Greek Orzo Feta Tomato Bake
Creamy, sun-warmed orzo pasta baked with fresh cherry tomatoes, tangy feta, and aromatic dill. This one-pan side dish combines tender pasta with bursts of acidity from the tomatoes and salty richness from the cheese, finished with a golden crust of melted feta on top.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 4 servings (about 6 cups total)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Slice or halve all cherry tomatoes and measure feta before you start
- Have fresh dill ready, either finely chopped or whole sprigs
Heat olive oil and garlicOven 375°F / 190°C
- Pour the olive oil into a 9×13-inch (23×33 cm) baking dish.
- Place the baking dish in the preheated 375°F (190°C) oven for 2 minutes to warm the oil.
- Remove and stir in the minced garlic, then let it sit for 1 minute (the residual heat will soften the garlic slightly).
- The oil will now be infused with garlic flavor.
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Ready when: Oil is warm and fragrant
Tip: Warming the oil in the dish saves steps and ensures even distribution of garlic flavor.
Combine dry pasta and broth
- Add the uncooked orzo directly to the warmed, garlic-infused oil.
- Stir well for about 1 minute to coat the pasta.
- Pour in the vegetable broth, lemon juice, and zest.
- Stir again to distribute evenly.
- The broth should almost cover the pasta.
- Season with a pinch of sea salt and black pepper.
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Ready when: All pasta is coated with oil and submerged in broth
Tip: Toasting the dry pasta for 1 minute gives it a subtle nuttiness and helps it absorb the broth evenly.
Add tomatoes and herbs
- Scatter the halved cherry tomatoes over the pasta mixture.
- Reserve about 2 tablespoons (6 g) of the chopped fresh dill for garnish, then stir the remaining dill into the dish along with the red pepper flakes, if using.
- Gently mix everything together without pressing down.
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Ready when: Tomatoes and dill are evenly distributed throughout
Tip: Don't stir too much once the tomatoes are added, or they may break apart before baking.
Bake uncovered until liquid absorbsOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven, uncovered.
- Bake for 25–28 minutes, until most of the liquid has been absorbed by the pasta and the orzo is tender but still has a slight bite.
- You should see the broth mostly disappeared but the mixture should still be slightly moist (not dry).
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Ready when: Liquid is absorbed, orzo is al dente, mixture looks moist but not soupy
Tip: Check at the 20-minute mark; if the top looks very dry but pasta still feels hard, add 2–3 tablespoons (30–45 ml) more broth and continue baking.
Top with feta and finish bakingOven 375°F / 190°C
- Remove the baking dish from the oven.
- Distribute the crumbled feta cheese evenly across the top (reserve about 1 tablespoon / 15 g for garnish if desired).
- Return the dish to the oven for 2–3 minutes, just until the feta begins to soften and warm through but hasn't fully melted into the pasta.
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Ready when: Feta is warm and starting to soften at the edges
Tip: If you prefer a more melted, creamy top, leave it in for an extra minute, but watch carefully so it doesn't brown.
Rest and garnish
- Remove from the oven and let the bake rest for 5 minutes.
- This allows the remaining broth to be fully absorbed.
- Top with the reserved fresh dill and any reserved feta crumbles.
- Drizzle with a light coating of extra-virgin olive oil if desired, and add a grind or two of fresh black pepper.
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Ready when: Mixture is hot throughout and no liquid pools at the bottom
Tip: The final rest is essential; it ensures the pasta finishes cooking and the flavors meld together.
Good to know
Tips
- Don't skip toasting the dry pasta in oil—it prevents clumping and adds a subtle, pleasant depth of flavor.
- Taste the orzo at the 25-minute mark; different brands cook at slightly different rates. You want it tender but not mushy.
- For a richer dish, substitute 1 cup (240 ml) of the vegetable broth with full-fat Greek yogurt or crème fraîche, stirred in gently after baking.
- This recipe doubles well in a 9×13-inch baking dish; increase baking time by 3–5 minutes.
Make ahead
This dish is best served fresh, but you can prepare it through step 3 up to 4 hours ahead. Cover and refrigerate, then add 2–3 tablespoons (30–45 ml) extra broth before baking, and increase baking time by 5 minutes.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for about 10 minutes, or in a microwave in 1-minute intervals, stirring between, until hot. Do not freeze, as the texture of the feta and tomatoes will degrade.
Substitutions
- vegetable broth → chicken broth or water. Water will produce a milder flavor but is a fine neutral substitute if you don't have broth on hand.
- fresh dill → fresh parsley or oregano. Parsley is more neutral; oregano adds earthiness. Use the same amount. Dried dill (1 tablespoon / 3 g) works too but reduces the brightness.
- cherry tomatoes → diced canned tomatoes, drained well. Use about 1.5 cups (360 ml) canned diced tomatoes, drained of excess liquid. This works well in winter when fresh tomatoes are not ideal.
- feta cheese → ricotta salata or crumbled goat cheese. These offer similar salty, creamy notes. Use the same weight. Goat cheese will be slightly more tangy.
