Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Orzo with Artichokes, Tomatoes, and Halloumi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

This savory Baked Orzo with Artichokes, Tomatoes, and Halloumi recipe is a Mediterranean-inspired casserole featuring creamy orzo pasta, tangy artichoke hearts, juicy cherry tomatoes, and salty halloumi cheese. Lightly seasoned with garlic, Aleppo pepper flakes, lemon zest, and fresh oregano, this dish is baked to perfection until the tomatoes are slightly charred and the cheese is golden. It’s a comforting and flavorful vegetarian meal perfect for weeknight dinners or casual gatherings.

  • Total Time: 43 minutes
  • Yield: 4 servings

Ingredients

Orzo and Base

  • 8 oz (226 g) dried orzo
  • 2 Tablespoons (30 ml) olive oil, divided (1 tsp reserved)
  • 3 garlic cloves, chopped finely
  • 1 teaspoon Aleppo pepper flakes
  • Zest of 1 lemon
  • Salt, as needed

Vegetables and Cheese

  • 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

Instructions

  1. Preheat and Cook Orzo: Preheat your oven to 400°F (204°C). Bring a large pot of water to a boil and add the dried orzo. Cook the orzo for about 7-8 minutes until just tender but still slightly firm. Drain the orzo thoroughly and set aside.
  2. Sauté Artichokes and Aromatics: In a small pan, heat 2 tablespoons (30 ml) of olive oil over medium heat. Add the chopped garlic, Aleppo pepper flakes, lemon zest, and halved artichoke hearts. Sauté this mixture for about 2 minutes until the garlic is lightly caramelized and fragrant.
  3. Combine Ingredients: Transfer the sautéed artichokes and aromatics to the cooked orzo. Add the cubed halloumi and half of the grated Parmesan cheese. Toss everything gently to combine and evenly distribute the ingredients. Season with salt to taste, mixing again.
  4. Assemble for Baking: Lightly oil a 12-inch by 8 1/2-inch (30 x 21-cm) casserole dish. Pour the orzo mixture into the dish, spreading it out evenly. Top with the halved cherry tomatoes, sprinkle the dried oregano, and grate the remaining Parmesan cheese over the top. Drizzle the reserved 1 teaspoon of olive oil over everything.
  5. Bake: Place the casserole dish in the preheated oven and bake for about 20 minutes. Bake until the cherry tomatoes begin to char and soften, and the cheese is melted and golden.
  6. Cool and Serve: Remove the dish from the oven and allow it to cool for 5 minutes before serving. This helps flavors to settle and makes serving easier.

Notes

  • You can substitute halloumi with feta or mozzarella if preferred, though the texture and flavor will vary.
  • If fresh artichokes are available, you can use them instead of canned or frozen, adjusting cooking time accordingly.
  • For extra heat, increase the amount of Aleppo pepper flakes or add a pinch of chili flakes.
  • Leftovers can be refrigerated for up to 3 days and gently reheated in the oven or microwave.
  • Use gluten-free orzo to make this recipe gluten-free.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/baked-orzo-with-artichokes-tomatoes-and-halloumi-recipe/