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Spring Veggie & Orzo Casserole

Spring Veggie and Orzo Casserole is fresh, cozy, and full of color. Tender asparagus, sweet peas, and creamy orzo bake together with melty cheese for an easy dinner that feels special but simple.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 cup orzo pasta uncooked
  • 1 cup asparagus chopped
  • 1 cup sweet peas fresh or frozen
  • 1 zucchini chopped
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp olive oil divided
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Aluminum Foil

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
  2. In a large bowl, stir together the uncooked orzo, chopped asparagus, peas, zucchini, and minced garlic.
  3. Pour in the vegetable broth and drizzle with olive oil. Season with salt and pepper. Stir well so the pasta is evenly distributed.
  4. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  5. Bake for 25 to 30 minutes, until the orzo is tender and most of the liquid is absorbed.
  6. Remove the foil and sprinkle mozzarella and Parmesan evenly over the top.
  7. Bake uncovered for another 10 minutes, until the cheese is melted and lightly golden.
  8. Let the casserole rest for 5 minutes before serving so it sets properly.

Notes

You can add cooked chicken or white beans for extra protein. Spinach or broccoli can be substituted for zucchini or asparagus. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to maintain moisture.