Name: Marry Me Orzo (Dump & Bake!)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

Marry Me Orzo (Dump & Bake!)

By Sarah Bond, BS Nutrition, MS Sensory Science, Published Dec 04, 2025

4.74 from 72 ratings

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50 minutes

Serves 6 servings

184 Comments

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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 dinner 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

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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.

4.74 from 72 votes