When I want a healthy dinner with minimal effort, my creamy orzo skillet is usually my go-to. But this year, I took it one step further with an oven-baked version, which delivers the same creamy magic (there’s no actual cream) but is even more hands off. Adding white beans, mozzarella, and a splash of milk turns it into a protein-packed dinner, with over 20 grams of protein per serving.

Easy Variations

Adding just the right amount of liquid is key to achieving perfectly al dente orzo, which is why I recommend keeping the cherry tomatoes even if you’re switching up the flavors. (I tested a version with marinara sauce and one with just broth and milk, and neither felt as fresh or as flavorful as the one with the tomatoes). That said, here are a few easy ways to switch it up:

  • Mediterranean: stir in chickpeas and feta in place of white beans and mozzarella (and maybe some olives, too)
  • Spicy tomato-basil: Stir in a teaspoon of Calabrian chili paste (or extra red pepper flakes) and finish with fresh basil
  • Roasted veggie: Stir in other roasted or sauteed veggies in addition to or in place of the spinach, such as mushrooms (in the winter) or zucchini (in the summer)

creamy tomato baked orzo

serves 4 to 6
tomato baked orzo

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 1 cup orzo
  • 4 cloves garlic, minced
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Freshly ground black pepper
  • 2 (10-ounce) pints cherry tomatoes, halved
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 cup whole milk (I always use Fairlife)
  • 1 (15-ounce) can white beans, drained and rinsed
  • a few handfuls of fresh baby spinach
  • 8 ounces fresh mozzarella cheese, torn into bite-size pieces
  • a drizzle of pesto (I like Gotham Greens) or balsamic glaze, for serving

Instructions

  • Heat the oven to 425°F.
  • Drizzle a little bit of olive oil into the baking dish to help prevent the orzo from sticking. Add the orzo, garlic, salt, red pepper flakes, several grinds black pepper, and the remaining 1 tablespoon oil and stir to evenly coat the orzo. Spread into an even layer.
  • Scatter the halved cherry tomatoes over top, flipping most of them so they're facing upwards (this is a lot less fussy than it sounds). Pour the broth over the tomatoes, followed by the milk.
  • Bake, uncovered, until the orzo is very al dente, 25 to 30 minutes.
  • Remove the baking dish from the oven. Add the beans, spinach, and half the cheese and stir to combine, making sure to release any stuck-on orzo at the bottom of the dish. Scatter the remaining cheese over top.
  • Return the baking dish to the oven until the cheese is melted, 5 to 10 minutes.
  • Let rest for 5 minutes, then season to taste with salt and pepper. Serve warm, drizzled with pesto or balsamic glaze.