This oven baked 4-ingredients creamy roasted grape tomato orzo is the kind of low-effort dish that feels a little special when it comes out of the oven. It is cozy, creamy, and full of sweet roasted tomato flavor, with the orzo soaking up all those juices as it bakes. I love recipes like this for busy weeks or casual summer get-togethers because they look impressive in the dish but are made with just a handful of simple ingredients.
Serve this orzo as a main dish with a crisp green salad and garlic bread, or spoon it alongside grilled chicken, steak, or Italian sausage for a fuller meal. It also fits right in at a cookout or potluck since it holds heat well and tastes great warm. A chilled glass of white wine or sparkling lemonade pairs nicely with the creamy tomato flavor.
Oven Baked 4-Ingredients Creamy Roasted Grape Tomato Orzo
Servings: 6
Ingredients
2 cups dry orzo
Directions
1. Preheat the oven to 400°F and lightly grease an oval baking dish.
2. Add the dry orzo and grape tomatoes to the baking dish, then scatter the cubed cream cheese over the top and sprinkle in 1 1/2 cups of the mozzarella.
3. Pour in 3 1/2 cups of water, gently stir just enough to settle the orzo into the liquid, and cover the dish tightly with foil.
4. Bake for 30 minutes, remove the foil, stir everything well so the cream cheese melts into the pasta, then top with the remaining 1/2 cup mozzarella.
5. Return the dish to the oven uncovered and bake for 10 to 15 minutes more, until the top is melted and lightly golden and the orzo is tender. Let it sit for 5 minutes before serving.
Variations & Tips
Add a little seasoning: Even with just four main ingredients, a pinch of salt, black pepper, garlic powder, or Italian seasoning can wake up the whole dish. If your cheese is lightly salted, taste before serving and adjust as needed.
Make it heartier: Stir in shredded rotisserie chicken, cooked Italian sausage, or a can of drained white beans after the first bake if you want to turn this into a more filling one-pan dinner.
Try another cheese: Mozzarella keeps things mild and stretchy, but provolone, fontina, or a little grated Parmesan can add more savory flavor. I like combining mozzarella with Parmesan when I want a more golden top.
Watch the liquid: Since oven temperatures and baking dishes can vary, check the orzo before the final bake. If it looks too dry, add a splash of hot water before stirring. If it seems loose, the resting time will help it thicken up.
Great for meal prep: Leftovers reheat well for lunch the next day. Store them covered in the fridge, and add a spoonful of water before reheating so the pasta loosens back into that creamy texture.
