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Ready in one dish and in under an hour, my vegetarian dump-and-bake lemon pepper orzo is creamy and bright! We save time by cooking the orzo and asparagus right in that lemony sauce. It’s a cozy dinner (but not heavy) that’s ideal for busy weeknights or low-effort entertaining!

If you loved my Marry Me Orzo Casserole or Lemon Pepper Chickpeas…this recipe takes everything great about them and throws them together!

A close-up of baked orzo pasta mixed with asparagus, spinach, and grated cheese in a white ceramic dish, with a wooden spoon on the side.
Every bite of this lemony orzo dump-and-bake is a little different, with the sunshiney flavors of lemon pepper, asparagus, garlic, and parmesan!
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This is the kind of recipe I reach for when I want real comfort without standing at the stove. Like my dump & bake veggie pot pie, I love that everything goes into the pan at once and bakes up evenly, with the orzo soaking in lemon pepper flavor as it cooks.

your new go-to veggie-filled dinner

  • No mushy orzo here! Just perfectly cooked pasta ☺️
  • True dump-and-bake ease with no boiling required
  • Minimal prep and minimal dishes – perfect for a weeknight oven pasta recipe

Reader rating

★★★★★

“This came out PERFECTLY. I sprinkled a bit more parm on top after plating. Will absolutely repeat when I need a vegetarian main!” —K

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A white baking dish filled with orzo pasta, asparagus, spinach, and grated cheese sits on a green tiled surface next to a bowl of the same dish and slices of bread.
There’s no need to pre-boil the orzo! With a little foil trick, it gets perfectly cooked in the oven.

tested again and again…

We tested this specifically to avoid common baked-orzo issues like dry edges or gummy centers. We landed on a method that stays creamy, reheats well, and tastes just as good the next day, which is exactly what I want from an easy vegetarian dinner!

  • Covered Bake: We tested this creamy baked orzo with vegetables both covered and uncovered, and covering the dish was essential to trap steam so the orzo could hydrate evenly without drying out on top.
  • Orzo Quality Check: Different brands absorb liquid differently, so we tested timing ranges and confirmed that higher-quality orzo needs a longer first bake to stay al dente and creamy in a no-boil orzo pasta bake.
  • Chickpeas Optional: We tested this with and without chickpeas – both are great! The chickpeas make the recipe feel more like a main dish, adding a bit of protein and fiber.
Bowls of spinach, cream, parmesan, garlic, asparagus, seasonings, broth, and orzo arranged on a green tiled surface, each ingredient labeled.

Key ingredients

Jump down to the recipe card for exact measurements.

  • Orzo: We tested no-boil methods extensively, and orzo works best because its small shape absorbs liquid evenly in the oven.
  • Asparagus: Adds freshness and texture without releasing too much water during baking. Don’t chop the asparagus too small that it overcooks. Overcooked asparagus will end up mushy and stringy.
  • Lemon Pepper Seasoning: Provides acidity and brightness without needing extra steps or fresh lemon prep. You can make homemade lemon pepper seasoning or use store-bought.
  • Heavy Cream: The higher fat content withstands baking temperatures without curdling. Regular milk or oat milk won’t work, but vegan heavy cream and coconut milk do.
  • Parmesan Cheese: Adds savory depth and helps the sauce thicken naturally as it cools.
  • Spinach: Stirred in at the end so it wilts gently without overcooking.
  • Chickpeas (optional): To add a little protein and fiber, toss in a drained can of chickpeas at the same time as the orzo.

If your orzo gets mushy

This usually means the orzo is overcooked, which is probably because of the quality of the orzo. High-quality orzo needs an additional 10 minutes because the pasta is less processed. If it’s mushy, the orzo is likely lower quality and has been overcooked. It’ll still taste good, but next time just reduce the cooking time!

A bowl of orzo pasta mixed with asparagus, spinach, and grated cheese, with a fork resting in the dish on a green tile surface next to a blue textured napkin.
Need some more protein? Top it with lemon pepper tofu!

