Creamy Baked Feta Orzo with Cherry Tomatoes and Spinach

This Baked Feta Tomato Orzo is a fresh take on the baked feta pasta craze, and I truly prefer it to the original. It’s fast, simple, and everything cooks in one baking dish for minimal prep and easy cleanup. The orzo soaks up the garlicky, tomato-rich broth right in the pan, so there’s no separate pot of pasta water, no draining, and fewer dishes to wash.

I’ve made variations of the baked feta dish many times, but using orzo is hands down my favourite. Because orzo is small and cooks quickly, it absorbs every bit of flavor from the roasted tomatoes and melted feta. The result is a texture that falls somewhere between a creamy risotto and a comforting baked pasta. I like to boost the flavor with chopped sun-dried tomatoes and finish with a handful of spinach stirred in at the end so the greens stay vibrant instead of turning mushy.

This recipe is an excellent weeknight dinner option: most of the work is simply combining ingredients in one dish and letting the oven do the rest. It also reheats well, so it’s convenient for meal prep and lunches during the week. For serving, a squeeze of lemon, a grating of fresh Parmesan, and some torn basil make lovely finishing touches.

Recipe Highlights

• One dish: Everything bakes together in a single pan for easy prep and minimal cleanup.
• Protein packed: Each serving provides substantial protein; add cooked chicken or shrimp if you want a higher protein meal.
• Vegetarian & gluten-free options: Use vegetable broth and gluten-free orzo to adapt the recipe to your needs.
• Meal prep friendly: Keeps well in the refrigerator for several days and reheats easily with a splash of broth or water.

Key Ingredients

Feta cheese: Use a block of feta packed in brine rather than pre-crumbled feta. The block is moister and melts into a creamier sauce. Crumbled, pre-packaged feta is often drier and treated with anti-caking starch, which prevents the same creamy melt.

Orzo: Regular orzo works well, and gluten-free orzo is an easy swap if needed. Choose a small pasta shape—larger shapes like penne will take much longer to cook and won’t absorb the sauce the same way.

*This is an overview; the full ingredient list and exact measurements are included in the recipe card below.

How To Make Baked Feta Tomato Orzo

Step 1: Toss cherry tomatoes, chopped garlic, the block of feta, olive oil, salt and pepper in a large baking dish so everything is evenly distributed.

Step 2: Bake at a high temperature until the tomatoes are blistered and soft, which releases their juices and helps create a rich base for the orzo.

Step 3: Lower the oven temperature and mash the softened tomatoes and feta together in the dish until they form a saucy mixture.

Step 4: Stir in the orzo, chopped sun-dried tomatoes, fresh spinach, and enough broth to cook the pasta. Mix until the orzo is evenly coated and submerged in the liquid.

Step 5: Cover the dish and return it to the oven until the orzo is tender and has absorbed most of the broth. Finish with fresh basil and a drizzle of olive oil, if desired.

Jess’s Tips

• Reduce the temperature for the orzo stage: Starting at a higher heat to blister the tomatoes then lowering the oven prevents the garlic from burning while the orzo finishes cooking.
• Check early for doneness: Orzo cooks very quickly; start checking a few minutes before the end of the recommended time so it stays tender with some broth absorbed.
• Add protein: For extra protein, add cubed cooked chicken or peeled shrimp in with the tomatoes and feta before the first bake.
• Add spinach last: Stir the spinach in with the orzo instead of baking it the whole time so it retains color and texture.
• Serving suggestions: Serve with a squeeze of lemon, grated Parmesan, torn basil, or a simple side salad for a complete meal.