My roommate showed me this last week and I haven't stopped making it

My roommate showed me this oven baked 3-ingredient lazy feta orzo just last week, and I swear I haven’t stopped making it since. It reminds me of the kind of hot dishes we used to throw together on busy farm nights—simple pantry staples, one pan, into the oven, and everyone’s happy. The orzo bakes up tender and a little creamy, the feta melts into soft, salty pockets, and the edges turn golden and just a bit crispy, like the corners of a good casserole dish at a church potluck. It’s the kind of no-fuss comfort food that feels like it’s been around forever, even though it only takes a few minutes to toss together.

Serve this warm right out of the baking dish with a big spoon. It’s hearty enough to be a main dish with a simple green salad or some sliced tomatoes on the side. It also makes a comforting side next to roast chicken, pork chops, or meatloaf—anything that gives you a bit of gravy or pan juices to spoon over the top. A handful of frozen peas or a sliced cucumber salad will round out the plate nicely, and if you’ve got leftover baked orzo, it reheats well in the oven with a splash of water to loosen it back up.

Servings: 4

2 cups dry orzo pasta

Preheat your oven to 375°F (190°C). Set out a medium to large white oval baking dish or any 2–2.5 quart baking dish that’s safe for the oven.

Pour the dry orzo into the baking dish and spread it into an even layer with your hand or a spoon.

Slowly pour the chicken broth over the orzo, making sure all the pasta is submerged. Give it a gentle stir so the orzo isn’t clumped in one spot.

Sprinkle the crumbled feta evenly over the top of the orzo. Don’t stir it in—leaving it on top helps it melt and brown into soft, golden, cheesy spots.

Carefully place the baking dish on the middle rack of the preheated oven. Bake uncovered for 30–35 minutes, until most of the liquid is absorbed, the orzo is tender, and the edges are bubbling and turning golden brown.

Check the orzo by tasting a few pieces from the center of the dish. If it’s still a little firm and there’s no liquid left, add 1/4 to 1/2 cup more hot broth or water, gently stir, and bake for another 5–10 minutes.

Once the orzo is tender and the top and edges are lightly browned, remove the dish from the oven. Let it rest for 5–10 minutes so it thickens slightly and the cheese settles into the pasta.

Before serving, you can gently fluff the orzo with a fork, folding some of the browned feta from the top down into the pasta while leaving a few golden bits on the surface for that cozy, baked look.

If you’d like a little more richness, you can swap 1 cup of the broth for whole milk or half-and-half, stirring it in with the broth before baking. For a touch of color and freshness, stir in a cup of thawed frozen peas or a handful of chopped spinach during the last 10 minutes of baking. You can also crumble a bit more feta on top right before serving if you love extra cheese. For a heartier meal, fold in some cooked, shredded chicken or browned sausage after baking, then return the dish to the oven for 5 minutes just to warm everything through. If you prefer a bit of a crust, move the dish to the top rack for the last 5 minutes of baking or briefly use the broiler, watching closely so the cheese doesn’t burn. To keep things safe, always use low-sodium broth to avoid overly salty results, especially since feta is naturally salty. Make sure the dish is bubbling hot in the center before you pull it from the oven, and handle the hot baking dish carefully with thick oven mitts. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days; reheat thoroughly until steaming before serving.