Irresistible Sun Dried Tomato Orzo Bake

I’ve been making this sun dried tomato orzo bake for years, and it never gets old. It’s one of those dishes that feels fancy but is actually pretty simple to throw together. The orzo gets creamy and cheesy while it bakes, and those sun dried tomatoes add just the right amount of flavor.

This recipe started as a weeknight dinner solution when I needed something that would make everyone happy. My kids love pasta, my husband loves anything with cheese, and I love recipes that don’t require me to stand over the stove stirring constantly. I can prep this in the afternoon and pop it in the oven when we’re ready to eat.

The best part? It’s basically a one-dish meal. Sure, you could serve it with a salad or some garlic bread, but honestly, it’s filling enough on its own. Plus, leftovers taste great the next day, which means less work for me during the week.

What Kind of Orzo Should I Use?

Any standard orzo pasta will work great for this bake, whether you go with regular wheat orzo or try a whole grain version for extra fiber. You’ll find orzo in the pasta aisle of most grocery stores, and it’s usually sold in boxes or bags just like other small pasta shapes. If you can’t find orzo specifically, you can substitute it with other small pasta like ditalini or small shells, though the cooking time might vary slightly. Just make sure to use the uncooked pasta straight from the package – the magic of this recipe is that the orzo cooks right in the baking dish with all those delicious flavors.

Options for Substitutions

This orzo bake is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Orzo: If you can’t find orzo, small pasta shapes like ditalini, small shells, or even rice work well. Just keep the cooking time similar and make sure there’s enough liquid to cook through.
• Boursin cheese: No Boursin? Mix 8 oz cream cheese with 2 minced garlic cloves, 1 tbsp fresh herbs (or 1 tsp dried), and a pinch of salt. You can also use goat cheese for a tangy twist.
• Sun-dried tomatoes and oil: Regular cherry tomatoes work if you don’t have sun-dried ones – just use olive oil instead of the tomato oil. You could also try roasted red peppers for a different flavor.
• Smoked white cheddar: Regular sharp cheddar, gruyere, or even mozzarella will do the job. If you want that smoky flavor, add a tiny pinch of smoked paprika.
• Spinach: Kale, arugula, or even frozen spinach (thawed and drained) work great. Fresh herbs like basil or parsley can add a nice pop too.
• Vegetable stock: Chicken stock works just fine if that’s what you have on hand. The flavor will be a bit richer but still delicious.

Watch Out for These Mistakes While Baking

The biggest mistake with orzo bakes is not using enough liquid, which can leave you with crunchy, undercooked pasta – make sure your vegetable stock completely covers the orzo by about half an inch before it goes in the oven.

Another common error is adding the spinach too early, as it will wilt down to nothing and lose its color, so fold it in during the last 10-15 minutes of baking time instead.

Don’t skip covering the dish with foil for the first part of baking, as this helps the orzo cook evenly and prevents the top from browning too quickly before the pasta is tender.

Finally, let the casserole rest for at least 10 minutes after removing it from the oven – this allows the liquid to be fully absorbed and makes serving much cleaner without everything falling apart on your plate.

What to Serve With Sun Dried Tomato Orzo Bake?

This cheesy orzo bake is pretty hearty on its own, but I love pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through all that rich cheese. A side of garlic bread or crusty focaccia is perfect for scooping up any extra sauce from the bottom of the pan. If you want to add some protein, grilled chicken thighs or Italian sausage work really well alongside this dish. For a lighter option, roasted vegetables like zucchini, bell peppers, or broccoli make great companions to round out the meal.

Storage Instructions

Refrigerate: This orzo bake keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get even better after a day or two as everything melds together. I love having leftovers of this because it makes such an easy lunch or dinner throughout the week.

Freeze: You can freeze portions of this bake for up to 3 months in freezer-safe containers. I like to divide it into individual serving sizes so I can just grab one when I need a quick meal. Let it thaw in the fridge overnight before reheating for best results.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions for 1-2 minutes, stirring halfway through. Add a splash of vegetable stock or water if it seems a bit dry after storing.

Preparation Time	10-15 minutes
Cooking Time	30-60 minutes
Total Time	40-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 200-220 g

Ingredients

For the orzo bake:

• 4 garlic cloves (finely minced, about 1/4-inch pieces)
• 1/4 tsp salt
• 1/2 tsp dried oregano
• 4 cups vegetable broth (I use Pacific Foods)
• 1/2 tsp dried basil
• 1/4 tsp ground black pepper
• 2 cups dry orzo pasta
• 1 cup sun-dried tomatoes (roughly chopped, oil-packed preferred)
• 2 tbsp oil from sun-dried tomato jar

For mixing in:

• 1 Boursin cheese round (150 grams, room temperature for easier mixing)
• 1.5 cups smoked white cheddar (freshly shredded, not pre-shredded)
• 2 cups spinach (roughly chopped, fresh preferred for better texture)

Step 1: Preheat Oven and Prepare Mise en Place

• 4 garlic cloves, minced
• 1 cup sun-dried tomatoes, chopped
• 2 cups spinach, chopped
• 1.5 cups smoked white cheddar, shredded
• 1 Boursin cheese round

Preheat your oven to 425°F.

While it heats, prepare all your ingredients: mince the garlic into roughly 1/4-inch pieces, roughly chop the sun-dried tomatoes, chop the spinach, and shred the smoked white cheddar (freshly shredded cheese melts much more smoothly than pre-shredded, which contains anti-caking agents).

Remove the Boursin cheese from the refrigerator and let it sit at room temperature for a few minutes—this makes it much easier to mix into the hot orzo without creating lumps.

Step 2: Build the Base and Start Baking

• 2 cups dry orzo pasta
• garlic from Step 1
• sun-dried tomatoes from Step 1
• 2 tbsp oil from sun-dried tomato jar
• 4 cups vegetable broth
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper

In a 9×13-inch baking dish, combine the dry orzo pasta, minced garlic, chopped sun-dried tomatoes, oil from the sun-dried tomato jar, vegetable broth, dried basil, dried oregano, salt, and black pepper.

Stir everything together thoroughly to distribute the seasonings evenly and ensure the orzo won’t stick to the bottom of the dish.

Cover the dish tightly with foil and place it in the preheated oven.

Step 3: First Bake and Incorporate Boursin

• orzo mixture from Step 2
• Boursin cheese from Step 1

Bake covered for 20 minutes until the orzo is almost tender but still has a slight bite to it.

Remove the foil carefully (watch for steam!) and immediately stir in the room-temperature Boursin cheese, breaking it up as you fold it into the hot orzo.

The residual heat will melt the cheese and create a creamy sauce throughout the pasta.

I find that stirring it in right when the dish comes out of the oven ensures the cheese distributes evenly without any clumps.

Step 4: Add Cheese and Spinach, Final Bake

• orzo mixture from Step 3
• smoked white cheddar from Step 1
• spinach from Step 1

Add the freshly shredded smoked white cheddar and chopped spinach to the orzo, stirring well to combine everything evenly.

The residual heat will begin to wilt the spinach.

Cover the dish with foil again and return it to the oven for 5-10 minutes until the cheddar melts completely and the spinach is tender.

The exact timing depends on your oven, so check around the 5-minute mark—you want the cheese fully melted but the spinach still vibrant green, not muddy.

Step 5: Rest and Serve

Remove the baking dish from the oven and let it rest for 2-3 minutes (uncovered) before serving.

This brief rest allows the cheese to set slightly and makes the dish easier to portion.

Serve directly from the baking dish while hot, spooning generous portions onto plates.