This orzo dump & bake casserole features sun-dried tomatoes alongside a few other simple but flavorful pantry staples. Ready with just 10 minutes of active time and minimal chopping!
As fall fast approaches, I'm excited to get back to sharing more vegetarian dump & bake recipes like this sun-dried tomato baked orzo.
This is one of my most flavorful bakes yet, thanks to the simple but delicious combination of salty feta, sherry cooking wine, and umami sun-dried tomatoes.
Like all good dump-and-bake recipes, this recipe requires minimal chopping and the orzo cooks completely in the oven. Yes, you add the dry orzo to the baking dish and it comes out perfectly al dente!
Recipe highlights
- Flavors: Salty, umami, and herby.
- Cook time: This recipe requires roughly 5 to 10 minutes of active time and 50 minutes of cooking time.
- Fix it and forget it: Throw the orzo, sun-dried tomatoes, and other pantry staples into an 8x8-inch baking dish, cover with foil, and bake until al dente.
- Great for: Quick weeknight dinners, busy cooks, and anyone who loves a flavorful pasta dish.
Ingredients
- Orzo: This small pasta shape is like a cross between rice and pasta.
- Sun-dried tomatoes: One cup or roughly 2 ounces of sun-dried tomatoes. I recommend oil-packed tomatoes, but dry-packed also works.
- Chickpeas: My go-to plant-based protein for casseroles. Any type of cooked bean works here.
- Dry oregano and basil add herby flavor. I also like adding fresh basil as a garnish if I already have some on hand.
- Shallot and garlic are the only ingredients that require chopping. For a completely chop-free recipe, add ½ teaspoon each of onion powder and garlic powder instead.
- Sherry cooking wine: If you don't already have this on hand, do yourself a favor and pick it up. Just a small amount imparts a world of flavor, similar to adding white wine to a dish. Use in recipes like mushroom spinach pasta, mushroom wild rice soup, or stewed great northern beans.
FAQ
I recommend sticking to a small pasta shape if making substitutions, as different types of pasta have different cooking times and may require additional liquid. If you're looking for a dump & bake recipe that uses a different shape of pasta, check out my vegan pasta bake.
Yes, this recipe works with oil-packed and dry-packed sun-dried tomatoes. I do think the extra oil from oil-packed tomatoes only improves the recipe, though.
No, rice does not work as a direct swap in this recipe.
Storage notes
- Storage: Best within 3-4 days. Store leftovers refrigerated in an airtight container.
- Freezing: I have not tried freezing pasta-based casseroles but imagine it would work well. Let cool completely before freezing in a freezer-safe container. Let thaw overnight in the fridge before reheating.
- Reheating: Reheat individual servings in the microwave. To reheat the entire pasta dish, cover with foil and bake at 325F until warmed through, about 15-20 minutes.
More ways to use orzo
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Recipe
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Orzo Bake with Sun-Dried Tomatoes
Equipment
- 8x8-inch baking dish or similarly sized
Ingredients
- 3 cups water or vegetable broth
- 1 ½ cups dry orzo
- 15 ounce can chickpeas drained and rinsed
- 1 cup chopped sun-dried tomatoes packed in oil see note #1
- 1 meduim shallot diced
- 3 cloves garlic minced
- ¼ cup sliced almonds
- 1 tablespoon butter
- ½ teaspoon dry oregano
- ½ teaspoon dry basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups spinach
- 2 tablespoons sherry cooking wine
- 4 ounces feta crumbled
- fresh basil, for garnishing optional
Instructions
- Preheat the oven to 375F. Bring the water to a rapid simmer on the stovetop or in a kettle.
- Meanwhile, to an 8x8-inch or similarly sized casserole dish add the uncooked orzo, drained chickpeas, sun-dried tomatoes, diced shallot, minced garlic, sliced almonds, butter, oregano, basil, salt, and pepper. Stir to combine.
- Carefully stir the simmering water into the baking dish. Stir to combine.
- Cover tightly with foil, an oven-safe lid, or an upside down sheet pan. Bake at 375F for 40 minutes, or until the orzo is al dente.
- Remove from the oven and stir in the spinach and sherry cooking wine. Top with the feta. Return to the oven, uncovered, to melt the feta for 5-10 minutes.
- Remove from the oven and enjoy! Garnish with fresh basil, if desired.
Notes
- Sun-dried tomatoes: You can buy whole tomatoes or sliced, just make sure to thinly slice or chop them before adding to the recipe. Dry-packed sun-dried tomatoes also work, but I do recommend drizzling them with a bit of oil before adding to the recipe.
- Don't test the orzo until at least the 35 minute mark, as the buildup of steam under the lid is what cooks the orzo. Removing the lid (and thus the steam) makes the dish take longer to cook.
- Storage: Best within 3-4 days. Store leftovers refrigerated in an airtight container.
- Freezing: I have not tried freezing pasta-based casseroles but imagine it would work well. Let cool completely before freezing in a freezer-safe container. Let thaw overnight in the fridge before reheating.
- Reheating: Reheat individual servings in the microwave. To reheat the entire pasta dish, cover with foil and bake at 325F until warmed through, about 15-20 minutes.
Ali says
Delicious! Another great dump and bake recipe, thanks Cassidy!
The sliced almonds were a nice touch. I’ve done versions of this recipe with Boursin cheese but also quite liked the feta instead.
I added a little bit of the Italian Bamba Pepper sauce from Trader Joe’s for a bit of zest and a tiny kick. Highly recommend!
Cassidy Reeser says
Ooh that TJs sauce is new to me, I'll have to check it out! And love the sound of Boursin cheese. Thanks for the review!
shery says
I made this tonight with grilled chicken. It's a keeper!!! I will absolutely make it again.