This 5-ingredient oven orzo is my kind of weeknight magic: you literally toss dry orzo straight into a roasting pan, add four simple pantry-friendly ingredients, and let the oven do the work. No boiling water, no babysitting a pot. The orzo bakes up tender and saucy, with little roasted tomato and garlic bits tucked into every bite. It’s the kind of cozy, no-fuss meal you can throw together after work, yet it’s tasty enough that friends will immediately ask how you made it.
Serve this oven orzo straight from the pan with a big green salad (bagged spring mix totally counts) and some crusty bread or garlic toast to soak up the extra sauce. It pairs really well with simple roasted or grilled chicken, sausage, or shrimp if you want extra protein, but it’s satisfying on its own for a meatless night. A sprinkle of extra Parmesan and a squeeze of lemon on top right before serving makes it feel a little more special without adding much effort.
5-Ingredient Oven OrzoServings: 4
Ingredients
1 1/2 cups dry orzo pasta
1 (14.5-ounce) can diced tomatoes with juices
2 1/2 cups low-sodium chicken or vegetable broth
3 tablespoons olive oil
1 cup grated Parmesan cheese, plus extra for serving
2 cloves garlic, minced or pressed (optional but recommended)
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning or dried oregano (optional)
Chopped fresh basil or parsley, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Grab a medium roasting pan or 9x13-inch baking dish with high sides. Lightly grease it with a little olive oil if it’s prone to sticking.
Pour the dry orzo straight into the roasting pan and spread it into an even layer. This is your base—no pre-cooking needed.
Add the canned diced tomatoes (with all their juices) over the orzo. Pour in the chicken or vegetable broth. Add the minced garlic if using, salt, pepper, and dried Italian seasoning or oregano. Drizzle the olive oil evenly over everything.
Stir everything together right in the pan until the orzo is well coated and the seasonings look evenly distributed. Make sure all the orzo is submerged in liquid; if a lot is poking out, splash in an extra 1/4 cup of broth or water.
Cover the pan tightly with foil to trap the steam. Place it on the middle rack and bake for 20 minutes.
Carefully remove the pan from the oven and take off the foil (watch for steam). Stir the orzo well, scraping the corners and bottom so nothing sticks. The orzo will still look a bit brothy at this stage—that’s okay.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, stirring once more halfway through, until the orzo is tender and most of the liquid is absorbed but the mixture is still a little saucy. If it looks dry before the pasta is tender, stir in a splash more broth or water and continue baking a few minutes.
Once the orzo is cooked to your liking, take the pan out of the oven. Immediately stir in the grated Parmesan cheese until it melts into the hot orzo and turns everything creamy. Taste and adjust salt and pepper if needed.
Let the orzo sit for 3–5 minutes to thicken slightly. Sprinkle with extra Parmesan and chopped fresh basil or parsley if you like, then serve straight from the roasting pan while it’s hot.
Variations & Tips
To keep this recipe truly 5-ingredient, stick to dry orzo, canned diced tomatoes, broth, olive oil, and Parmesan as your main ingredients; everything else is optional for extra flavor. For a protein boost, stir in cooked rotisserie chicken, browned Italian sausage, or a can of drained chickpeas during the last 10 minutes of baking so they warm through without drying out. For extra veggies, toss in a couple of handfuls of baby spinach, chopped kale, or frozen peas right after the orzo comes out of the oven; the residual heat will wilt or warm them quickly. If you like a bit of heat, add a pinch of red pepper flakes with the seasonings. To make it creamier, stir in a splash of cream or a spoonful of cream cheese along with the Parmesan. For a vegetarian version, use vegetable broth and be sure your Parmesan or hard cheese is vegetarian-friendly. Food safety tips: Keep any added meats fully cooked before stirring into the orzo and reheat them to a safe temperature (165°F/74°C). Refrigerate leftovers within 2 hours in a shallow container and eat within 3–4 days, reheating thoroughly before serving. If the orzo thickens too much when reheated, loosen it with a splash of broth or water on the stovetop or in the microwave.
