Cheesy Baked Orzo with Vegetables: Quick, Creamy, and Delicious

Cheesy Baked Orzo with Vegetables is that one-pan comfort food you’ll want to make on repeat—especially on those chilly evenings when cooking feels more like a chore than a joy. This cozy dish combines the creamy indulgence of baked pasta with the wholesome goodness of roasted veggies, all in a single skillet. It’s like a lazy lasagna, but with less fuss and fewer dishes.

The Cheesy Baked Orzo with Vegetables recipe features tender orzo pasta, ricotta, mozzarella, and loads of colorful veggies simmered in a flavorful tomato base. The result? A bubbly, cheesy masterpiece that’s equal parts comfort and nourishment. Whether you’re feeding a family, meal-prepping for the week, or simply craving something that hugs you from the inside out, this Cheesy Baked Orzo with Vegetables delivers in every spoonful.

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What is Cheesy Baked Orzo with Vegetables?

Cheesy Baked Orzo with Vegetables is a baked pasta-style dish that blends Mediterranean flavors with Italian comfort. Think of orzo as the secret star—it looks like rice but cooks like pasta, soaking up all the saucy, cheesy goodness. The combination of fire-roasted tomatoes, sautéed vegetables, and creamy ricotta creates a rich, flavorful base, while mozzarella adds that irresistible golden crust on top.

This meal is perfect for anyone looking for an easy, family-friendly dinner that doesn’t require multiple pans or complicated steps. And unlike heavy casseroles, Cheesy Baked Orzo with Vegetables feels hearty but still light enough for a weeknight. Pair it with a crisp salad or garlic bread, and you’ve got yourself a restaurant-worthy dinner at home.

Reasons to Try Cheesy Baked Orzo with Vegetables

If you’ve ever stood in your kitchen wondering how to make something that’s both healthy and comforting, this recipe is your answer. First, it’s quick—prep takes just 15 minutes, and the rest of the magic happens in the oven. Second, it’s incredibly flexible. You can swap in whatever veggies you’ve got—zucchini, kale, or even leftover roasted ones.

Third, the Cheesy Baked Orzo with Vegetables is a great way to sneak more vegetables into your meal without compromising on flavor. It’s also a total crowd-pleaser—kids love the cheesy pasta texture, and adults appreciate the depth of flavors. Plus, it’s perfect for meal prep, reheats beautifully, and freezes well. Think of it as your busy-week dinner hero, right up there with my Creamy Protein-Packed Pasta Bowl or Easy Chicken Fajita Rice Casserole.

Ingredients Needed to Make Cheesy Baked Orzo with Vegetables

• 1 onion, diced
• 1 red bell pepper, diced
• 2 cups mushrooms, diced
• 4 cloves garlic, minced
• 1 tsp dried basil
• ½ tsp dried parsley
• ¼ tsp red pepper flakes
• 1 tsp salt
• 3 tbsp olive oil
• 2 cups baby spinach, roughly chopped
• 1 (28-oz) can diced tomatoes (fire-roasted preferred)
• 1½ cups ricotta cheese
• 1 lb orzo (about 2½ cups)
• 2½ cups chicken or vegetable broth
• 1 cup shredded mozzarella
• Fresh basil, to serve

Instructions to Make Cheesy Baked Orzo with Vegetables – Step by Step

Alright, friend — apron on, skillet ready! This Step by Step guide will walk you through making the perfect Cheesy Baked Orzo with Vegetables — golden on top, creamy in the middle, and packed with flavor in every bite. No need for fancy techniques or endless stirring; this dish is simple, comforting, and delightfully cheesy.

Step 1: Preheat the Oven and Get Set Up

Start by preheating your oven to 375°F (190°C). This temperature is the sweet spot — hot enough to bubble up that cheesy top layer while cooking the orzo perfectly. If you’re using a Dutch oven or a large oven-safe skillet, make sure it’s deep enough to hold all the ingredients comfortably. Using a single pan keeps cleanup easy (because let’s face it, no one loves doing dishes after dinner).

Tip: While the oven preheats, go ahead and prep your veggies — chop the onion, dice the bell pepper and mushrooms, and mince that garlic. You’ll be thanking yourself later when it’s time to sauté. If you’re new to prepping veggies efficiently, check out my guide on Sheet Pan Sesame Chicken and Veggies for more time-saving kitchen tricks.

Step 2: Sauté the Vegetables

Drizzle 3 tablespoons of olive oil into your skillet and place it over medium heat. Once the oil shimmers, toss in the onion, red bell pepper, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally until the vegetables soften and start to caramelize slightly. That golden-brown edge means flavor!

Now, stir in your minced garlic, dried basil, parsley, red pepper flakes, and salt. Give it another minute to bloom those herbs and spices — you’ll instantly smell that incredible aroma that’s the backbone of any good baked pasta.

