Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (285 g) dry orzo pasta
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 tsp smoked paprika (optional but recommended)
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 1/2 cups (600 ml) vegetable or chicken broth
- 1 tsp sugar or honey (to balance acidity)
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (about 6 oz / 170 g) jarred roasted red peppers, sliced
- 1/2 cup pitted Kalamata olives, halved (optional)
- 4 oz (115 g) feta cheese, crumbled
- Salt and freshly ground black pepper
- Small handful fresh parsley, chopped (for garnish)
- Lemon wedges, for serving (optional)
Do This
- 1) Heat oven to 400°F (200°C). Lightly oil a 9×13-inch (23×33 cm) baking dish.
- 2) In a saucepan, sauté onion in 1 tbsp olive oil over medium heat until soft, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and smoked paprika; cook 1 minute.
- 3) Stir in crushed tomatoes, broth, sugar or honey, 1 tsp salt, and 1/2 tsp black pepper. Simmer 3 to 5 minutes.
- 4) In the baking dish, combine dry orzo, chickpeas, roasted peppers, and olives. Pour hot tomato mixture over and stir well, making sure all orzo is submerged.
- 5) Cover tightly with foil and bake 25 minutes. Remove from oven, carefully uncover, stir, and check orzo. Add 1/4–1/2 cup hot water or broth if it looks dry.
- 6) Sprinkle with feta and drizzle with remaining 2 tbsp olive oil. Bake uncovered 10 to 12 minutes, until saucy, bubbling, and orzo is tender. Rest 5 minutes, garnish with parsley, and serve with lemon wedges.
Why You’ll Love This Recipe
- Everything bakes in one dish: minimal cleanup, maximal flavor.
- Orzo cooks directly in a garlicky tomato sauce for a rich, almost risotto-like texture.
- Pantry-friendly ingredients like chickpeas, canned tomatoes, and jarred roasted peppers make this easy any night of the week.
- Mediterranean flavors—oregano, olives, roasted peppers, and feta—keep every bite bright and satisfying.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, small bunch fresh parsley, 1 lemon (optional)
- Dairy: Feta cheese (about 4 oz / 115 g), Parmesan cheese (optional, for extra richness)
- Pantry: Orzo pasta, extra-virgin olive oil, canned crushed tomatoes (28 oz / 800 g), canned chickpeas, jarred roasted red peppers, Kalamata olives (optional), vegetable or chicken broth, dried oregano, red pepper flakes (optional), smoked paprika (optional), sugar or honey, salt, black pepper
Full Ingredients
For the Mediterranean Tomato–Orzo Bake
- 1 1/2 cups (285 g) dry orzo pasta
- 2 tbsp extra-virgin olive oil (plus more for greasing the baking dish)
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for gentle heat)
- 1 tsp smoked paprika (optional, adds subtle depth and color)
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 1/2 cups (600 ml) vegetable broth or chicken broth, preferably low-sodium
- 1 tsp sugar or honey (to balance tomato acidity)
- 1 to 1 1/4 tsp fine sea salt or kosher salt, to taste (start with 1 tsp if using salted broth)
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (about 6 oz / 170 g) roasted red peppers from a jar, drained and sliced into strips
- 1/2 cup pitted Kalamata olives, halved (optional but very flavorful)
- 2 tbsp chopped fresh parsley (plus more for serving)
For Topping and Serving
- 2 tbsp extra-virgin olive oil (for drizzling before the final bake)
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp finely grated Parmesan cheese (optional, for extra savory flavor)
- 1/2 tsp dried oregano or 1 tsp fresh oregano leaves (for sprinkling on top)
- Extra chopped fresh parsley, for garnish
- Lemon wedges, for squeezing over servings (optional but recommended)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your baking dish
Preheat your oven to 400°F (200°C) with a rack in the middle position. Lightly grease a 9×13-inch (23×33 cm) baking dish with a little olive oil to prevent sticking. Set the dish aside.
Measure out all your ingredients—this recipe comes together quickly once you start cooking the sauce, so it helps to have the onion chopped, garlic minced, roasted peppers sliced, and feta crumbled before you turn on the stove.
Step 2: Sauté the onion and garlic
In a medium saucepan or large deep skillet, heat 2 tbsp olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 to 7 minutes.
Add the minced garlic, dried oregano, red pepper flakes (if using), and smoked paprika. Cook, stirring constantly, for about 30 to 60 seconds, just until the garlic is fragrant. Avoid browning the garlic, as it can turn bitter.
Step 3: Build the tomato broth
Pour in the crushed tomatoes and broth, then add the sugar or honey, 1 tsp salt (if your broth is low-sodium), and 1/2 tsp black pepper. Stir well to combine and bring the mixture to a gentle simmer over medium heat.
