Why You’ll Love This Recipe

I love this Broccoli Orzo Bake because it’s the kind of meal that brings together everything I crave in comfort food—rich flavors, minimal prep, and only one dish to wash up afterward. I can pop everything into the oven and let it bake to perfection with hardly any effort. The combination of orzo, pesto, and cheese creates a creamy, satisfying texture without needing any heavy cream. Plus, it’s a fantastic way to pack in veggies without anyone even realizing how healthy it is.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tsp Oil
1 Onion, Peeled and chopped
300 g (11 oz) Broccoli, If cooking for 4 people, just use a whole head, the weight is a guide! Cut into small chunks
2 Cloves of garlic, Peeled and chopped
1 tsp Paprika
Salt and pepper
300 g (11 oz) Orzo
500 ml (2 cups) Vegetable stock
2 tbsp Pesto
200 g (7 oz) Peas
75 g (3 oz) Grated cheese

Directions

I start by preheating the oven to 200C/400F. In a roasting tin, I combine the oil, onion, broccoli, garlic, paprika, salt, and pepper, tossing everything together until it’s nicely coated. I bake this for 10 minutes so the vegetables start to soften and develop flavor.

Next, I add the orzo, pesto, and vegetable stock, giving everything a good mix. Then I cover the dish with a lid or tin foil and bake it for another 15 minutes.

Once that’s done, I remove the dish from the oven, stir in the peas, and sprinkle the cheese over the top. I bake it uncovered for a final 5 minutes until the cheese is melted and slightly golden.

Before serving, I always check that the orzo is perfectly cooked and creamy.

To make this on the hob instead, I heat oil in a sauté pan and add the onion and garlic, cooking for about 5 minutes until softened. Then I stir in the broccoli, paprika, salt, pepper, orzo, and vegetable stock. I bring it to a simmer, cover with a lid, and cook over low heat for 15 minutes, stirring occasionally to prevent sticking. When the orzo is tender, I stir in the pesto and peas, then top with grated cheese and place it under the grill for 5 minutes until golden and bubbling.

Servings and Timing

This recipe makes 4 servings. The prep time is about 5 minutes, and the cook time is around 35 minutes, giving a total of 40 minutes from start to finish.

Variations

I like to switch up this Broccoli Orzo Bake depending on what I have in my fridge. Sometimes I add spinach or kale for extra greens, or toss in sun-dried tomatoes for a tangy twist. If I want more protein, I might add cooked chicken or chickpeas. For a creamier texture, a splash of cream or a spoonful of ricotta stirred in at the end works beautifully.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or vegetable stock to loosen the orzo before warming it in the microwave or on the stovetop. It can also be frozen for up to 2 months—just make sure to thaw it overnight in the fridge before reheating.

FAQs

How do I prevent the orzo from sticking together?

I make sure there’s enough liquid in the pan and stir the orzo halfway through cooking to keep it from clumping.

Can I use frozen broccoli instead of fresh?

Yes, I can use frozen broccoli—no need to thaw it first, just add a few extra minutes to the baking time.

What type of cheese works best for this recipe?

I like using a sharp cheddar or mozzarella, but any melty cheese such as Gruyère or Monterey Jack works well.

Can I make this dish vegan?

Yes, I can easily make it vegan by using vegan pesto and plant-based cheese.

How do I know when the orzo is done?

I check that the orzo is soft but not mushy; it should have absorbed most of the stock and have a creamy consistency.

Can I add other vegetables?

Definitely. I often mix in mushrooms, zucchini, or bell peppers for added flavor and texture.

Can I prepare this dish ahead of time?

Yes, I can assemble it ahead and refrigerate it before baking. When ready to cook, I just add 5 extra minutes to the baking time.

Is it possible to use another type of pasta?

While orzo gives the best texture, I can substitute with small pasta shapes like macaroni or small shells.

What can I serve with Broccoli Orzo Bake?

I like serving it with a crisp green salad or some crusty bread for a complete meal.

Can I use homemade pesto?

Absolutely. I love using homemade pesto when I have it—it gives the dish a fresher, more vibrant flavor.

Conclusion

This Broccoli Orzo Bake has become one of my favorite go-to dinners when I want something cozy, quick, and full of flavor. I love that it all comes together in one pan with simple ingredients, and it’s just as tasty the next day. Whether baked or made on the hob, it’s an easy, satisfying meal that fits any day of the week.