Imagine tossing a handful of simple ingredients into a baking dish, popping it into the oven, and pulling out a steaming, delicious meal with no fuss. That’s what makes this Orzo Dump and Bake Vegetarian recipe such a winner! It’s loaded with orzo, tender veggies, a creamy tomato sauce, and Parmesan cheese. This dish is hearty enough to satisfy a hungry family, quick enough for a busy Tuesday night, and easy enough for someone who says they’re ‘not a great cook.’ Whether you’re a kitchen wizard or just a hungry person looking for dinner inspiration, get ready to impress yourself with this no-fuss recipe!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Orzo dump and bake vegetarian Recipe
Let’s face it: some nights, the idea of cooking feels like climbing Mount Everest. That’s exactly why recipes like this Orzo Dump and Bake Vegetarian dish exist. There’s no sautéing, no complicated steps—just simple ingredients that get mixed right in the baking dish, baked to perfection, and voila, dinner is served.What’s even better about this dish is that it checks so many boxes. It’s perfect for vegetarians but still filling, thanks to the orzo and cheese. Plus, it’s a total lifesaver when you’re low on time and energy. Whether you’re a busy parent juggling a million things, or someone nursing a constant ‘what’s for dinner?’ dilemma, this recipe will quickly find its way into your weeknight lineup.
Oh, and let’s talk about the flavors for a sec. Imagine tender orzo soaking up creamy tomato sauce with a light golden top of melted Parmesan. Toss in some veggies for a pop of freshness, and you’re looking at a dish that’s not only comforting but also kinda fancy, without actually needing to try hard. So grab your favorite baking dish, roll up your sleeves (or not, really), and give this recipe a shot. It’s a bit like pressing the ‘easy button’ for dinner.
Why You’ll Love This Recipe
- Requires no stovetop cooking—just toss everything in one pan
- Vegetarian-friendly and perfect for Meatless Mondays
- Quick and easy, ready in under an hour
- Uses pantry staples like orzo, tomato sauce, and veggies
- Great for meal prep—reheats beautifully!
- Customizable for various diets and flavors
Key Ingredients and Substitutions
- Orzo: Classic orzo gives that tender, creamy texture. If you’re out, you can use small pasta shapes, quinoa, or even rice.
- Vegetable broth: This provides flavor-boosting liquid. Swap for water with added bouillon if needed.
- Tomato sauce: Use your favorite store-bought or homemade sauce. Marinara works too!
- Parmesan cheese: Adds a salty, umami kick. Nutritional yeast or vegan Parmesan works if you’re dairy-free.
- Mixed veggies: Bell peppers, zucchini, and broccoli shine here, but use whatever you’ve got—frozen veggies work great too.
How to Make the Recipe (Step-by-Step)
- Grab a large baking dish—you’ll want it roomy enough for everything to bake evenly.
- Add your orzo and pour in the vegetable broth so the orzo has plenty of liquid to cook in.
- Stir in a generous amount of tomato sauce until the pasta is coated and it’s starting to look saucy (yum!).
- Toss in your chopped veggies of choice. Spread them out evenly for better cooking.
- Sprinkle Parmesan cheese all over. Don’t skimp—it’s the magic layer that makes the top all melty and golden.
- Pop the dish in the oven at 375°F and let it bake for 30-35 minutes. Give it a quick stir halfway for even cooking, then let it finish.
- Pull it out once the cheese is bubbling and slightly crispy. Let it cool for a few minutes, and enjoy!
Expert Tips for Success
Mix the liquids and orzo first for even cooking.
Cut your veggies small so they cook faster alongside the orzo.
Don’t skip stirring halfway—keeps the cheese and pasta evenly distributed.
If adding frozen vegetables, thaw them slightly, so they don’t cool down the dish midway.
Add fresh herbs like basil or parsley on top after baking for a pop of color and flavor.
Variations and Customizations
Love more protein? Stir in chickpeas or cooked lentils before baking. Going for a spicier kick? Sprinkle in crushed red pepper flakes or use a spicy tomato sauce. Want to make it gluten-free? Swap the orzo for gluten-free pasta or rice. You can even turn this into a bake-ahead meal by preparing everything earlier, refrigerating, and baking just before serving. The options are endless!
Nutritional Information
This Orzo Dump and Bake Vegetarian recipe is one-pan comfort food without a ton of guilt. Each portion is approximately 380-420 calories, depending on ingredient swaps. With orzo as the base, you’re getting a nice hit of carbs to keep you energized, plus fiber and nutrients from the mix of veggies. It also packs about 12-15g of protein (hooray, Parmesan!), balanced with fats to add that creamy, satisfying touch. Overall, this dish keeps you full without weighing you down.
Storage and Reheating Instructions
Got leftovers? Lucky you! Store any extras in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of water or broth to keep it moist and heat it in the microwave or oven. If freezing, portion out the leftovers in freezer-safe bags or containers. To reheat from frozen, let it thaw overnight before warming up.
Recipe Card of Orzo dump and bake vegetarian
Ingredients list
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 3 cups cherry tomatoes left whole
- 1 large zucchini diced
- 3 tablespoons tomato paste puree in the UK
- 3 cups water or half water half white wine
- 2½ cups uncooked orzo or gluten-free orzo
- 1 big handful fresh basil chopped or 2 teaspoons dried basil
- ¼ to ½ teaspoon chili flakes optional
- 2½ teaspoons sea salt if using table salt adjust as necessary
- 1 teaspoon freshly ground black pepper
- 1½ to 2 cups (180 - 240 grams) shredded vegan cheese that melts well
Step-by-Step Instructions
- Fire up your oven to a sizzling 450°F (230°C) to get started!
- Cozy up the olive oil, onion, garlic, cherry tomatoes, and zucchini in your baking dish and give them a light oil bath. Bake uncovered and let them sizzle for 15 minutes.
- After cooking, drop the temperature to 400°F (200°C).
- Stir in tomato paste, water, orzo, basil, chili flakes, salt, pepper, and any leafy greens. Stir everything well to make sure the orzo is lowered.
- Seal the dish snugly with a lid or foil and bake for another 15 minutes.
- Plaster a generous amount of vegan cheese on top, cover it again, and bake for a final 10 minutes. A few sprays of water will help the cheese to melt!
- Pull the lid off and broil until you see a bubbling and golden top! Serve immediately and enjoy!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this recipe vegan?
Totally! Swap the Parmesan for vegan cheese or nutritional yeast, and you’re set.
What other vegetables work in this dish?
Pretty much anything! Try mushrooms, spinach, kale, or even squash—whatever you’ve got on hand.
Can I make this ahead of time?
Absolutely. Assemble everything in the baking dish, cover, and refrigerate until you’re ready to bake.
How long does it take to cook?
It bakes for about 30-35 minutes in a 375°F oven.
Can I use whole wheat orzo?
Yes, but you may need to adjust the liquid slightly and check for doneness as whole wheat can take a little longer to cook.