This post contains affiliate links.
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!
save this recipe!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
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.
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!
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.
Marry Me Orzo (Vegetarian Dump & Bake!)
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
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.
- 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, 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.
- Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!
Notes
Nutrition
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 was delicious! I did not have sun dried tomatoes, so I used a diced bell pepper. I decided to mix the cream and spices in with the broth before pouring it over the orzo, broccoli and peppers. This meant that I didn’t need to stir everything together. I just pressed everything down with a spatula so that the vegetables got soaked nicely in the sauce. I didn’t have fresh basil, so I used about 1/2 Tbsp of dried basil and sprinkled it on after pouring the broth overtop. Then I pressed it down again with the spatula to mix the basil nicely into the sauce. My family loved this! It was quick and easy also.
So lovely to hear that you and your family enjoyed the recipe, thanks for sharing Kristen!
if you want to make it ahead of time do you fully cook it then bake it? thanks!
Love this recipe! It has become a staple in our weekly dinner rotation because it is SO delicious and easy to assemble!
So glad it hit the spot, thanks for sharing Rivka!
Could you substitute Greek yogurt for the cream?
Greek yogurt can be a bit tricky in baked dishes since it can split at high heat. If you want to try it, I’d stir it in after the first bake rather than dumping it in at the start. A vegan heavy cream or coconut cream would be a more reliable 1:1 swap if you’re looking to lighten it up!
My family didn’t like this. All of the flavors do not work well together. I used gf orzo because I have celiac and it worked out okay. Note: this makes a ton! Since we didn’t love this I won’t be making this again but thanks for posting it.
Appreciate your feedback, thanks for trying it anyway!
We made this last week, just as listed in the recipe, and it was great. Loved the flavor, we barely had any for leftovers. I added vegetable broth to reheat and it was perfect. I wonder if I could add tofu cubes or some other protein to up the protein? Can’t wait to try the next dump and bake this week!
I’m so thrilled to hear it was a hit! Yes, tofu cubes would be great here, or you could add a can of white beans!
This is a great recipe. I made it with half and half instead of cream- used Asiago with rosemary cheese instead of parm and arugula instead of spinach ( simply because I don’t like spinach!) and at the end I added one can of rinsed and drained white beans! It was awesome! Super simple and great for meal prep! Thanks for a recipe!
Thanks for cooking with me Deanna, love hearing that you’ve used it for meal prep!
I halved this recipe and made it over two nights. It was delicious both times! She’s not kidding about the foil though—the first night I just used the lid, and while it was still good, it wasn’t as saucy, and the texture wasn’t as nice as when I used foil the second night.
This is definitely entering the rotation for dinners! (Reheats fine, but is noticeably better fresh.)
Delicious but needed a bit more seasoning. I added like another 1/2 cup of grated parm, probably double the salt, and a 1/4 tsp of msg to the whole thing. It was a fantastic base flabour and just needed a bit more for my liking. Will definitely make it again!
Thanks for making it Michael and sharing your feedback!
The orzo was hard and didn’t cook evenly. I had to add broth. It was bland and no one in my family ate it. We ended up tossing it.
I found this to be extremely peppery, but I also used unsweetened oat milk instead of heavy cream. So maybe it needs that extra fat to balance the pepper? I do appreciate trying new recipes. Thanks for sharing.