What vegetables go well?

A lot of veggies work well in orzo with lemon pepper seasoning! Here are some others we’ve tried and loved from time to time:

  • Mushrooms
  • Basil (instead of spinach or mixed with)
  • Cherry tomatoes
  • Broccoli
  • Zucchini

Love easy dinners like this? Try my dump-and-bake tortellini or vegetarian meatball casserole next!

Baked orzo pasta with asparagus, spinach, and grated cheese in a white ceramic baking dish on a green tiled surface.
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Lemon Pepper Orzo Casserole (Dump & Bake Dinner)

4.80 from 49 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 servings
This dump-and-bake lemon pepper orzo is creamy, bright, and ready in one dish, cooking the orzo and asparagus right in the sauce for an easy vegetarian dinner.

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
  • 4 cloves garlic, minced
  • 2 tsp lemon pepper seasoning
  • ½ tsp each salt, mustard powder
  • ¼ tsp ground black pepper
  • ½ cup grated parmesan cheese, 40 g
  • 2 handfuls fresh spinach, roughly chopped
  • 1 15-oz can chickpeas, optional
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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, 4 cloves garlic (minced), 2 tsp lemon pepper seasoning, ½ tsp each salt, mustard powder, and ¼ tsp ground black pepper.
    Optionally stir in 1 15-oz can chickpeas (drained).
    A white baking dish filled with uncooked orzo, asparagus, broth, minced garlic, salt, pepper, and seasonings sits on a green tiled surface—perfect for an easy Dump and Bake Orzo Recipe.
  • Bake: Stir to combine then cover tightly with aluminum foil. Bake for 30 to 40 minutes*, or until orzo is al dente (mostly tender but still has a little firmness in the middle).
    A white baking dish filled with orzo pasta and asparagus sits on a green tiled surface, with a wooden spoon resting inside and a piece of foil partially visible nearby.
  • Stir Ins: Stir in ½ cup grated parmesan cheese and 2 handfuls fresh spinach. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
    White baking dish with cooked pasta and fresh spinach leaves on top, partially mixed with a wooden spoon, on a green tiled surface.
  • Serve warm with crusty bread on the side!
    A bowl of orzo pasta with asparagus, spinach, and grated cheese, served with a slice of bread on a green tiled surface.

Notes

*Orzo cooking times differ by the quality of the orzo. For a high-quality Italian orzo, cook closer to 40 minutes during the first bake. Cheaper orzo cooks faster, about 30 minutes.
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.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 57g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 640mg | Potassium: 340mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1200IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

This easy dump-and-bake dinner is great for weeknights but can also be prepped ahead for a dinner party. If you’re doing that, consider one of these side dishes to pair with it:

more dump & bake meals

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4.80 from 49 votes

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127 Comments

  1. Emily says:

    5 stars
    This was a good recipe. I did make some adjustment based on what I had on hand, and there are a few things I will do in the future:
    I used ~1.5 cups of shredded rotisserie chicken rather than chickpeas (added at the same time as the spinach).
    I didn’t have lemon pepper seasoning, so I subbed that with 1 Tbs lemon juice, heaping 0.5 tsp lemon zest, and 0.5 tsp black pepper (or to taste).
    I would likely double the amount of asparagus and spinach next time (and add a bit more liquid to aid)!
    Thank you!

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making it and sharing Emily!

  2. Miranda says:

    I used frozen asparagus and it was still very wet after 40 minutes – was my fatal error frozen instead of fresh??

    Reply
    1. Sarah Bond says:

      Possibly! Next time, I would thaw the asparagus completely and then drain any excess liquid before adding it in.

  3. Linnzi says:

    5 stars
    Love this recipe! It was so easy and very delicious. I added the chickpeas.

    Reply
    1. The Live Eat Learn Team says:

      Happy you enjoyed it Linnzi, thanks for cooking with us!