Toss dry orzo in the enameled cast iron baking dish and 4 other ingredients to get a meal so delicious your friends will be begging for more!

This 5-ingredient oven orzo is the sort of dish I lean on when the day’s been long and I still want something that tastes like I fussed. It starts with dry orzo scattered right into an enameled cast iron baking dish—no boiling, no extra pots—then bakes up tender in a creamy, tomato-kissed broth with a blanket of melted cheese. It reminds me of the easy church-supper casseroles I grew up with here in the Midwest: pantry staples, one sturdy pan, and a hot oven doing most of the work. You’ll slide this onto the table and watch your friends scrape the dish clean and ask for the recipe before their plates are even empty.

Serve this oven orzo straight from the warm baking dish with a simple green salad—leaf lettuce, sliced cucumbers, and a tangy vinaigrette cut the richness nicely. Garlic bread or buttered dinner rolls are right at home on the side for soaking up the saucy edges. If you want to round it out into a heartier spread, add roasted vegetables or a pan of green beans. A crisp white wine or a tall glass of iced tea makes a fine companion, and for a true Midwestern finish, follow it with something simple and sweet, like brownies or a fruit crisp.

Servings: 4

1 1/2 cups dry orzo pasta

Preheat your oven to 375°F (190°C) with a rack in the center. Set out a 2- to 3-quart enameled cast iron baking dish.

Pour the dry orzo into the enameled cast iron baking dish and spread it into an even layer so it lightly coats the bottom. This is your base and should look like a thin, even blanket of tiny grains across the surface.

Drizzle the olive oil evenly over the dry orzo and gently stir with a spoon or your clean hand right in the dish, just until all the orzo looks lightly glossy and coated. Smooth it back into an even layer.

In a bowl or large measuring cup, whisk together the marinara sauce and chicken broth until well blended. This mixture should be pourable and slightly thinner than straight sauce.

Slowly pour the marinara-broth mixture over the oiled orzo in the baking dish. Use the back of a spoon to nudge the orzo so the liquid seeps down and everything is submerged. Check that no large dry patches of orzo remain on top.

Cover the baking dish tightly with a lid or a snug layer of aluminum foil, crimping the edges to keep steam inside. Place the covered dish on the center rack of the preheated oven.

Bake, covered, for 25 to 30 minutes, until the orzo is tender and most of the liquid is absorbed. Carefully remove the lid or foil and stir the orzo from the bottom to the top to loosen any bits that may have settled. Taste a few grains; they should be soft but not mushy. If still firm and dry, add 1/4 cup hot water, stir, re-cover, and bake 5 to 10 minutes more.

Once the orzo is tender and saucy, remove the cover and gently smooth the top. Sprinkle the shredded mozzarella evenly over the surface of the hot orzo.

Return the uncovered dish to the oven and bake for 8 to 10 minutes, or until the cheese is fully melted, bubbling around the edges, and just starting to turn golden in spots.

Carefully remove the baking dish from the oven and let the orzo rest for 5 to 10 minutes before serving. This short rest helps the pasta settle and the sauce thicken slightly so it scoops neatly. Serve warm straight from the enameled cast iron dish.

You can treat this basic oven orzo like the old-fashioned casseroles our mothers and grandmothers stretched to feed a few extra mouths. For a meatier version, stir 1 to 1 1/2 cups of cooked, crumbled Italian sausage, ground beef, or shredded rotisserie chicken into the dish right after you mix in the marinara-broth mixture and before baking. If you prefer a creamier texture, swap 1/2 cup of the chicken broth for half-and-half or heavy cream (just keep an eye on it so it doesn’t bubble over). A sprinkle of grated Parmesan on top of the mozzarella adds a sharper, nuttier bite. To keep things vegetarian, use vegetable broth instead of chicken broth and be sure your marinara is meat-free. You can tuck in extra flavor with dried herbs (like a teaspoon of Italian seasoning) or a pinch of red pepper flakes without changing the spirit of the recipe. For food safety, always cook any meat you plan to add before mixing it into the orzo, and reheat leftovers to at least 165°F (74°C). Let the hot enameled cast iron dish cool down on a heat-safe surface; never place it straight from a hot oven onto a cold or wet countertop to avoid cracking or warping. Store leftovers in a covered container in the refrigerator and enjoy within 3 to 4 days, adding a splash of broth or water when reheating if the pasta seems dry.