Feta Orzo Bake

5 from 7 votes

This post may contain affiliate links. Please read our disclosure policy.

Looking for a wholesome, one-pan meal that’s both toddler-friendly and satisfying for the whole family? This Feta Orzo Bake is your answer! Combining creamy feta cheese, tender orzo pasta, juicy cherry tomatoes, and fresh spinach, this dish is a delightful blend of flavors and textures. It’s a quick and easy dinner option, perfect for busy weeknights when you need a nutritious meal on the table without the fuss.​

Feta orzo bake on a white plate

Why Feta Orzo Bake is Perfect for Busy Nights

  1. First and foremost, this recipe is packed with nutritious ingredients. It includes wholesome foods like orzo pasta, cherry tomatoes, spinach, and feta cheese. Together, they provide a great balance of carbohydrates, protein, and essential vitamins and minerals, which are crucial for your growing toddler.
  2. In addition, the preparation is incredibly easy. With just a handful of ingredients and straightforward steps, this dish is ideal for busy moms who crave a delicious homemade meal without spending hours in the kitchen. It’s one of those meals that comes together effortlessly in one pan, allowing you to focus on enjoying time with your little ones.
  3. The flavor is another reason this recipe is a family favorite. The creamy texture of feta cheese, combined with the sweetness of cherry tomatoes and the subtle hint of garlic and oregano, creates a flavor profile that’s sure to please even the pickiest eaters. It’s a dish that’s not only healthy but also bursting with flavor!
  4. Lastly, the versatility of this recipe is fantastic. You can easily tweak it by adding your favorite vegetables or protein sources to suit your family’s preferences and dietary needs. Whether you add some chicken, mushrooms, or zucchini, it’s a dish that can adapt to whatever you have on hand.

Ingredients

  • 1 block feta cheese (8 oz)
  • 2 cups orzo pasta
  • 4 cups vegetable broth
  • 20 oz cherry tomatoes
  • 2 tsp minced garlic
  • 1 tsp dried oregano
  • 1 cup packed spinach

How to Make One-Pan Feta Orzo Bake

  1. Preheat your oven to 425°F (220°C).
  2. Place the block of feta cheese in the center of a large baking dish.
  3. Pour the uncooked orzo around the feta, spreading it out evenly.
  4. Pour the vegetable broth over the orzo until it’s fully covered.
  5. Scatter the cherry tomatoes, minced garlic, and dried oregano over the dish, distributing them evenly.
  6. Bake for 30 minutes, or until the orzo is tender and the tomatoes are soft and blistered.
  7. Remove the dish from the oven. Add the spinach and stir everything together until the cheese is creamy and the spinach begins to wilt.
  8. Return the dish to the oven for 5 more minutes to fully wilt the spinach.
  9. Stir again to combine all ingredients into a creamy, flavorful pasta bake.
  10. Let cool slightly before serving. Enjoy warm!

Substitutions

Orzo Pasta: If orzo isn’t on hand, small pasta shapes like ditalini, pastina, or even couscous or arborio rice can be used. For a gluten-free version, opt for gluten-free orzo or quinoa.​

Feta Cheese: For a milder flavor, substitute with goat cheese or ricotta. To make it dairy-free, use a plant-based feta alternative.​

Vegetable Broth: Chicken broth can be used for a richer taste, or water with added herbs and spices for a low-sodium option.​

Cherry Tomatoes: Grape tomatoes or chopped regular tomatoes work well. For a different flavor profile, sun-dried tomatoes can be a tasty alternative.​

Spinach: Kale or arugula can replace spinach. Ensure they are chopped finely and cooked until tender.​

Garlic and Oregano: Fresh herbs like basil, thyme, or rosemary can be used to vary the flavor. Garlic powder or onion powder can substitute fresh garlic in a pinch.


Storing Leftover Feta Pasta

  • Feta Orzo Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before transferring to the container.
  • For longer storage, you can freeze individual portions in freezer-safe bags or containers. Just thaw overnight in the refrigerator or reheat in the microwave when ready to enjoy.

Common Questions

Is this feta orzo good for younger toddlers?

  • Yes, this orzo bake is designed with toddlers in mind. The soft texture of orzo and the mild flavors make it appealing to young palates. Ensure the dish is cooled to a safe temperature before serving to children.

Can I make this cheesy orzo bake gluten-free?

  • Yes! To make this recipe gluten-free, simply swap the regular orzo for a certified gluten-free orzo or a small gluten-free pasta shape like rice-shaped pasta, quinoa, gluten-free couscous, or arborio rice. Be sure to also double-check your broth and feta cheese labels, as some may contain hidden gluten or cross-contamination warnings.

How do I make this cheesy orzo recipe dairy-free?

  • This feta pasta bake can be made dairy-free with a few easy swaps. Use a plant-based feta alternative or a creamy dairy-free cheese substitute in place of regular feta. For extra creaminess, you can also stir in a dairy-free cream cheese or a splash of unsweetened plant-based milk like oat or almond milk. Just make sure your cheese substitutes are mild in flavor and melt well to keep the texture smooth and kid-approved.

