Put dry orzo in the baking dish and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient oven orzo is the kind of weeknight recipe I lean on when I’m tired but still want something comforting and homemade. Dry orzo goes straight into the baking dish—no boiling, no extra pots—and bakes in the oven with broth, tomatoes, and cheese until it’s tender, saucy, and richly flavored. Orzo, a rice-shaped pasta with roots in Mediterranean cooking, has a lovely way of soaking up flavor, and here it does all the work for you while the oven does the cooking. It’s simple enough for a busy Tuesday, but satisfying enough that your family will happily ask for it again.

Serve this oven-baked orzo hot, straight from the baking dish, with a crisp green salad dressed in a bright vinaigrette to balance the richness. Garlic bread or warm crusty baguette is great for scooping up the saucy edges. If you’d like to add protein, top each portion with sliced rotisserie chicken, seared shrimp, or a few meatballs. A side of simply roasted vegetables—broccoli, zucchini, or green beans—rounds it out into a complete, cozy meal.

Servings: 4

1 1/2 cups dry orzo pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a little oil or nonstick spray if you like, just to help with cleanup.

Scatter the dry orzo evenly over the bottom of the baking dish. This is your base layer—no need to cook it first. Make sure it’s in an even layer so it cooks uniformly.

Pour the canned diced tomatoes and all their juices evenly over the dry orzo. Gently shake the dish or use the back of a spoon to spread the tomatoes so they’re fairly evenly distributed.

Slowly pour the broth over everything, making sure all of the orzo is moistened. If any dry patches are sitting above the liquid, nudge them down with a spoon so they’re submerged or at least just barely peeking through.

Sprinkle 1 cup of the shredded mozzarella evenly over the top. The cheese will melt into the liquid as it bakes, helping to create a creamy, saucy texture around the orzo.

Cover the baking dish tightly with foil to trap steam. Bake for 25 minutes, then carefully remove the foil (watch for hot steam).

Stir the orzo gently, scraping along the bottom of the dish to loosen any bits that may be starting to stick, and smooth it back into an even layer. If it looks very dry, add a splash (2–4 tablespoons) of hot water or broth around the edges.

Sprinkle the remaining 1/2 cup mozzarella evenly over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the orzo is tender, most of the liquid is absorbed into a saucy consistency, and the cheese on top is melted and lightly golden in spots.

Remove from the oven and let the orzo rest for 5–10 minutes before serving. This short rest allows the pasta to finish absorbing the sauce and makes it easier to scoop neat portions. Taste and, if desired, season each serving with a pinch of salt and freshly ground black pepper at the table.

You can take this basic 4-ingredient framework in several directions while keeping the method the same. For extra protein, stir in 1–2 cups of cooked, diced chicken, sausage, or chickpeas when you give the orzo its mid-bake stir. To add more vegetables, tuck a handful of baby spinach or frozen peas into the dish at that same stirring step; they’ll wilt or warm through in the final bake. If you enjoy bolder flavor, swap part of the mozzarella for a sharper cheese like Parmesan or a smoked provolone, or choose fire-roasted diced tomatoes for a subtle charred note. For a vegetarian version, stick with vegetable broth and pair with a salad and roasted vegetables to make it a complete meal. Food safety notes: Always use broth before its expiration date and keep it refrigerated after opening; discard if it smells off. When adding any pre-cooked meats, make sure they were cooled and stored properly and that the finished dish reaches at least 165°F (74°C) in the center if you’re reheating leftovers. Cool leftovers promptly, refrigerate within 2 hours, and enjoy within 3–4 days, reheating only what you plan to eat until hot and steaming throughout.