Marry Me Orzo (Dump & Bake!)

A baked dish filled with creamy marry me orzo pasta, spinach, broccoli, and sundried tomatoes on a red tile counter.

4.75 from 74 ratings

Marry Me Orzo (Dump & Bake!)

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Dishes, Pastas

Cuisine: American, Italian, Mediterranean

Diet: Vegetarian

Keyword: dump and bake dinner, dump and bake meals, marry me orzo, orzo casserole, vegetarian pasta

Servings: servings

Author: Sarah Bond

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 (9x13 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!

Video

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