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!
Hello! Any thoughts on me storing the prepped dump ingredients in the baking dish covered in the refrigerator for 1-2 days before baking?
I probably wouldn’t store the orzo in the liquid because it may impact the texture and get a bit mushy. But you could assemble everything else and then just add in the orzo right before cooking!
Can this be frozen?
Hi, Roberta! I haven’t tried freezing this one, so I really can’t say for sure, but I think freezing may impact the texture of the orzo a bit.
Ratios were way off and I weighed my ingredients. Orzo came out a bit dry. Next time I’ll add more broth and cream. Tasted delicious still once I topped it off with some extra broth.
Sorry to hear it didn’t come out perfectly, Layla! Orzo brands can vary pretty greatly. Our team tested this with DeLallo brand orzo. Would you mind letting me know what kind of orzo you used so we can troubleshoot?
I used the Rice Select brand! I baked it for 35 minutes but I believe what happened is; I come from an area with high quality dairy and my heavy cream was more of a yogurt consistency. I ended up adding 1/3 cup of broth and it was amazing. Having it again for dinner tonight
Got the recipe from instagram. It was perfect to pair with our crusted salmon. Red pepper flakes offer a nice little kick.
I’m so thrilled to hear that you loved the recipe, Melanie! Happy eating!
Do you think this would work with gnocchi?
Hi Dana! I haven’t tested this recipe with gnocchi, but I think the cook times and liquid ratios would be a lot different. I would love to hear how it goes if you try it out!
Great recipe! We opted to replace the heavy cream with silk non-dairy heavy cream and didn’t have any issues. It definitely has a building heat as you eat. Delicious!
Thanks so much for letting us know how it went with the non-dairy cream! That’s so helpful for other readers to know. Happy eating!
This was excellent. I did have to make a few changes based on what I had (didn’t have sun dried tomatoes and used a handful of fresh cherry tomatoes and some roasted red pepper) but I look forward to making it again with the sun dried tomatoes. My two toddlers asked for seconds! I’m adding it to the rotation.
I’m so thrilled to hear it was a hit with the whole family! And it sounds delicious with the cherry tomatoes and roasted red pepper 🙂 Happy eating!
I made this tonight and cut the recipe in half. It’s delicious! As promised, it was quick and easy to make. I don’t use orzo very much, but I will definitely make this again. Thank you!
I’m so thrilled to hear it was a hit, Sandy! Happy eating!!
For me, this was pretty good, but as someone else mentioned, a little off on proportions for liquids. The orzo cooked fine but the dish was just a little dry once the orzo absorbed what it needed to. I have the leftovers saved in the fridge and am adding a touch more broth and cream as I reheat it and that seems to be doing the trick just fine!
Thanks for the feedback Sam, appreciate you trying the recipe!
I followed the recipe to a T and it came out severely lacking in flavor. I’m wondering if the brand of broth/cheese/etc had something to do with it. Mine definitely needed an extra cup or two of broth also, my orzo was Barilla I believe. Definitely needed salt or saltier cheese. Something!