ingredients and ideal for leftovers.

Ingredients

Scale

For the Roasted Base:

  • 3 tbsp olive oil
  • 1 block feta cheese (preferably Greek or Bulgarian, brined, about 7 oz)
  • 10 oz cherry tomatoes, halved
  • 7 oz asparagus, cut into 1-inch pieces

For the Orzo:

  • 2 cups orzo pasta

For the Finishing Touches:

  • 0.5 oz fresh basil, finely chopped
  • 2 tbsp fresh chives, chopped
  • 2 tbsp mascarpone cheese
  • 3.5 oz baby spinach, roughly chopped
  • Black pepper, to taste
  • Salt, for pasta water and seasoning

Instructions

  1. Roast the Feta: Place the block of feta cheese in the center of a large oven-safe pan. Drizzle with 1 tablespoon of olive oil. Roast in an oven preheated to 200°C (390°F) for about 8 minutes until the feta softens but is not fully melted.
  2. Add Vegetables and Continue Roasting: Remove the pan from the oven and scatter the asparagus pieces and halved cherry tomatoes around the feta. Drizzle the vegetables with the remaining 2 tablespoons of olive oil and sprinkle with black pepper. Return the pan to the oven and roast for another 12-15 minutes, until the feta is golden and very soft, the tomatoes have softened, and the asparagus is fork-tender.
  3. Cook the Orzo: While roasting continues, bring a large pot of salted water to a boil — salt generously so the water tastes like seawater. Cook the orzo pasta according to package instructions until just al dente, usually about 7-9 minutes. Drain the orzo, reserving about 1/2 cup of the starchy cooking water in a bowl.
  4. Mix and Mash: Once feta and vegetables are ready, use a fork to mash the soft feta in the pan until smooth and creamy. Stir in the cooked orzo until well combined with the feta. Add the baby spinach and about 1/2 cup of the reserved pasta water. Stir gently until the spinach wilts and the sauce becomes creamy and smooth. Add more starchy water a little at a time if needed to achieve desired sauce consistency.
  5. Finish and Serve: Stir in the finely chopped fresh basil, chives, and two heaping tablespoons of mascarpone cheese into the orzo mixture. Taste and adjust seasoning lightly with salt and extra black pepper if desired. Serve immediately while warm and creamy for a delicious, comforting meal.

Notes

  • Use block feta stored in brine for best melting and flavor. Let it sit at room temperature 15-20 minutes before baking.
  • Check orzo 2-3 minutes before package cooking time to avoid overcooking and mushiness.
  • Salting the pasta water generously boosts the overall flavor of the dish.
  • If substituting ingredients, keep an eye on cooking times and textures (e.g., other pasta shapes or vegetables).
  • Leftovers keep well in the fridge for up to 3 days; gently reheat with a splash of water or broth.
  • For a plant-based variation, substitute mascarpone with Greek yogurt added after cooking to avoid curdling.

Keywords: baked feta orzo, healthy pasta recipe, vegetarian dinner, Mediterranean pasta, feta cheese pasta, one-pan meal, easy weeknight dinner, creamy orzo, roasted vegetables, mascarpone pasta

Find it online: https://foodbylina.com/healthy-baked-feta-orzo-recipe/