Lemon Pepper Orzo (Dump & Bake)

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!

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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

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.

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!

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!

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Lemon Pepper Orzo Casserole (Dump & Bake Dinner)

4.80 from 49 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Total: 50 minutes 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 

1x2x3x

• ▢ 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).
  
• 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).
  
• 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.
  
• Serve warm with crusty bread on the side!
  

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:

• Crunchy Roasted Broccoli Caesar Salad: With a bit more fiber and oomph, this salad is a great complement to lemony orzo.
• Vegan Panna Cotta: Finish your meal with another super simple make-ahead recipe, panna cotta, for dessert!

more dump & bake meals

Marry Me Orzo (Vegetarian Dump & Bake!)

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Boursin Gnocchi Casserole (Dump & Bake)

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Chickpea Ranch Casserole (Dump & Bake)

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