Description
Quick, fuss-free baked feta orzo with fresh asparagus, tomatoes, spinach, and herbs. Creamy, comforting, and vegetarian-friendly – perfect for busy weeknights or leftovers for lunch.
Ingredients
Roasted Base
- 3 tbsp olive oil
- 1 block feta cheese
- 10 oz cherry tomatoes, halved
- 7 oz asparagus, cut into 1-inch pieces
Orzo
- 2 cups orzo pasta
Finishing Touches
- 0.5 oz fresh basil, finely chopped
- 2 tbsp fresh chives
- 2 tbsp mascarpone cheese
- 3.5 oz baby spinach, roughly chopped
- Black pepper to taste
- Salt to taste
Instructions
- Place feta block in the center of a large oven-safe pan and drizzle with 1 tbsp olive oil.
- Roast at 200°C (390°F) for 8 minutes until it begins to soften.
- Add asparagus and cherry tomatoes around the feta, drizzle with 2 tbsp olive oil, sprinkle with black pepper, and roast 12–15 minutes until vegetables are tender and feta is soft.
- Meanwhile, cook orzo in salted boiling water until al dente, then drain and reserve some starchy water.
- Mash roasted feta with a fork until smooth. Stir in cooked orzo until well combined.
- Add spinach and 1/2 cup reserved starchy water, stirring until spinach wilts and a creamy sauce forms. Add more water if needed.
- Stir in fresh basil, chives, and mascarpone. Taste and adjust salt and pepper before serving.
Notes
- Let feta sit at room temperature before roasting for more even melting.
- Use reserved pasta water to adjust sauce consistency.
- Great for meal prep and leftovers.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish, Pasta
- Method: Bake
- Cuisine: Mediterranean