This post may contain paid and/or affiliate links. I may make a small commission at no extra cost to you. Please see our Privacy Policy.
This article is all about how to make a roasted tomato and mushroom orzo bake.
This dish has become one of my favourite cozy weeknight meals.
It’s one of those one-pan recipes that feels a little special, thanks to the roasted tomatoes and melty cheese, but it’s honestly so easy to throw together.
Everything bakes in stages, so the flavours build as you go and the result is a creamy, flavour-packed orzo that pairs perfectly with whatever protein you have on hand.
I’ve served it with baked chicken, shrimp, and even fried eggs.
It works with everything.
My husband loves it and it’s such an easy dish that doesn’t require a lot of prep!
Tomato and Mushroom Orzo Bake
Ingredients
- 2 cups cherry tomatoes
- 1½ cups sliced mushrooms
- 2 tbsp olive oil
- 1½ cups dry orzo
- 3 tbsp pesto (store-bought or homemade)
- 2½ cups chicken broth (divided: 2 cups + ½ cup)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp paprika
- Pinch of cayenne (optional)
- 2 cups shredded cheese (mozzarella, cheddar, or a mix)
Instructions
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Roast the veggies.
Preheat oven to 400°F. In a deep baking dish, toss cherry tomatoes and mushrooms with olive oil. Roast for 20 minutes until softened and slightly blistered.
Add the orzo and seasonings.
Remove from oven and stir in dry orzo, pesto, 2 cups of chicken broth, and all the spices: garlic powder, onion powder, pepper, paprika, and cayenne. Mix well to combine.
Bake again.
Return to the oven and bake for another 20 minutes.
Add more broth and stir.
Pour in the remaining ½ cup of broth, stir everything again, and bake for another 10 minutes.
Add the cheese.
Finally, stir in the shredded cheese and bake for 5 more minutes until everything is creamy and melted.
Serve it up.
Give it a final stir and serve hot. Add your choice of protein on top or on the side—grilled chicken, shrimp, or even crispy tofu all work beautifully.
Nutrition Estimate (Per Serving, 1/4 of recipe without added protein)
- Calories: ~430
- Protein: ~18g
- Carbohydrates: ~42g
- Fat: ~22g
- Fibre: ~3g
Nutrition will vary based on cheese and pesto used. Adding a lean protein like grilled chicken (about 4 oz) would bring this to ~580 calories and 40g of protein.
This orzo bake is creamy, comforting, and full of flavour—and you barely have to do any stovetop cooking. Just bake, stir, and let the oven do the work. I love making this on Sundays and keeping the leftovers for lunch.
Let me know what protein you pair it with!
Ingredients
Method
- Preheat oven to 400°F. In a deep baking dish, toss cherry tomatoes and mushrooms with olive oil. Roast for 20 minutes until softened and slightly blistered.
- Remove from oven and stir in dry orzo, pesto, 2 cups of chicken broth, and all the spices: garlic powder, onion powder, pepper, paprika, and cayenne. Mix well to combine.
- Return to the oven and bake for another 20 minutes.
- Pour in the remaining ½ cup of broth, stir everything again, and bake for another 10 minutes.
- Finally, stir in the shredded cheese and bake for 5 more minutes until everything is creamy and melted.
- Give it a final stir and serve hot. Add your choice of protein on top or on the side—grilled chicken, shrimp, or even crispy tofu all work beautifully.
