Why You’ll Love This Recipe
This recipe is creamy, comforting, and easy to prepare. The orzo cooks to a tender texture while absorbing the rich flavors of the sauce, and the broccoli adds freshness and color. It’s a great way to enjoy vegetables in a cozy, cheesy dish. Plus, it can be made ahead of time and reheats beautifully, making it ideal for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups dry orzo
2 cups broccoli florets, chopped
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
- Bring a pot of salted water to a boil. Cook the orzo for about 5–6 minutes, just until slightly under al dente. Drain and set aside.
- In the same pot or a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the broccoli florets and sauté for 3–4 minutes until slightly tender but still bright green.
- Stir in the broth, heavy cream, thyme, salt, and black pepper. Let the mixture simmer for 3–4 minutes.
- Add the partially cooked orzo to the mixture and stir to combine.
- Remove from heat and stir in 1 cup of shredded cheddar and half of the Parmesan cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar and Parmesan evenly over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly with a lightly golden top.
- Let it rest for 5–10 minutes before serving.
Servings and timing
Servings: 4–6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Add cooked chicken or turkey for extra protein.
Stir in sautéed mushrooms or spinach for additional vegetables.
Use mozzarella or Gruyère in place of cheddar for a different flavor.
Top with buttered breadcrumbs before baking for a crispy crust.
Add a squeeze of lemon juice before serving for brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven covered with foil until heated through, or microwave individual portions in 30-second intervals.
Add a splash of broth or milk when reheating if it appears dry.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Do I need to cook the orzo before baking?
Yes, partially cooking it ensures it finishes perfectly tender in the oven.
Can I use frozen broccoli?
Yes, thaw and drain it first to avoid excess moisture.
How do I prevent the bake from becoming dry?
Make sure there is enough liquid before baking and avoid overbaking.
Can I make this ahead of time?
Yes, assemble it, cover, and refrigerate up to a day in advance before baking.
What size baking dish works best?
An 8×8-inch or similar medium-sized baking dish works well.
Can I make it vegetarian?
Yes, simply use vegetable broth and ensure the cheese is vegetarian-friendly.
Can I add more cheese?
Absolutely, adjust the cheese quantity to your preference.
Why is my orzo still firm?
It may need a few extra minutes in the oven or slightly more liquid.
Is this recipe suitable for meal prep?
Yes, it stores and reheats very well.
What can I serve with Broccoli Orzo Bake?
A fresh green salad or roasted vegetables pair nicely with this creamy dish.
Conclusion
Broccoli Orzo Bake is a warm, cheesy, and satisfying dish that brings together tender pasta and fresh vegetables in one comforting bake. Easy to prepare and perfect for make-ahead meals, it’s a versatile recipe that fits both busy weeknights and relaxed family dinners. With its creamy texture and golden topping, it’s sure to become a regular favorite.
PrintBroccoli Orzo Bake
Broccoli Orzo Bake is a creamy, cheesy casserole made with tender orzo, fresh broccoli, and a rich, flavorful sauce. Baked until golden and bubbly, this comforting dish is perfect for weeknight dinners or as a hearty side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups dry orzo
- 2 cups broccoli florets, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
- Bring a pot of salted water to a boil. Cook orzo for 5–6 minutes until slightly under al dente. Drain and set aside.
- In a skillet or the same pot, heat olive oil over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
- Add broccoli and sauté for 3–4 minutes until slightly tender and bright green.
- Stir in broth, heavy cream, thyme, salt, and black pepper. Simmer for 3–4 minutes.
- Add partially cooked orzo and stir to combine.
- Remove from heat and stir in 1 cup cheddar and half of the Parmesan cheese.
- Transfer mixture to prepared baking dish. Top with remaining cheddar and Parmesan.
- Bake uncovered for 20–25 minutes until cheese is melted and lightly golden.
- Let rest for 5–10 minutes before serving.
Notes
- Partially cook the orzo to ensure it finishes tender in the oven.
- Use vegetable broth for a fully vegetarian dish.
- Add cooked chicken or mushrooms for variation.
- If the bake seems dry when reheating, add a splash of broth or milk.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
