Description
Cheesy Baked Orzo with Vegetables is a comforting, oven-baked dish that brings together tender orzo pasta, colorful vegetables, and plenty of melted cheese. Creamy, cozy, and full of flavor, it works perfectly as a vegetarian main dish or a hearty side for family dinners and busy weeknights.
Ingredients
Scale
- 1 1/2 cups dry orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup cherry tomatoes, halved
- 2 cups vegetable broth
- 1/2 cup milk
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, then add garlic and cook briefly until fragrant.
- Stir in zucchini, bell peppers, and cherry tomatoes. Cook for a few minutes until just beginning to soften.
- Stir in dry orzo, vegetable broth, milk, salt, pepper, and Italian seasoning. Bring to a gentle simmer.
- Transfer mixture to a greased baking dish. Stir in half of the mozzarella and cheddar, then sprinkle remaining cheese and Parmesan on top.
- Cover loosely with foil and bake until orzo is tender. Remove foil and bake until the top is golden and bubbly.
- Let rest briefly, garnish with fresh herbs, and serve warm.
Notes
- For extra flavor, add your favorite herbs or spices.
- You can substitute other vegetables based on your preference.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg