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Ready in one pan, this dump-and-bake Marry Me Orzo is an incredibly easy weeknight pasta casserole. It’s made with simple ingredients and can easily be made dairy-free, so everyone can enjoy!

A bowl of orzo pasta with greens and sundried tomatoes, topped with grated cheese, served with a slice of focaccia bread; a baking dish and extra bread are nearby.
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During busy seasons of life, one-pot meals are my go-to. And while I have many favorites in my collection of easy vegetarian dinners, we all know my love for Tuscan sauce runs deep (particularly in my viral Marry Me Chickpeas and Tuscan tortellini casserole).

This is a dump-and-bake version that is quite possibly the easiest version yet!

Add it to the dinner rotation

  • One pan: Not only does this bake in one pan, but you can dump everything in and stir it in the same pan it’s baked in. No sautéing beforehand!
  • Customize it: You can make it dairy-free with vegan cream and plant-based Parmesan.
  • Filling and fiber-packed: This is a hearty side dish that’s filled with fiber from both broccoli and spinach.

Reader rating

★★★★★

“Absolutely incredible and so easy to make! Will definitely be adding this to the regular dinner rotation.” —A

Add your review

Baked orzo pasta mixed with spinach, sun-dried tomatoes, and pesto sauce in a rectangular casserole dish with a metal serving spoon.
As a food scientist who lives for easy vegetarian dinners, I tested different brands of orzo, dairy levels, and bake lengths so this comes out reliably creamy instead of gummy!

Key Ingredients

Most of these ingredients for this dump and bake pasta dinner are probably already in your pantry and fridge. Jump down to the recipe card for exact measurements.

  • Orzo: Orzo cook times vary by the quality of the orzo. High-quality orzo bakes takes long (see notes!).
  • Veggies: Spinach almost melts into the dish, and I also like to add broccoli for more fiber.
  • Vegetable Broth: This adds so much more flavor than just cooking the orzo in water. You can make veggie broth yourself or use store-bought.
  • Tuscan Flavors: Sun-dried tomatoes (packed in oil or just dry) and fresh basil do the trick.
  • Cream & Cheese: Heavy cream and parmesan bring those cozy vibes (feel free to use the dairy-free alternatives). Cooking the pasta in the sauce takes advantage of those starches from the pasta for a super creamy orzo casserole without much actual cream.

why cooking times vary

High-quality orzo is typically made with better flour, longer kneading time, and more drying time. All of these make the pasta a bit stronger (for lack of a better word), and thus it takes longer to cook than cheap, low-quality orzo.

Overhead view of labeled ingredients on a red surface: broth, orzo, sun-dried tomatoes, Parmesan, cream, broccoli, spinach, basil, garlic, and spices.

stove top orzo Option

I love the dump and bake method because it keeps it so hands-off. If you have kids, you can pop it in the oven and then be on your way until the timer goes off (it’s the best family-friendly orzo casserole). But you can also make this in a pot on the stovetop. You can saute the garlic and spices, add the broccoli, broth, and orzo, cover, and cook. Then add the rest of the ingredients!

A plate of orzo pasta with spinach, sun-dried tomatoes, grated cheese, fresh basil, and a slice of toasted bread.
Baked orzo pasta dish with spinach, sun-dried tomatoes, broccoli, and melted cheese, partially served with a metal spoon in a casserole dish.

Love this easy dump dinner? Try my Chickpea Ranch Casserole or Thai Noodle Casserole next!

Or for another option with orzo, you’ll love this Lemon Pepper Orzo Casserole or Veggie Meatball Casserole.

A baked dish filled with creamy marry me orzo pasta, spinach, broccoli, and sundried tomatoes on a red tile counter.
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Marry Me Orzo (Vegetarian Dump & Bake!)

4.75 from 75 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 servings
This is one of my go-to “I need dinner to cook itself” recipes. It’s the kind of cozy, creamy vegetarian bake that tastes far more impressive than the effort it takes. I hope it earns a permanent spot in your weeknight rotation.

