This Best Baked Feta Orzo is a creamy, tangy, and irresistibly savory dish made by roasting feta and cherry tomatoes until perfectly soft, then mixing them with tender orzo pasta. It’s a one-dish wonder that packs a ton of flavor with minimal effort. Perfect as a vegetarian main or a flavorful side, this recipe delivers every time.
Why You’ll Love This Recipe
I love how simple this dish is to throw together—just toss the ingredients in a baking dish, pop it in the oven, and let it do the work. When I mix everything after baking, the feta melts into a creamy, tangy sauce that clings beautifully to the orzo. The roasted tomatoes burst with flavor and make the sauce extra juicy and rich. It’s comforting, fresh, and totally satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Orzo pasta
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Block of feta cheese
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Cherry tomatoes
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Olive oil
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Garlic cloves, minced
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Dried oregano
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Salt
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Black pepper
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Fresh basil or parsley for garnish
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Optional: red pepper flakes or lemon zest for brightness
Directions
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I preheat the oven to 400°F (200°C).
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In a baking dish, I place the block of feta cheese in the center and surround it with cherry tomatoes.
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I drizzle everything generously with olive oil, add the minced garlic, sprinkle with oregano, salt, and pepper.
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I bake it uncovered for about 30–35 minutes, until the tomatoes are blistered and the feta is golden on top.
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While it bakes, I cook the orzo in salted boiling water according to the package directions, then drain.
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When the feta and tomatoes are done, I mash them together in the baking dish to create a creamy sauce.
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I stir in the cooked orzo and mix until everything is well combined.
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I finish it off with chopped fresh herbs and, if I’m in the mood, a little lemon zest or red pepper flakes.
Servings and timing
This recipe serves about 4 people as a main dish or 6 as a side. It takes me around 10 minutes to prep and 30–35 minutes to bake, so it’s ready in under 45 minutes total.
Variations
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I stir in spinach or arugula at the end for a fresh, leafy boost.
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For more protein, I add grilled chicken or chickpeas.
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I switch feta for goat cheese or Boursin when I want a twist.
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For extra brightness, I squeeze in fresh lemon juice before serving.
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If I’m craving heat, I add a pinch of red pepper flakes or a drizzle of chili oil.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth and warm it on the stove or in the microwave, stirring until creamy again. It may thicken in the fridge, but loosens up easily when reheated.
FAQs
Can I use crumbled feta instead of a block?
I prefer the block for better texture and creaminess, but if I only have crumbled feta, I still use it—it just might not melt as smoothly.
Is this dish good cold?
Yes, I’ve eaten it chilled like a pasta salad and it’s delicious. I sometimes add fresh cucumbers or olives if I’m serving it cold.
Can I use another type of pasta?
Definitely. I’ve made this with penne, farfalle, and even couscous. I just make sure to adjust the cooking time accordingly.
How do I keep the orzo from sticking?
I stir it a few times while boiling and toss it with a bit of olive oil after draining if I’m not using it right away.
Is this recipe gluten-free?
Not by default, but I use gluten-free orzo or pasta to make it gluten-free. Everything else in the dish is naturally gluten-free.
Conclusion
This Best Baked Feta Orzo is one of my favorite no-fuss meals. It’s rich, creamy, and packed with bold Mediterranean flavors. Whether I’m making it for a quick dinner or serving it as a comforting side, it’s always a hit. Simple ingredients, big flavor, and easy cleanup—what more could I ask for?