If you’re craving a bit more protein, this would also be the perfect time to stir in cooked ground turkey or shredded chicken — much like the way it’s done in my High-Protein Chicken Orzo recipe.

Step 3: Add Spinach and Tomatoes

Once your veggies are tender and seasoned, toss in the chopped spinach. It’ll look like a lot at first (and maybe you’ll wonder if it’ll fit), but spinach wilts beautifully in just a couple of minutes. Stir gently until it’s just softened.
Next, pour in your 28-ounce can of diced tomatoes — juices and all. Fire-roasted tomatoes are best here for that smoky, slow-cooked taste without the extra work. Stir everything together, letting it simmer for a minute so the flavors can start mingling. The sauce should look hearty and smell like Italian comfort in a pan.

Step 4: Add Orzo and Broth

Here comes the star — orzo! Pour the dry orzo right into the skillet, stirring until each grain is coated in the sauce. This Step by Step process helps the orzo soak up every bit of flavor instead of tasting plain.

Now pour in the chicken or vegetable broth. You’ll want just enough liquid to cover the orzo completely (about 2½ cups). Stir everything together again, scraping any bits stuck at the bottom — that’s where the flavor hides!

Bring the mixture to a gentle simmer. It should bubble softly, not boil aggressively. This step is key because it starts the cooking process before the oven takes over. The orzo will absorb some of the broth, thickening the sauce into something creamy and irresistible.

Step 5: Add the Ricotta Magic

Once your orzo and veggies are simmering, turn off the heat and grab your ricotta. Use a spoon to drop dollops of ricotta cheese across the surface. No need to stir it in completely — those little pockets of ricotta will melt and create creamy surprises in every bite after baking. It’s one of the best parts of this Cheesy Baked Orzo with Vegetables Step by Step recipe — you’ll see why once you dig in!
Want to take it up a notch? Try adding a few spoonfuls of whipped cottage cheese instead of ricotta for extra protein and a lighter texture — similar to the trick used in my Creamy Protein-Packed Pasta Bowl.

Step 6: Bake Until Golden and Bubbly

Cover your skillet with foil (or a fitted lid if your pan has one) and slide it into the oven. Bake for 20 minutes, giving the orzo time to soak up all that broth and finish cooking through. When the timer goes off, carefully remove the foil, sprinkle the shredded mozzarella evenly across the top, and pop it back in uncovered for another 10–12 minutes.
Watch for that golden, slightly crispy cheese top — that’s when you know it’s done! The edges will bubble gently, and the aroma will make everyone wander into the kitchen asking, “Is it ready yet?”

Step 7: Let It Rest and Serve

This last Step by Step instruction might feel hard, but trust me — let your Cheesy Baked Orzo with Vegetables rest for about 5 minutes before serving. This short wait allows the sauce to thicken and settle, giving you a perfectly creamy, cohesive dish.

Top it off with fresh basil leaves or a sprinkle of grated Parmesan if you’re feeling fancy. Serve it straight from the skillet for that rustic, homey vibe. It pairs beautifully with a simple side salad, roasted veggies, or warm garlic bread.

If you love these kinds of cozy, one-pan meals, you might also enjoy my Creamy Garlic Butter Shrimp with Rice or the crowd-pleasing High-Protein Chicken Parmesan Casserole. Both are comfort food favorites that come together easily for busy weeknights.

What to Serve with Cheesy Baked Orzo with Vegetables

This dish pairs beautifully with a light, fresh side. Try a simple green salad or roasted garlic bread. For a protein boost, it’s fantastic alongside grilled chicken or shrimp. If you love cozy, hearty meals like this, you might also enjoy my Creamy Garlic Butter Shrimp with Rice or High-Protein Chicken Parmesan Casserole.

Key Tips for Making Cheesy Baked Orzo with Vegetables

1. Use fire-roasted tomatoes—they add depth and smokiness.
2. Don’t overbake; the orzo should be tender but not mushy.
3. Add extra veggies for variety—zucchini or broccoli work well.
4. Want it spicier? Double the red pepper flakes.
5. Let it rest before serving—it thickens and gets creamier.

Storage and Reheating Tips for Cheesy Baked Orzo with Vegetables

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth or water and warm it in the oven at 350°F or microwave it for a couple of minutes. It also freezes beautifully—just portion it out, wrap tightly, and freeze for up to 2 months.

FAQs

Can I make this vegetarian? Absolutely! Use vegetable broth instead of chicken broth.
Can I add protein? Yes—shredded chicken, sausage, or chickpeas fit right in.
Can I use another cheese? Try feta or goat cheese for a tangier twist.

Final Thoughts

Cheesy Baked Orzo with Vegetables is that cozy, crave-worthy dish you’ll want to keep in your dinner rotation. It’s hearty, simple, and satisfying, with layers of flavor in every bite. And the best part? It’s a one-pan wonder that makes clean-up easy. For another comforting classic, try my Lasagna Soup with Ricotta next—it’s another reader favorite.

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