This Cheesy Baked Orzo with Vegetables has become one of those recipes I reach for when I want something that feels like a warm, homey hug but still tastes bright and fresh. I first put this together on a busy spring evening when the asparagus at the farmer's market was impossibly sweet and I had a pound of orzo in the pantry. The result was a one-dish meal my family asked to repeat the next week—tender, slightly toasted pasta pockets warmed by bubbling mozzarella and flecks of Parmesan that knit everything together.

The texture is what sells it: the orzo becomes pillowy and saucy after baking in vegetable broth while the roasted cherry tomatoes burst and release a concentrated sweet-tang, mushrooms add earthy umami, and asparagus keeps a delicate snap if you trim and cut it to the recommended size. It’s approachable for cooks of any level, pantry-friendly, and forgiving if you need to swap a vegetable or two. Serve it as a cozy main for weeknight dinners or pair it with a crisp green salad when company comes by—either way it disappears quickly.

Ingredients

• Onion (1 small): Use a sweet yellow or small Vidalia if possible. Finely diced to melt into the dish and provide a savory base without large textural bites.
• Cherry tomatoes (1 pint): Pick firm, ripe tomatoes—preferably vine-ripened—for the best burst and concentrated sweetness when roasted. Brands don’t matter here; freshness does.
• Mushrooms (8 ounces, sliced): Cremini or white button mushrooms both work well; slice evenly so they roast at the same rate and contribute an earthy backbone.
• Asparagus (1 bundle): Trim woody ends and cut into 1-inch pieces so they roast quickly and keep a pleasant bite. Thin-to-medium stalks are best for even cooking.
• Olive oil (2 tablespoons): Use extra-virgin for flavor; it helps carry the herbs and encourages caramelization on the vegetables.
• Salt (1 teaspoon) and Black pepper (1/4 teaspoon): Season judiciously—the broth and cheeses add more salt later, so start with the stated amounts and adjust after baking if needed.
• Dried thyme (1 teaspoon): Adds subtle herbaceous notes. If using fresh, double the amount and sprinkle it on after roasting for brightness.
• Orzo (1 pound, uncooked): Regular wheat orzo—1 pound yields a generous 9×13 casserole that serves about 6. If using whole-wheat orzo, expect a firmer bite and nuttier flavor.
• Vegetable broth (3 cups): Low-sodium is ideal so you control the final salt; if using a brand like Swanson or Pacific, taste and adjust if necessary.
• Frozen peas (1 cup): No need to thaw—frozen peas add color and a sweet pop. If substituting fresh peas, briefly blanch before adding.
• Grated Parmesan (2 tablespoons): Freshly grated Parmigiano-Reggiano delivers the best savory lift versus pre-grated powders.
• Shredded mozzarella (1 cup): Whole-milk mozzarella yields the best melt and browning; part-skim works too if you prefer less fat.

Instructions

Preheat and Prepare the Vegetables: Preheat the oven to 400°F. In a 9×13-inch baking dish combine the diced onion, whole cherry tomatoes, sliced mushrooms, and 1-inch asparagus pieces. Drizzle with 2 tablespoons olive oil and toss with 1 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon dried thyme until well coated. Spread into an even layer so vegetables roast evenly and don’t steam. Roast the Vegetables: Place the dish in the preheated oven and roast for 15 minutes. Look for tender mushrooms and softened tomatoes that begin to blister; the onions should be translucent and starting to caramelize. This initial high-heat roast concentrates flavors and helps avoid a watery casserole. Add Orzo, Broth and Peas: Remove the baking dish from the oven. Stir in 1 pound uncooked orzo, 3 cups vegetable broth, and 1 cup frozen peas until evenly distributed. Smooth the surface, cover tightly with aluminum foil to trap steam, and return to the oven for 10 minutes. The foil helps the orzo begin to hydrate and prevents the top from drying out. Stir and Continue Baking: After 10 minutes, carefully remove the dish (watch for steam), stir thoroughly to prevent sticking on the bottom and to ensure even cooking, then recover and bake an additional 10 minutes. The orzo should be tender but still hold its shape—if you prefer softer pasta, add a splash more broth and bake a few minutes longer. Finish with Cheese: Remove the foil, stir in 2 tablespoons grated Parmesan so it dissolves into the hot orzo, then sprinkle 1 cup shredded mozzarella evenly across the top. Cover loosely with foil again and return to the oven for about 10 minutes, or until the mozzarella is melted and begins to brown. Let rest 5 minutes before serving to set.

Storage Tips

Cool the dish to room temperature, then transfer leftovers to airtight containers. Refrigerate for up to 4 days; for meal-prep portions divide into shallow containers so they chill quickly. To reheat, add a splash of water or broth and warm gently in a 350°F oven for 10–15 minutes or microwave in 60-second intervals, stirring between sessions to encourage even heating. If you freeze, use freezer-safe containers and leave a bit of headspace; thaw overnight in the refrigerator before reheating. Note: mozzarella’s texture becomes less stringy after freezing but the flavor remains excellent.

Ingredient Substitutions

If you need to adapt the dish: swap orzo for 12 ounces of small pasta shapes like ditalini or small shells (adjust broth if needed). For gluten-free, use GF orzo or a rice-based small pasta and check package cooking time—you may need slightly less bake time. To make vegan, substitute the Parmesan and mozzarella with vegan alternatives or a mix of nutritional yeast (2 tablespoons) and vegan shredded cheese; increase seasoning to taste. If asparagus is out of season, halved green beans or zucchini rounds work well—use similar bite-sized cuts to match cooking time.

Serving Suggestions

Serve straight from the baking dish for a cozy family meal, garnished with a sprinkle of extra Parmesan and torn fresh basil or parsley for brightness. Pair it with a crisp green salad dressed in lemon vinaigrette or roasted lemon-garlic broccoli to contrast the creamy orzo. For a heartier plate, add a side of crusty bread and a simple white bean salad. For entertaining, transfer to a shallow casserole and dot with fresh herbs just before bringing to the table.

Cultural Background

While orzo is a pasta shape popular in Italian and Mediterranean cooking, the idea of baking pasta with vegetables and cheese is a comforting fusion that draws on Mediterranean flavors and American casserole traditions. This dish nods to oven-baked pasta bakes (pasta al forno) while simplifying the technique so you don’t need a béchamel or extended stove-top simmer—an approach that evolved in home kitchens where convenience meets seasonal produce.

Seasonal Adaptations

Spring: highlight asparagus and peas as written for bright, green flavors. Summer: use heirloom cherry tomatoes and add fresh basil. Fall: swap asparagus for roasted butternut squash and sage, and use sautéed shallots instead of raw onion. Winter: incorporate roasted Brussels sprouts and substitute sun-dried tomatoes for cherry tomatoes, adding a splash of balsamic for depth. Adjust oven times slightly for denser vegetables like squash or Brussels sprouts.

Meal Prep Tips

Roast the vegetables a day ahead and store them separately from uncooked orzo and broth. When ready to finish, combine everything in the baking dish and follow the covered bake steps—this shortens finish time and keeps the orzo at the ideal texture. Portion into individual containers for grab-and-go lunches; reheat with a teaspoon of broth to revive creaminess. Keep cheeses separate until the final bake if you plan to reheat multiple times.

This dish rewards small attentions—good ingredients, even cuts, and watching the orzo—then gives you big returns in flavor and comfort. Give it a try on a weeknight and tweak it to match what’s fresh at the market; it adapts beautifully.