Greek Orzo Bake Recipe

Name: Greek Orzo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orzo pasta (1/2 lb); 1 cup feta cheese, crumbled (I used reduced fat and it was just fine); 6 kalamata olives, pitted and chopped; 2 vine ripe tomatoes, seeded and diced; 2 garlic cloves, minced; 1/4 cup onion, chopped; 1 tablespoon fresh oregano, finely chopped; 1 tablespoon fresh basil, finely chopped; 1 tablespoon olive oil; salt and pepper

Servings: persons

1 cup orzo pasta (1/2 lb)
1 cup feta cheese, crumbled (I used reduced fat and it was just fine)
6 kalamata olives, pitted and chopped
2 vine ripe tomatoes, seeded and diced
2 garlic cloves, minced
1/4 cup onion, chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon olive oil
salt and pepper

1
Preheat oven to 325.
2
Cook Orzo until al dente.
3
While the orzo is cooking, saute onion and garlic until softened.
4
Stir in tomatoes and cook for 2-3 minutes.
5
Turn off heat.
6
Add the olives, oregano and basil to the pan and mix well.
7
Add the drained orzo, crumbled feta cheese, olive oil and stir.
8
Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much).
9
Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes.
10
Remove, serve and enjoy!

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup orzo pasta (1/2 lb), 1 cup feta cheese, crumbled (I used reduced fat and it was just fine), 6 kalamata olives, pitted and chopped, 2 vine ripe tomatoes, seeded and diced, and more.

Yes, Greek Orzo Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Orzo Bake

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