This Cheesy Baked Orzo with Vegetables is the kind of dish I make when I want something cozy, satisfying, and effortless. I first discovered this combination on a busy spring evening when the farmers market had an overflowing basket of cherry tomatoes and a bunch of asparagus that begged to be used. I wanted a meal that felt like a warm hug but did not involve standing at the stove stirring pasta. The result was a one-pan bake that roasts the vegetables, cooks the orzo right in the dish, and finishes under a blanket of golden mozzarella and salty parmesan. It is bright, creamy, and deeply comforting all at once.

What makes this version special is the balance between lightly caramelized vegetables and the tender, almost risotto-like orzo. The cherry tomatoes burst and release sweet juices, the mushrooms add earthiness, and the asparagus brings a hint of spring freshness. The cheese creates a creamy top layer that kids and adults both love. This is now a go-to for low-effort weekend dinners, and it has a way of showing up at potlucks and casual family dinners where it disappears quickly. Make it with a crisp salad on the side and you have a complete, satisfying meal.

Ingredients

• Onion: 1 small, diced. I like yellow onion for its mild sweetness when roasted. Look for firm bulbs without soft spots.
• Cherry tomatoes: 1 pint. Choose firm, ripe tomatoes that will burst and release bright, concentrated flavor when roasted.
• Mushrooms: 8 ounces sliced. Cremini or baby bella add an earthy richness and hold their texture during the initial roast.
• Asparagus: 1 bundle trimmed and cut into 1 inch pieces. Tender but firm spears work best so they do not overcook when combined with orzo.
• Olive oil: 2 tablespoons. Use extra virgin for flavor when roasting vegetables.
• Salt: 1 teaspoon and Pepper: 1/4 teaspoon for seasoning. Adjust to taste depending on the saltiness of your broth and cheese.
• Dried thyme: 1 teaspoon. Adds a subtle herbal note that complements both tomatoes and mushrooms.
• Orzo: 1 pound uncooked. Standard wheat orzo cooks to a tender, slightly chewy texture when baked in liquid.
• Vegetable broth: 3 cups. Use a good quality low sodium broth or stock for better control of overall seasoning.
• Frozen peas: 1 cup. Stirred in frozen they provide sweet pops of color and texture and reheat perfectly in the residual heat.
• Parmesan cheese: 2 tablespoons grated. Freshly grated is best for flavor and melting into the orzo.
• Mozzarella cheese: 1 cup shredded. Whole milk mozzarella gives a creamy, stringy finish that browns nicely at the end.

Instructions

Preheat and prepare vegetables Preheat the oven to 400 degrees Fahrenheit. In a 9 by 13 inch baking dish combine the diced onion, cherry tomatoes, sliced mushrooms, and asparagus pieces. Drizzle with 2 tablespoons olive oil, add 1 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon dried thyme. Toss the vegetables until they are evenly coated, distributing the oil and seasonings so they roast evenly. First roast Place the baking dish uncovered in the preheated oven and roast for 15 minutes. Look for tomatoes beginning to blister and mushrooms starting to brown. This initial roast concentrates flavors and softens the vegetables so they meld with the pasta later. Add orzo and broth Carefully remove the dish from the oven and stir in 1 pound uncooked orzo, 3 cups vegetable broth and 1 cup frozen peas. Mix thoroughly to prevent dry pockets. Cover the dish tightly with foil to trap steam and return it to the oven for 10 minutes. The liquid will begin to absorb and the orzo will soften. Stir and continue baking After 10 minutes remove the foil and stir the contents, scraping the bottom to prevent sticking. If the orzo near the edges looks dry add a tablespoon of water or broth. Re-cover and bake an additional 10 minutes. This staggered baking gives the orzo time to hydrate without overcooking the vegetables. Finish with cheeses Remove the dish, stir in 2 tablespoons grated parmesan, then sprinkle 1 cup shredded mozzarella evenly over the top. Cover and bake for a final 10 minutes until the cheeses are melted and the top is slightly golden. Let the dish rest 5 minutes before serving to allow the orzo to set slightly and flavors to meld.

Storage Tips

Cool the dish to room temperature for up to an hour before refrigerating. Store in airtight containers and refrigerate for up to four days. For freezing, portion into freezer safe containers leaving a little headroom for expansion and freeze for up to three months. To reheat from refrigerated, microwave individual portions adding a tablespoon of broth then heat in 30 second bursts or reheat in a 350 degree oven for 12 to 18 minutes covered until warmed through. From frozen, thaw overnight then reheat as directed, or bake covered at 350 degrees for 30 to 40 minutes until bubbly.

Ingredient Substitutions

If you need to adapt the ingredients try using green beans or diced bell peppers in place of asparagus. Swap cremini mushrooms for button mushrooms or omit them for a lighter dish. For gluten free, use a certified gluten free orzo or small rice shaped pasta maintaining the same volume and check cook times. Replace mozzarella with provolone or fontina for a different melting profile. If you prefer less dairy use 1/2 cup of a dairy free shredded cheese and reduce the parmesan or omit it entirely while boosting seasoning with a splash of lemon.

Serving Suggestions

Serve this with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A simple arugula salad tossed with olive oil and lemon is a bright pairing. For heartier meals add grilled chicken slices or baked tofu on the side. Garnish with extra grated parmesan, a grind of black pepper, and a few torn basil leaves for color and freshness. This dish works well for casual family dinners, potlucks and relaxed weekend lunches.

Seasonal Adaptations

In spring emphasize asparagus and peas as in the recipe. In summer increase cherry tomatoes and add fresh basil at the end. In autumn swap asparagus for roasted butternut squash and fold in baby spinach, adding a pinch of nutmeg to the seasoning. For winter use sautéed leeks and roasted root vegetables and finish with aged cheddar for a richer, cozier flavor profile. These adjustments keep the technique consistent while allowing seasonal produce to shine.

Meal Prep Tips

Assemble the dish up to the point of baking and cover tightly in the refrigerator for up to 24 hours. When ready to eat bake at 400 degrees for the full time indicated, adding a few extra minutes if the dish is cold from the fridge. For individual lunches portion into microwave safe containers and add a small container of extra broth to refresh before reheating. If you want to make multiple meals, double the recipe and bake in two pans to avoid crowding which can lead to uneven cooking.

Food brings people together and this one dish does that with very little fuss. I hope you try it on a busy weeknight or for a small gathering and that it becomes one of those comfortable classics you return to again and again.