Dinner

Healthy Baked Feta Orzo with Roasted Tomatoes, Asparagus, and Spinach Recipe

Name: Healthy Baked Feta Orzo with Roasted Tomatoes, Asparagus, and Spinach Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 block feta cheese; 2 tbsp mascarpone cheese; 10 oz cherry tomatoes, halved; 7 oz asparagus, cut into 1-inch pieces; 3.5 oz baby spinach, roughly chopped; 0.5 oz fresh basil, finely chopped; 2 tbsp fresh chives; 3 tbsp olive oil; 2 cups orzo pasta; Salt; Black pepper

ByNaomi Fletcher February 2, 2026February 2, 2026

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Introduction

Healthy Baked Feta Orzo is a creamy, veggie-packed dinner that combines roasted tomatoes, asparagus, and spinach with tender orzo pasta and melted feta cheese. This one-pan meal is simple to prepare and ready in under 40 minutes, making it perfect for busy weeknights.

A close-up view of a creamy risotto dish served in a white bowl on a white marbled surface. The risotto has a soft, creamy texture with visible rice grains mixed evenly. On top, there are bright green asparagus pieces arranged in a circular pattern, along with whole roasted cherry tomatoes showing a slightly wrinkled, shiny red skin. Scattered fresh basil leaves add a pop of green, complementing the vegetables. The overall colors show creamy off-white rice, vibrant red tomatoes, and fresh green asparagus and basil. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil
1 block feta cheese
10 oz cherry tomatoes, halved
7 oz asparagus, cut into 1-inch pieces
2 cups orzo pasta
0.5 oz fresh basil, finely chopped
2 tbsp fresh chives
2 tbsp mascarpone cheese
3.5 oz baby spinach, roughly chopped
Salt
Black pepper

Instructions

Step 1: Preheat your oven to 200°C (390°F). Place the block of feta cheese in a large oven-safe pan, drizzle with 1 tablespoon of olive oil, and roast it for 8 minutes.
Step 2: Remove the pan from the oven, scatter the halved tomatoes and asparagus pieces around the feta, drizzle with the remaining olive oil, season with black pepper, and return to the oven for 12 to 15 minutes until the vegetables are soft and golden.
Step 3: While the feta and vegetables roast, boil the orzo in salted water until al dente. Reserve half a cup of the pasta water before draining.
Step 4: Mash the roasted feta in the pan with a fork until creamy. Stir in the cooked orzo and some reserved pasta water. Add the baby spinach and mix until it wilts.
Step 5: Fold in mascarpone cheese, fresh basil, and chives. Season with salt and pepper to taste. Serve the dish hot for the best experience.

Tips & Variations

Check the orzo 2 to 3 minutes before the package instructions to avoid overcooking and ensure a perfect texture.
Generously salt the pasta water to enhance the flavor of the orzo.
Let the feta sit at room temperature for 15 to 20 minutes before baking to help it melt evenly.
Add mascarpone while the orzo is still hot to create a silky, creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.