Sun-Dried Tomato Orzo Bake

This Sun-Dried Tomato Orzo Bake brings together tender orzo pasta with bursts of tangy sun-dried tomatoes, creamy cheese, and fragrant basil for a Mediterranean-inspired dinner that feels like a cozy hug at the end of a long day. It is the kind of recipe I reach for when craving both comfort food and the brightness of summer flavors, all in one bubbling casserole dish.

The first time I made this, it was a chilly night and I wanted something heartwarming but not heavy. It instantly became a family favorite, requested whenever we need a dose of nostalgia and comfort.

Ingredients

• Orzo pasta: gives this dish its irresistible tender chew. Look for bronze-cut if you want extra texture
• Sun-dried tomatoes packed in oil: lend tang and richness. Choose pliable ones with deep color for great flavor
• Yellow onion and garlic: create the base aroma and depth. Pick onions with tight skin and heavy for their size
• Cherry tomatoes: add bursts of freshness and juiciness. Go for vibrant, firm tomatoes
• Baby spinach: weaves subtle green into the bake. Use leaves with crisp stems and no yellowing
• Fresh basil: brightens the whole pan. Opt for fresh, unbruised leaves
• Mozzarella cheese: melts into silky strings. Whole milk mozzarella will be creamiest
• Parmesan cheese: delivers sharp savory punch. Look for real Parmigiano-Reggiano with a granular texture
• Whole milk: makes everything richer and creamier. Organic or local is a bonus
• Ricotta: gives cloudlike softness. Choose fresh ricotta with a mild, clean flavor
• Olive oil: ties earthy Mediterranean notes together. Cold pressed extra virgin is best for aroma
• Vegetable broth: infuses the pasta with flavor as it bakes. Taste for balance and avoid overly salty brands
• Dried oregano: adds rustic herbal tones. Rub gently between your hands to release fragrance before using
• Chili flakes: bring gentle heat if you enjoy spice. Use vibrant crushed flakes for a fresh taste
• Salt and black pepper: finish and open up all the flavors. Use flaked salt and good black peppercorns for best taste

Instructions

Preheat and Prep Dish:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly grease a nine-by-thirteen inch baking dish with olive oil to prevent sticking

Cook Aromatics:

In a large skillet, warm olive oil over medium heat. Add chopped onion and let it cook gently for three to four minutes, stirring now and then, until it turns soft and translucent. Add minced garlic and cook for one minute longer until it releases its fragrance and starts to turn golden

Build the Tomato Base:

Scatter in the chopped sun-dried tomatoes and halved cherry tomatoes. Cook for two to three minutes so the sun-dried tomato flavor melts into the oil and the cherry tomatoes start to soften

Toast the Orzo:

Add the dry orzo directly to the skillet with the veggies. Stir to coat every grain in the flavored oil and tomato juices for one minute. This step helps prevent the orzo from clumping and develops a richer flavor

Add Liquids and Seasonings:

Pour in vegetable broth and whole milk. Add dried oregano, chili flakes if using, and plenty of salt and black pepper to taste. Stir everything together and bring the mixture to a gentle simmer. Stir frequently for five to six minutes so the orzo starts to plump but stays a bit firm

Stir in Greens and Basil:

Add the chopped spinach and half the fresh basil, folding them in until the spinach wilts and mixes well through the pasta

Mix in Cheeses:

Remove the skillet from the heat. Gently fold in the ricotta and half the shredded mozzarella cheese so they melt into the pasta and make it creamy

Transfer to Baking Dish and Top:

Pour the orzo mixture into your prepared baking dish. Smooth the top with your spoon. Sprinkle the rest of the mozzarella in an even layer along with all the grated Parmesan cheese for a golden, bubbly crust

Bake Covered and Uncovered:

Cover the dish with foil and bake for fifteen minutes so the orzo finishes cooking gently and the cheese melts. Uncover and bake an additional ten to fifteen minutes until the top is golden brown and bubbling

Rest and Garnish:

Allow the bake to rest for at least five minutes so the creamy sauce sets and is easier to serve. Finish by scattering more fresh basil over the top right before serving

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The sun-dried tomatoes are my favorite ingredient because their tang and savory depth elevate simple orzo into something special. My children love when the cheese bubbles on top and crowd around the table as soon as it hits the oven.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. This dish tastes even better the next day as the flavors blend together. Reheat in a low oven or microwave until warm but not bubbling so the cheese stays creamy

Ingredient Substitutions

Use gluten-free orzo if you need a wheat-free option. Vegan mozzarella and ricotta plus a plant milk will make this dish fully plant-based without sacrificing creaminess. You can add cooked chickpeas, grilled zucchini, or artichokes if you desire more heartiness or want a change from dairy

Serving Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Rustic bread makes a perfect companion for scooping after the last bits of sauce. Try pairing with a light white wine or sparkling water with citrus for a bright finish

Cultural and Seasonal Touch

Orzo is a favorite in Mediterranean kitchens where pasta and fresh cheeses are common comforts. This dish is lovely in colder months when you crave warmth but fits summer too if you swap in seasonal greens like arugula or toss in roasted red peppers for a smoky note. You will find every bite tastes like a sun-drenched holiday even on a weeknight in winter

Success Stories

Readers often tell me they prepped this bake ahead for company dinners and received nothing but empty plates and recipe requests. My neighbor's kids got extra helpings and then asked their mom to learn the recipe too. This one's a hit even at potlucks where flavors must stand out

Freezer Meal Conversion

Let the orzo bake cool fully then wrap tightly and freeze for up to two months. Thaw overnight in the fridge and reheat covered in the oven until hot all the way through. You might add a little extra milk just before reheating to keep things creamy

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Seasonal Adaptations: Swap spinach for Swiss chard or baby kale in winter or toss in roasted summer squash sides for a late summer version. Mix in fresh peas or fava beans when they are in season for spring. Stir a little lemon zest into the cheese layer if you want a brighter summer taste

This is comfort food you’ll turn to again and again I hope you love sharing its creamy nostalgia as much as I do

Recipe Guide

→ Can I use a different type of pasta?

Yes, you can substitute orzo with small pasta shapes like ditalini or macaroni, though texture and cooking time may vary.

→ How do I make this dish vegan?

Replace the mozzarella, Parmesan, ricotta, and milk with dairy-free alternatives to create a vegan-friendly version.

→ What can I serve alongside this orzo bake?

This comforting dish pairs well with a crisp green salad, roasted vegetables, or crusty bread for a balanced meal.

→ Can I add protein to the bake?

Absolutely. Consider adding cooked shredded chicken, chickpeas, or tofu for extra protein and heartiness.

→ Will leftovers keep well?

Leftovers can be stored in the refrigerator for 2–3 days. Reheat in the oven or microwave until heated through.

→ Is this dish suitable for meal prep?

Yes, this bake can be prepared ahead and baked just before serving, making it ideal for meal prep.