Hey, hey,
Hi there, hope you’re doing well today. :). The hot temps have already started on this side of the world. We are in the high 30s with humidity. So, you kinda get the idea. I prepared this Easy Greek Orzo Casserole last week when the weather was still cool and pleasant.
Baked Greek Orzo Casserole is one of those dishes that feels simple. familiar. Yet it carries all the warmth of the Mediterranean, and here’s what happens: the orzo slowly absorbs the tomato sauce. The herbs melt into the dish, softening the orzo just enough to give every bite a creamy finish.
This dish is rooted in the everyday Greek table. Orzo, also known as “kritharaki,” has always been a pantry staple in Greek homes. We use them in soups, casseroles, and of course saladsss. Let’s not forget salads, but you already know this by now. It’s versatile, filling, and easy to pair with vegetables, cheese, or whatever you have on hand. Baking it in the oven gives it a deeper flavor, almost like a tiny pasta risotto. The Orzo salad I mentioned earlierrrr. https://foodzesty.com/mediterranean-seafood-and-orzo-salad/
The base of this recipe is simple: tomatoes, onions, garlic, olive oil, and a handful of herbs. (No herbs in my version this time around) As it bakes, the orzo becomes tender and silky, soaking up all the juices. adds a gentle creaminess without overpowering the dish, with a fresh Mediterranean aroma that makes the whole kitchen smell like summer.
You can add vegetables like zucchini, peppers, or even spinach. (I added peppers) You can make it heartier with chicken or shrimp. Or you can keep it completely vegetarian, just like I did. It’s a dish that works for weeknights. 🙂
Serve it warm straight from the oven, with your favorite cheese. Pair it with a simple green salad or some crusty bread to soak up the sauce. A satisfying and full of Mediterranean flavors dish, and let’s not forget the vibes, no, no no. 🙂
Wishing everyone a wonderful morning/afternoon/evening!! :). It’s a long weekend for most countries around the world 🙂
Easy Greek Orzo Casserole
Ingredients
- 2 ½ cups orzo pasta
- 2 red bell peppers sliced
- 1 yellow bell pepper sliced
- 2 red onions chopped
- 2 garlic cloves minced
- 2 cups tomato sauce
- 1 ½ tbsp tomato paste
- 4 ½ cups vegetable broth
- ¼ cup olive oil
- salt
- pepper
- kefalotyri, or parmesan cheese
Instructions
- In a pan, sauté the 2 red onions for 2–3 minutes until they soften.
- Preheat oven to 190℃.
- Add the 2 red bell peppers, 1 yellow bell pepper2 garlic cloves, and sauté for 3–4 minutes until they soften.
- Season with salt and pepper. Pour in the tomatoes, and once it comes to a boil, lower the heat.
- Remove the pan from the heat and place the mixture in a baking pan.
- Pour in the 2 cups tomato sauce and the 1 ½ tbsp tomato paste stir until all the ingredients have combined.
- Add in the 2 ½ cups orzo pasta and the ¼ cup olive oil.
- Pour in the 4 ½ cups vegetable broth stir gently and place into the oven for 35 minutes. Cook until the orzo has absorbed most of the liquid.
- Sprinkle your favorite salty Kefalotyri or Parmesan cheese and serve.
KALI SAS OREXI!! 🙂