Can I add protein?

  • Certainly! Cooked chicken, turkey, or chickpeas can be mixed in for added protein. Simply stir them in during the final mixing step before serving.

More Healthy Pasta Dinner Recipes

Veggie Orzo – This creamy one-pot veggie orzo is packed with broccoli, carrots, and cheesy goodness—perfect for toddlers and a quick, healthy family dinner.

Creamy Chicken Pasta – A cozy, kid-friendly pasta with tender chicken and a light creamy sauce. Easy to make, packed with protein, and great for busy weeknights.

Oven-Baked Spaghetti – All the comfort of classic spaghetti baked into a cheesy, no-fuss casserole. A family favorite that’s easy to prep ahead and toddler-approved.

Spinach Pesto – A fresh and vibrant pesto made with spinach and basil—great for mixing into pasta, spreading on sandwiches, or serving as a toddler-friendly dip.

Olive Garden Chicken Pasta – A slow cooker twist on the restaurant favorite! Juicy chicken in a creamy Italian dressing sauce, served over pasta for a simple and flavorful family meal.


I hope you love this easy feta orzo bake as much as my family does! If you do, tag me @reallittlemeals so I can see your yummy creations!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 7 votes

Feta Orzo Bake

This feta orzo bake is a creamy, flavorful dish with tender orzo and tangy feta—perfect for a cozy dinner for you and your family!
Prep: 10 minutes
Cook: 35 minutes
Servings: 6

Ingredients 

  • 8 oz feta cheese
  • 2 cups orzo pasta
  • 4 cups vegetable broth
  • 20 oz cherry tomatoes
  • 2 tsp garlic, minced
  • 1 tsp oregano
  • 1 cup spinach, packed

Instructions 

  • Preheat your oven to 425°F (220°C).
  • Place the block of feta cheese in the center of a baking dish. Surround the feta cheese with the uncooked orzo pasta.
  • Pour the vegetable broth over the orzo pasta until it’s fully submerged. Add the cherry tomatoes, minced garlic, and dried oregano to the baking dish, distributing them evenly around the feta cheese and orzo.
  • Bake in the preheated oven for approximately 30 minutes, or until the orzo is cooked through and the cherry tomatoes are soft and bursting with flavor.
  • Remove the baking dish from the oven and add the packed spinach to the mixture. Stir well to incorporate the spinach into the dish. Return the baking dish to the oven and cook for an additional 5 minutes, allowing the spinach to wilt slightly.
  • Once cooked, remove the dish from the oven and give everything a good stir to combine the flavors. Cool and enjoy!

Notes

Leftover orzo can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before transferring to the container.
For longer storage, you can freeze individual portions in freezer-safe bags or containers. Just thaw overnight in the refrigerator or reheat in the microwave when ready to enjoy.

Nutrition

Calories: 314kcal, Carbohydrates: 45g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 34mg, Sodium: 1075mg, Potassium: 377mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1430IU, Vitamin C: 23mg, Calcium: 219mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!


You May Also Like

About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

Get 5 Days of Meal Ideas!
Do you struggle to come up with meal ideas for your little one(s)? Subscribe to my newsletter and get a FREE email series with 5 days of realistic meal ideas!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. 5 stars
    Huge hit in our house! My 21 month old looooved this recipe, and I’m a big fan of quick and easy dinner options that are healthy for us all. We will definitely have this in our regular rotation!

  2. Hi, this looks delicious! I’m curious if you have any suggestions on how I might be able to make this gluten free. Do you think rice could work in place of the orzo?

  3. 5 stars
    I have made this multiple times it’s my go to easy weeknight side/meal. It was for my toddler but everyone loves it. Thank you!!

  4. 5 stars
    This recipe was excellent. I added a small summer squash that my son gave me from his garden. I hate to waste food and I live alone, so I brought a portion over to him. He is an amazing cook. My son could not stop eating it, even though he was in the middle of making dinner. Thank you for posting.

  5. 5 stars
    I love this recipe. I make it for my family dinners as well as use it as a meal prep for a week of lunches. It’s great because it nutritious, so easy to make, and takes no time at all. In fact, I even let my 1.5 yr old help by throwing in the cherry tomatoes. I substitute the orzo for Arborio rice since I’m gluten free and it tastes great!

  6. A family favorite! So easy and delicious. Perfect for mom’s & dad’s needing something that wholesome and so quick to throw together

  7. 5 stars
    This is a real crowd-pleaser in my home 🙂 I’ve discovered that it can be made even easier (if you can believe it) by substituting the minced garlic and oregano with about 3-4 tablespoons of pesto. I do have one question: making it again tonight and I’m not going to be home until close to dinner. Would it be better to prep everything but leave it raw until I pop it in the oven? Or could I bake it for the first 30 minutes, remove from oven, and only reheat it later, tossing in the spinach for the last 5?