Healthy Baked Feta Orzo

Coming up with easy dinner ideas that work for busy weeknights can feel like solving a puzzle. Between after-school activities, work deadlines, and trying to get everyone fed at a reasonable hour, the last thing anyone wants is to spend hours in the kitchen cooking complicated meals.

That’s why this baked feta orzo has become a regular at our dinner table – it’s quick to throw together, uses simple ingredients you probably already have, and manages to be both comforting and completely fuss-free. Plus, it’s one of those dishes that makes fantastic leftovers for lunch the next day.

What Kind of Feta Should I Use?

For this baked pasta dish, you’ll want to look for Greek or Bulgarian feta made from sheep’s milk, which tends to be creamier and less crumbly than other varieties. The block form (rather than pre-crumbled) is essential here since we’re baking it whole – it melts better and maintains a smoother texture throughout cooking. When shopping, try to find feta stored in brine rather than vacuum-packed, as it’s usually fresher and has better flavor. If you can only find vacuum-packed feta, that’s okay too – just make sure to pat it dry before using to remove any excess moisture that could make your dish watery.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Feta cheese: While feta is key to this dish’s flavor, you could try using goat cheese or even Danish blue cheese for a different but equally tasty result. Just keep in mind that blue cheese will give a stronger flavor.
• Orzo pasta: If you can’t find orzo, try small pasta shapes like small shells, stelline (tiny stars), or even broken angel hair pasta. Cooking times might vary slightly, so check the package instructions.
• Mascarpone: You can swap mascarpone with cream cheese, ricotta, or even Greek yogurt. If using Greek yogurt, add it right at the end to prevent curdling.
• Baby spinach: Regular spinach (chopped), arugula, or even Swiss chard work well here. Just make sure to remove any tough stems if using larger leafy greens.
• Asparagus: Feel free to swap asparagus with broccoli florets, green beans, or zucchini cut into similar-sized pieces. Cooking times might need slight adjusting depending on the vegetable you choose.
• Fresh herbs: No fresh basil or chives? Use dried herbs (use 1/3 the amount) or try fresh parsley, dill, or oregano instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making baked feta orzo is overcooking the pasta – since orzo cooks quickly, check it 2-3 minutes before the package directions suggest to ensure it stays al dente and doesn’t turn mushy. Another common error is not properly seasoning the cooking water for the orzo – adding a generous amount of salt to the boiling water (it should taste like sea water) makes a huge difference in the final flavor of your dish. When it comes to the feta, placing it directly from the fridge into the hot oven can cause uneven melting and texture issues – letting it sit at room temperature for 15-20 minutes before baking helps it melt more smoothly and evenly. For the best results, stir the mascarpone in while the pasta is still hot, which helps create a creamy sauce that coats every piece of orzo perfectly.

What to Serve With Baked Feta Orzo?

This creamy, Mediterranean-style pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A light Greek salad with cucumbers, red onions, and kalamata olives makes a perfect fresh companion to the rich, cheesy orzo. For some extra protein, you might want to add some grilled chicken breast or shrimp on the side – they both work great with the feta and tomato flavors. If you’re keeping things vegetarian, some garlic-roasted broccoli or a chunk of crusty bread for soaking up any extra sauce would be just right.

Storage Instructions

Keep Fresh: This baked feta orzo is great for leftovers! Place it in an airtight container and pop it in the fridge for up to 3 days. The pasta might absorb some of the sauce as it sits, but it’ll still taste great. Just give it a good stir before serving.

Make Ahead: You can prep some components ahead of time – wash and cut the tomatoes, asparagus, and herbs the day before. Store them separately in the fridge. The actual dish is best assembled and baked just before serving, as the orzo can get a bit dry if made too far in advance.

Warm Up: To enjoy your leftover orzo, add a splash of water or broth, then warm it in the microwave in 30-second intervals, stirring between each. You can also heat it in a pan over medium-low heat, adding a tiny drizzle of olive oil to help bring back its creamy texture.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 60-70 g
• Fat: 120-130 g
• Carbohydrates: 250-260 g

Ingredients

For the roasted base:

• 3 tbsp olive oil
• 1 block feta cheese
• 10 oz cherry tomatoes (halved for quicker roasting)
• 7 oz asparagus (cut into 1-inch pieces)

For the orzo:

• 2 cups orzo pasta (I use Barilla brand)

For the finishing touches:

• 0.5 oz fresh basil (finely chopped for even distribution)
• 2 tbsp fresh chives
• 2 tbsp mascarpone cheese
• black pepper
• 3.5 oz baby spinach (roughly chopped)
• salt

Step 1: Roast the Feta

Place a block of feta cheese in the center of a large oven-safe pan.

Drizzle it with 1 tablespoon of oil.

Place the pan in the oven at 200°C (390°F) and roast for about 8 minutes until the feta begins to soften.

Step 2: Add Vegetables and Continue Roasting

Remove the pan from the oven and scatter asparagus and tomatoes around the feta.

Drizzle the vegetables with 2 tablespoons of oil and sprinkle with a pinch of black pepper.

Return the pan to the oven and continue roasting for another 12-15 minutes.

The feta should be golden around the edges and very soft in the center, while the tomatoes will soften and the asparagus will be fork-tender.

Step 3: Cook the Orzo

While the feta and vegetables are roasting, cook the orzo in a large pot of salted boiling water until al dente.

Drain the orzo using a sieve over a large bowl to reserve the starchy water, which will be used later to create a creamy sauce.

Step 4: Mix and Mash

Once the roasted feta and vegetables are ready, use a fork to mash the feta until smooth.

Stir in the cooked orzo with the mashed feta until well combined.

Add the spinach and 1/2 cup of the reserved starchy water, stirring until the spinach wilts and a smooth, creamy sauce forms.

If needed, you can add more starchy water, a splash at a time, to reach your desired consistency.

Step 5: Finish and Serve

To finish, stir in fresh basil, chives, and 2 heaped tablespoons of mascarpone.

Taste and adjust the seasoning as needed; go light on the salt but feel free to add more black pepper to your liking.

Serve immediately and enjoy your delicious, creamy feta orzo dish!