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My dump and bake pesto orzo is creamy, herby, and loaded with veggies, with goat cheese that melts into the sauce as it bakes. Everything goes into one casserole dish, the foil goes on top, and 40 minutes later dinner is ready with almost no effort and almost no dishes.
save this recipe!If you’ve made my marry me orzo or lemon pepper orzo bake, this is the springy version: bright with pesto and basil, loaded with green vegetables, and finished with goat cheese that turns silky and spreadable in the oven. The same no-boil method, a completely different flavor direction.
After developing a full collection of dump and bake orzo recipes, here’s what makes this one stand out:
- No boiling the orzo first. The oven does all the work!
- Keeps in the fridge for four days and reheats well with a splash of broth
- Can be assembled the night before and baked when you’re ready
Key ingredients
- Orzo: Its small size and high starch content means it absorbs liquid evenly in the oven without clumping. For more on orzo, my orzo cooking guide covers everything.
- Jarred pesto: The flavor backbone of the sauce. A full 6.5-oz jar is the right amount for one pound of orzo.
- Heavy cream: Combined with the vegetable broth, it provides the liquid ratio the orzo needs to cook through and produces a creamy, cohesive sauce.
- Goat cheese: Placed whole in the center of the dish before baking so it softens into something spreadable and silky.
- Asparagus: Cut into bite-sized pieces and baked from raw with the orzo.
- Fresh spinach and basil: Stirring in after the first bake and returning uncovered for five to ten minutes keeps them bright and fresh-tasting.
Don’t skip the foil
The foil traps the liquid inside the dish and forces the orzo to absorb it as it bakes. Without it, the moisture evaporates into the oven, the top layer of orzo dries out and turns hard before it can cook through, and the bottom layer stays underdone. It’s the single step that makes the no-boil method work!
Can I add protein?
A few options depending on what you’re after.
White beans or cannellini beans stirred in at the dump stage absorb the pesto broth as they bake and become creamy and flavorful without any extra work. Chickpeas work the same way and add a slightly firmer texture.
For something heartier, crispy air fryer tofu served on top just before eating is the move.
Plays well with…
This is a complete meal in one dish, but it’s especially good with something to balance the richness alongside. A vegetarian Caesar salad with a tangy dressing cuts through the cream and pesto nicely. Crusty bread for scooping up the extra sauce is non-negotiable in my house.
Creamy Pesto Orzo (Vegetarian Dump & Bake)
Ingredients
- 1 lb orzo*, 453 g
- 2 cups chopped asparagus, cut into bite-sized pieces
- 3 cups vegetable broth, 700 mL
- 1 cup heavy cream, 236 mL
- 1 6.5-oz jar pesto
- ¼ tsp each salt and ground black pepper
- 1 4-oz log goat cheese
- 2 handfuls fresh spinach, roughly chopped
- ¼ cup fresh chopped basil
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
- Dump: To the prepared dish, dump in 1 lb orzo*, 2 cups chopped asparagus, 3 cups vegetable broth, 1 cup heavy cream, 1 6.5-oz jar pesto, and ¼ tsp each salt and ground black pepper. Stir to combine. Place 1 4-oz log goat cheese in the middle then cover the pan tightly with aluminum foil
- Bake: Bake for 30 to 40 minutes*, or until orzo is al dente (mostly tender but still has a little firmness in the middle). The log of cheese should be very soft at this point.
- Stir-Ins: Stir in 2 handfuls fresh spinach (roughly chopped) and ¼ cup fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
- Serve warm with crusty bread on the side!
Notes
Storage: This recipe will last in the fridge for up to 4 days in an airtight container. You can also freeze it in a silicone soup mold for up to 3 months. Add a bit more broth to rehydrate it while reheating. Make-ahead vegetarian pasta: You can prep this casserole the night before and just wait to add the cream until you’re ready to bake. Cover with foil and keep in the fridge until ready to bake. If the orzo seems dry when you take the foil off the first time, feel free to add more broth on top and give it a good stir. Can this recipe be made with gluten-free orzo or pasta? No, gluten-free pasta and orzo absorb liquid differently, so the ratios for this recipe will likely not work for gluten-free variations. Don’t skip the foil: For no-boil pasta bakes cooked in the oven, like in this one-pan orzo bake, it’s important to cover the dish with foil. This keeps all the liquid inside the dish to help the pasta cook. Without the foil, the moisture will evaporate and the top of the pasta will become dry, hard, and won’t cook. Store in an airtight container in the fridge for up to four days. The orzo continues to absorb liquid as it sits, so add a splash of broth or cream when reheating and stir well before serving. Reheats well on the stovetop over low heat or in the microwave in 60-second intervals. To freeze, portion into a silicone soup mold or freezer-safe container for up to three months. Thaw overnight in the fridge and reheat with extra broth to rehydrate. The texture is slightly softer after freezing but the flavor holds.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
