Baked Feta Orzo with Roasted Tomatoes

• 8 ounces orzo
• 1 pint cherry tomatoes, halved
• 7 ounces feta cheese, crumbled
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh basil, chopped
• Optional: red pepper flakes for a kick

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo according to package instructions until al dente; drain.
3. 3 In a baking dish, combine cherry tomatoes, feta, olive oil, and garlic.
4. 4 Spread the cooked orzo over the tomato mixture.
5. 5 Season with oregano, salt, and pepper.
6. 6 Bake uncovered for 30-35 minutes, until bubbly and golden.
7. 7 Top with fresh basil before serving.

Equipment

• Baking dish
• Oven

Variations

• Add sautéed spinach for extra greens.
• Substitute orzo with another small pasta shape.

Substitutions

• Substitute feta with goat cheese for a different tang.

Pairings

• Grilled chicken
• A glass of crisp white wine

Nutrition

Tips

• For extra flavor, toast the orzo in a pan before boiling.
• Use high-quality feta for the best results.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with warm pita bread.

FAQ