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–+ servings
A round baking pan with orzo pasta, tomatoes, fresh basil leaves and parmesan with serving utensils on a wooden table.
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Orzo Pasta With Tomatoes And Parmesan

This baked orzo pasta has juicy roasted tomatoes and garlic with lots of parmesan cheese.
Course Main Course
Cuisine Greek
Diet Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Servings 3
Calories 535kcal
Author by Jenny Skrapaliori Graves

Ingredients

  • 1½ lb cherry tomatoes
  • 1 garlic head
  • ¼ cup extra virgin olive oil
  • 2-4 chili peppers optional
  • 1 cup parmesan cheese grated
  • 2 cups cooked orzo pasta about one cup raw orzo, 6 oz
  • 1 teaspoon sugar level
  • sea salt

Instructions

  • Preheat the oven to 425°F / 220°C.
  • Wash and quickly dry the cherry tomatoes and chilies. Peel the garlic. Add all to a medium size baking pan with ¼ cup of olive oil, a teaspoon of sugar and a pinch of sea salt.
    Add a few fresh basil leaves and a couple of chili peppers and toss to mix.
    Roast in the oven for 30 minutes.
  • While the tomatoes roast, follow the packet instructions and cook the orzo al dente.
  • Remove the tomatoes from the oven. Discard the chilies and basil.
    Transfer the garlic cloves to a plate and mash them with a fork.
  • Return the garlic to the baking pan. Add the cooked orzo. Add most of the parmesan cheese, and save some for the top.
    Mix well and sprinkle a generous amount of grated cheese on top.
    Bake in the oven for 15 minutes or until the top is bubbly and golden.

Notes

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 535kcal | Carbohydrates: 51g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 23mg | Sodium: 561mg | Potassium: 590mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1458IU | Vitamin C: 52mg | Calcium: 430mg | Iron: 4mg