Go Back

Easy Greek Pasta Bake – A Simple Delight

A comforting and flavorful Greek-inspired pasta bake made with orzo, tomatoes, olives, feta cheese, and aromatic herbs. Perfect for a quick weeknight dinner that tastes like it simmered all day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cup orzo pasta
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1.5 cup vegetable broth
  • 0.5 cup kalamata olives pitted and halved
  • 0.5 cup sun-dried tomatoes chopped
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 cup crumbled feta cheese divided
  • 0.25 cup fresh parsley chopped, for garnish

Method
 

Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add the orzo to the skillet and stir to coat with oil for about 2 minutes to lightly toast.
  4. Stir in the diced tomatoes (with juice), vegetable broth, kalamata olives, sun-dried tomatoes, oregano, and thyme. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Remove from heat and stir in half of the feta cheese. Transfer the mixture to a greased 9x13-inch baking dish if not using an oven-safe skillet.
  6. Bake uncovered for 15–20 minutes, or until the orzo is tender and most of the liquid is absorbed.
  7. Remove from oven and let rest for 5 minutes. Top with remaining feta and fresh parsley before serving.

Notes

For a vegetarian version, ensure the broth is vegetable-based. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to refresh.