Ingredients 

  • 1 lb orzo*, 453 g
  • 3 cups broccoli florets, cut into bite-sized pieces, 270 g
  • 3 cups vegetable broth, 700 mL
  • 1 cup heavy cream, 236 mL
  • ½ cup sun-dried tomatoes, packed in oil, roughly chopped, 30 g
  • 4 cloves garlic, minced
  • ½ tsp each salt, crushed red pepper flakes, oregano
  • ¼ tsp each ground black pepper, smoked paprika
  • ½ cup grated parmesan cheese, 40 g
  • 2 handfuls fresh spinach, roughly chopped
  • 2 Tbsp fresh chopped basil
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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*, 3 cups broccoli florets, 3 cups vegetable broth, 1 cup heavy cream, ½ cup sun-dried tomatoes (roughly chopped), 4 cloves garlic (minced), ½ tsp each salt, crushed red pepper flakes, oregano, and ¼ tsp each ground black pepper, smoked paprika.
    Casserole dish with broccoli florets and sun-dried tomatoes in a creamy sauce, with a wooden spoon resting inside.
  • 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).
    Baked casserole with pasta, broccoli florets, and a creamy sauce in a white dish, surrounded by bowls of chopped herbs, leafy greens, and grated cheese on a red tiled surface.
  • Stir Ins: Stir in ½ cup grated parmesan cheese, 2 handfuls fresh spinach, and 2 Tbsp fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
    A casserole dish filled with orzo pasta, spinach, broccoli, and sun-dried tomatoes, stirred with a wooden spoon, on a red surface.
  • Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!
    A plate of pasta with sun-dried tomatoes, spinach, grated cheese, and basil, served with a slice of bread on a red 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: 347kcal | Carbohydrates: 32g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 890mg | Potassium: 530mg | Fiber: 9g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 3.1mg

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!

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4.75 from 75 votes

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191 Comments

  1. Ahna Hoke says:

    This looks wonderful. Could I make this with quinoa instead of orzo? Will that change the amount of liquid needed?

    Reply
    1. Sarah Bond says:

      Hi Ahna! I haven’t tested this with quinoa so I really can’t say for sure. I would love to hear how it goes if you try it out!

    2. Isabel says:

      5 stars
      Such a good recipe! So easy and yummy

    3. Sarah Bond says:

      So thrilled to hear that you loved it, Isabel. Happy eating!!

  2. AlisonB says:

    I can’t see where the asterisk next to orzo is explained. What am I missing lol!

    Reply
    1. Sarah Bond says:

      Oops thanks for pointing that out! Higher quality orzo tends to have a bit of a longer cooking time, whereas the cheaper brands will cook a bit quicker. It’s in the notes but I forgot to put the asterisk!

  3. Ryan says:

    Could I dump a drained can of chickpeas into this or would it mess up the liquid balance?

    Reply
    1. Sarah Bond says:

      As long as it’s drained I think it would work well! Would love to hear how it goes! 😀

  4. Lucy says:

    5 stars
    What can I substitute for the cream? I cannot have cream.

    Reply
    1. Sarah Bond says:

      Full fat coconut milk would work well! Otherwise a vegan creamer 🙂

  5. Caz says:

    Can we have the measurements in grams, please?

    Reply
    1. Sarah Bond says:

      Yes! Adding them now 🙂

  6. Maryanna says:

    Is this one pound of raw orzo? I’m assuming you add it raw and don’t boil beforehand right?

    Reply
    1. Sarah Bond says:

      Yes! The orzo goes in uncooked 🙂

  7. Emma says:

    Do you recommend fresh or frozen broccoli? If frozen is fine, I’m assuming we need to thaw first? Thanks!

    Reply
    1. Sarah Bond says:

      I used fresh but frozen would work just as well. Yes, I would thawing it first and then drain the excess moisture before stirring it in!

  8. A says:

    5 stars
    Absolutely incredible and so easy to make! Will definitely be adding this to the regular dinner rotation.

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear you loved it, A! happy eating!!

  9. Becca says:

    Hey! Just come across your website and love it! Could I make a request/suggestion? Parmesan isn’t vegetarian due to the use of animal rennet, could the cheese be changed in the recipe OR a note be added to say this dish isn’t vegetarian due to the use of parmesan? I’d hate someone to cook it for their veggie friend and it not be able to be eaten!

    Reply
    1. Sarah Bond says:

      Thanks so much for this note Becca! I always make sure to use a vegetarian Parmesan; you can often find it at Whole Foods. But you’re right, a note reminding people would be helpful. Happy eating!

  10. Suzie says:

    If I add chickpeas, at what point in the process is it best to do so?

    Reply
    1. Sarah Bond says:

      You could add them in at the same time as the broccoli! They’ll tenderize a little in the oven and absorb some of the flavor 🙂