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dump and bake Marry Me orzo in baking dish
Katie

Dump & Bake Marry Me Orzo Bake

This creamy dump-and-bake orzo casserole is packed with broccoli, sun-dried tomatoes, garlic, Parmesan, and basil for an easy, cozy dinner that tastes restaurant-worthy.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb orzo pasta
  • 3 cups broccoli florets cut into bite-sized pieces
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes packed in oil, roughly chopped
  • 4 cloves garlic minced
  • ½ tsp kosher salt
  • ½ tsp crushed red pepper flakes
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • ½ cup grated Parmesan cheese plus more for serving
  • 2 handfuls fresh spinach roughly chopped
  • 2 tbsp fresh basil chopped, plus more for serving

Equipment

  • 9x13-inch baking dish or large casserole dish
  • Aluminum foil
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (or any large oven-safe casserole dish).
  2. Add the orzo, broccoli, vegetable broth, heavy cream, sun-dried tomatoes, minced garlic, salt, red pepper flakes, oregano, black pepper, and smoked paprika to the prepared dish. Stir well to evenly distribute everything.
  3. Cover the dish tightly with foil and bake for 30 to 40 minutes, until the orzo is tender but still has a slight bite. (Bake time can vary depending on dish depth and your oven.)
  4. Remove the foil and stir in the Parmesan, spinach, and basil. Return to the oven uncovered for 5 to 10 minutes, just until the cheese melts and the spinach wilts.
  5. Serve warm, topped with extra Parmesan and fresh basil. Optional: add crusty bread on the side to soak up the creamy sauce.

Notes

Broccoli tip: Cut florets small so they cook through with the orzo. If you like crisp-tender broccoli, stir it in halfway through baking instead of at the start.
Make it extra “Marry Me”: Add 1 teaspoon Italian seasoning or a splash (1–2 teaspoons) of the sun-dried tomato oil for a richer flavor.
Swap the cream: Half-and-half works but will be a little thinner; for best results, use heavy cream or stir in an extra 2–3 tablespoons Parmesan to thicken.
Don’t skip the foil: Covering tightly traps steam so the orzo cooks evenly. If the top looks dry when you uncover it, stir in a splash of broth before adding the spinach.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a small splash of broth or cream to loosen the sauce.
Serving ideas: Great with a simple arugula salad, roasted chicken, or chickpeas stirred in for extra protein.