Baked orzo with artichokes and halloumi is the pantry-to-oven dinner you’ll make on repeat! One pan, 30 minutes, and cheesy charred edges for the win.
Some nights call for a recipe that doesn’t ask much of you. This baked orzo dish is exactly that! A one-pan Mediterranean-style bake comes together with a some pantry staples and cheese.
I first made this back in 2018, pulled straight rom my friend Samantha Ferraro’s cookbook, The Weeknight Mediterranean Kitchen. She’s a fellow OG food blogger friend and her book is still one I reach for when I want something vibrant on the table fast. This orzo bake was the recipe that hooked me- and it’s the one that taught me to keep halloumi in my fridge at all times.
If you haven’t cooked with halloumi cheese before, this is the recipe to start with. It’s a semi-hard, brined cheese (traditionally a mix of goat and sheep milk) with a high melting point, so instead of turning into a puddle, it holds its shape and gets golden, salty, slightly squeaky pockets throughout the bake. Paired with jammy roasted tomatoes, tender artichoke hearts, and a good hit of garlic and lemon zest, it’s a dinner that tastes a lot more composed than the effort it actually takes.
Recipe Highlights
- One pan, one oven, minimal cleanup. Cook the orzo, toss everything together, bake. No layering, no fuss.
- Pantry-friendly. Dried orzo, canned artichoke hearts, garlic, and Parmesan are ingredients you likely already have on hand.
- Bright, not heavy. Lemon zest and Aleppo pepper keep this from tasting like a heavy casserole.
- Ready in about 30 minutes, perfect weeknight dinner and not just a weekend project.
Notes & Substitutions
- Halloumi: Look for it near specialty or Mediterranean cheeses at most well-stocked grocery stores. Feta is the best substitute (just note it’s saltier and won’t hold its shape as neatly, so taste before adding extra salt).
- Artichoke hearts: Canned or thawed-from-frozen both work. Drain canned artichokes well so the bake doesn’t turn watery.
- Aleppo pepper: Mild, fruity heat. If you can’t find it, sub ½ teaspoon standard red chili flakes (it’ll bring more heat and less of that raisin-y sweetness, so start with less).
- Tomatoes: Cherry or grape tomatoes both work beautifully here; halving them helps them collapse and char in the oven instead of staying firm.
- Orzo: Cook it just shy of al dente (about 7-8 minutes) since it finishes cooking in the oven (this keeps it from turning mushy).
Baked Orzo with Artichokes, Tomatoes, and Halloumi
Ingredients
- 8 oz (226 g) dried orzo
- 2 Tablespoon (30 ml) olive oil, plus 1 tsp, divided
- 3 garlic cloves, chopped finely
- 1 teaspoon Aleppo pepper flakes
- zest of 1 lemon
- 15 oz (425 g) canned or frozen and thawed artichoke hearts, cut in half
- 8 oz (226 g) halloumi cheese, cut in small cubes
- 4 oz (113 g) grated Parmesan cheese, divided
- 4 oz (113 g) cherry or grape tomatoes, cut in half
- 1 teaspoon dried oregano
- salt, as needed
Instructions
- Preheat oven to 400 degrees F (204 C) and bring a pot of water to a boil. Add in orzo and cook until just about done, about 7-8 minutes. Once done, drain the orzo and set aside.
- In a small pan, heat 2 tablespoons (30 ml) of oil and add the garlic, Aleppo pepper, lemon zest, and artichoke hearts. Saute until the garlic is lightly caramelized, about 2 minutes. Add the artichoke mixture to the cooked orzo, along with the halloumi and Parmesan, and toss everything together. Add salt and taste for seasoning.
- Transfer mixture to an oiled 12-inch by 8 1/2-inch (30 x 21-cm) casserole dish (or one of similar size) and top with cherry tomatoes, dried oregano, and an extra grating of Parmesan cheese. Drizzle the remaining olive oil on top and bake for 20 minutes until the tomatoes begin to char and get soft.
- Allow to cool for 5 minutes before serving.
Notes
- If you can’t find halloumi, substitute in feta. Halloumi is not as salty as feta and it can withstand a higher cooking temperature.
- Aleppo pepper has a moderate heat level. If you cannot find Aleppo pepper, substitute with 1/2 teaspoon standard red chili flakes. (Red chili flakes pack more heat, but less flavor than Aleppo)
- Baked orzo can be enjoyed warm fresh from the oven, or chilled straight from the fridge.
Like this recipe? Rate & comment below!Related Easy Dinners
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- Cheesy Baked Pasta (easy lasagna variation)
- Spaghetti Carbonara
This looks SOOO good Maryanne!! Thank you so much for making this recipe and I am so thrilled you tried halloumi…it is addictive!