Vegetarian Orzo & Feta Bake

Vegetarian Orzo & Feta Bake


Makes 6 servings (or 8 side-dish servings)


1 package (16 ounces) orzo pasta
1 can (4-1/4 ounces) chopped black olives, drained
2 cloves garlic, minced
1 sheet (24X18 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
1 can (about 14 ounces) diced Italian-style tomatoes, undrained
1 can (14 ounces) vegetable broth
2 tablespoons olive oil
6 to 8 ounces feta cheese, cut into 1/2-inch cubes


  1. Preheat oven to 450°F.
  2. Combine orzo, olives and garlic in medium bowl. Place orzo mixture in center of foil sheet. Fold sides of foil up around orzo mixture, but do not seal.
  3. In same bowl, combine tomatoes with juices, broth and oil. Pour over orzo mixture. Top with cheese.
  4. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Place packet on baking sheet.
  5. Bake 22 to 24 minutes or until pasta is tender. Remove from oven; let stand 5 minutes. Open packet and transfer contents to serving plates.

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