Let it simmer for 3 to 5 minutes. You are not reducing it much here—just warming everything through and letting the flavors start to meld. Taste and adjust the seasoning now; the liquid should taste slightly more seasoned than you want the final dish, because it will flavor the orzo as it cooks. Add a bit more salt or pepper if needed.
Step 4: Assemble the baking dish with orzo, chickpeas, and peppers
While the tomato broth simmers, spread the dry orzo evenly across the bottom of the prepared baking dish. Scatter the chickpeas, sliced roasted red peppers, and Kalamata olives (if using) over the orzo. Sprinkle on the 2 tbsp chopped fresh parsley.
Carefully pour the hot tomato broth over everything in the baking dish. Use a spatula or spoon to gently stir and level the mixture, making sure that all the orzo is submerged in liquid. Press any stray pasta pieces under the surface so they cook evenly and do not dry out.
Step 5: Bake covered until the orzo is almost tender
Cover the baking dish tightly with aluminum foil, crimping the edges to seal in the steam. Transfer to the preheated oven and bake for 25 minutes.
After 25 minutes, carefully remove the dish from the oven and take off the foil (watch out for steam). Stir the mixture well, scraping up any orzo that may have settled on the bottom. Check a few grains of orzo; they should be mostly cooked but still a bit firm in the center.
If the mixture looks too dry or the orzo is not yet close to tender, add 1/4 to 1/2 cup hot water or broth and stir again. The dish should look saucy at this stage; it will thicken further as it finishes baking and then rests.
Step 6: Add feta and finish baking uncovered
Sprinkle the top evenly with the crumbled feta and, if using, the grated Parmesan. Drizzle with the remaining 2 tbsp olive oil and sprinkle with the dried or fresh oregano.
Return the dish to the oven, uncovered, and bake for an additional 10 to 12 minutes, or until the sauce is thickened and bubbling around the edges, the orzo is tender, and the feta is slightly golden in spots.
If the orzo is still slightly firm after this time, you can add a splash of hot water, gently stir around the edges, and bake for another 3 to 5 minutes. Avoid overbaking, as the orzo will continue to absorb liquid as it cools.
Step 7: Rest, garnish, and serve
Remove the baking dish from the oven and let it rest, uncovered, for 5 to 10 minutes. This resting time allows the sauce to settle into a creamy, spoonable consistency rather than running all over the plate.
Just before serving, sprinkle over some extra chopped parsley and a few grinds of black pepper. Serve the bake hot, straight from the dish, with lemon wedges on the side for squeezing over each portion. The bright hit of lemon really lifts the Mediterranean flavors and balances the richness of the feta and olive oil.
Pro Tips
- Check the pasta, not just the clock. Ovens vary, so use the texture of the orzo as your guide. It should be just tender when you take it out; it will soften a bit more as it rests.
- Keep the orzo submerged. When assembling and after the first bake, make sure all orzo is under the liquid. Any exposed pasta may bake up dry or chewy.
- Adjust the liquid if needed. If your crushed tomatoes are very thick, you may need an extra splash of broth or water to keep the dish saucy. It should look slightly looser than you want when you first take it out.
- Use good feta. A block of feta in brine has better flavor and texture than pre-crumbled. Crumble it yourself right before topping the bake.
- Make it a full meal. Serve with a simple green salad or some quickly sautéed greens to round out the plate.
Variations
- Spinach and herb version: Stir in 2 cups (about 60 g) fresh baby spinach and an extra handful of chopped fresh herbs (parsley, basil, or mint) right after the covered bake step, then proceed with the feta and final bake.
- Dairy-free / vegan: Omit the feta and Parmesan. Add a handful of toasted pine nuts or chopped roasted almonds after baking for richness and crunch, and finish with an extra drizzle of olive oil and a bit more lemon juice.
- Spiced sausage twist: Brown 8 oz (225 g) crumbled Italian or spicy chicken sausage with the onion in Step 2. Reduce the added salt slightly to account for the seasoning in the sausage.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover and refrigerate for up to 4 days. The orzo will continue to absorb sauce as it sits, so it will be thicker the next day.
To reheat, add a splash of water or broth to loosen, cover, and warm in a 350°F (175°C) oven for about 15 to 20 minutes, or microwave individual portions until hot, stirring once or twice and adding a bit of liquid as needed. You can crumble on a little fresh feta before serving to brighten up leftovers.
For make-ahead prep, you can assemble the dish up through the end of Step 4 (with the tomato broth poured over the orzo and chickpeas), then cool, cover tightly, and refrigerate for up to 12 hours. Before baking, let it sit at room temperature for about 20 minutes, then bake as directed, adding 5 to 10 extra minutes if needed since it will be starting from cold.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 500 calories, 18 g protein, 18 g fat, 63 g carbohydrates, 8 g fiber, and 900 mg sodium. These numbers will vary depending on the exact brands of broth, feta, and olives you use, and whether you include optional ingredients like Parmesan and olives.
