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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!)

4.71 from 104 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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.

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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4.71 from 104 votes

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260 Comments

  1. Kerri Guthrie says:

    5 stars
    Made it last week and it was absolutely delicious making it again tonight thank you for sharing your recipe

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the sweet review, happy cooking Kerri!

  2. Roz Purcell says:

    5 stars
    This was a great recipe. So easy and tasty. I didn’t have any basil leaves, but it was still very tasty without them. Next time will try with basil too. LOVE your recipes.

    Reply
    1. The Live Eat Learn Team says:

      Really happy to hear you love the recipes, Roz! You’ve made my day!

  3. Amy says:

    5 stars
    I don’t comment on recipes frequently, but this deserved a review! This was so easy to put together and my whole family LOVED it. Definitely going into the rotation!

    Reply
    1. The Live Eat Learn Team says:

      Thanks so much for sharing this lovely comment, Amy. Happy to hear your family loved the recipe!

  4. Kaitlyn says:

    2 stars
    I used this recipe and my orzo is mushy and I think the casserole has too much “cream” flavor to it. I’m so disappointed 🙁

    Reply
  5. Karli says:

    5 stars
    Thank you for sharing this recipe! I’ve made this multiple times, i love it! Tonight I made it in my pressure cooker instead, 3 mins on high and it actually came out better than other times I’ve made it!

    Reply
    1. The Live Eat Learn Team says:

      You just made my day Karli, enjoy!

  6. Sherry says:

    4 stars
    It was very dry but the flavor was nice. I added a little more liquid after the first bake but needed more. I used cashew cream so maybe that made it drier? Idk

    Reply
  7. Natasha says:

    5 stars
    Instead of broccoli, I did mushrooms! I put them in the pan alone and let them cook about 10 minutes to shrink before adding the rest of the ingredients (I did maybe ~1/4 cup less vegetable broth to account from the liquid from the mushrooms). I then continued as directed then at the end instead of basil I used basil pesto! It came out incredibly, we all loved it. So yummy, thank you!

    Reply
  8. Natasha says:

    5 stars
    Instead of broccoli, I used mushrooms! I let them cook alone in the bottom of the pan for about 10 minutes so they shrunk enough to make space for the other ingredients. I then added the rest of the ingredients (minus ~1/4 cup vegetable broth to account for the extra liquid that came from the mushrooms) and cooked as directed. Then at the end instead of just basil I used basil pesto! It came out incredibly, we all loved it (even my dad who doesn’t like vegetables). So delicious, thank you!

    Reply
  9. Katherine says:

    5 stars
    Wow this was so good and so easy to make! Will definitely be making this again soon 🙂

    Reply
  10. Amber says:

    I need to sub frozen broccoli and spinach- any change in directions?

    Reply
    1. Sarah Bond says:

      Yes, you can use frozen, but I would just add a few minutes to the cook time!