Creamy Orzo Pasta Bake

Name: Creamy Orzo Pasta Bake with Spinach & Olives
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5.2 oz garlic and herb cream cheese; 1 lb orzo pasta; 1/4 cup extra virgin olive oil; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup Kalamata olives, chopped; 1 tsp salt; 1 tsp dried Italian seasoning; 4 cups vegetable broth; 3 cloves garlic, minced; 2 cups fresh spinach; 1/4 cup heavy cream; 1/4 cup Parmesan cheese, grated

This creamy orzo pasta bake combines garlic and herb cream cheese with sun-dried tomatoes, Kalamata olives, and fresh spinach in a single pan. It's a simple, flavorful Mediterranean weeknight dinner that requires minimal prep and cleanup.

🌍Mediterranean 🏷️Orzo 🏷️Pasta bake 🏷️One-pan meal 🏷️Cream cheese pasta Sun-dried tomato

🏷️

🏷️Kalamata olives

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

5.2 oz garlic and herb cream cheese
1 lb orzo pasta
1/4 cup extra virgin olive oil
1/2 cup sun-dried tomatoes, chopped
1/2 cup Kalamata olives, chopped
1 tsp salt
1 tsp dried Italian seasoning
4 cups vegetable broth
3 cloves garlic, minced
2 cups fresh spinach
1/4 cup heavy cream
1/4 cup Parmesan cheese, grated

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Instructions

1
Place the garlic and herb cream cheese in the center of a large baking dish.
2
Pour the dry orzo pasta around the cheese.
3
Drizzle with olive oil, then add the sun-dried tomatoes, Kalamata olives, salt, and dried Italian seasoning.
4
Pour the vegetable broth over everything and add the minced garlic.
5
Cover the baking dish tightly with aluminum foil.
6
Bake in a preheated oven until the orzo is tender and has absorbed most of the liquid (e.g., 25-30 minutes at 400°F/200°C).
7
Carefully remove the foil and stir the melted cream cheese into the orzo until a creamy sauce forms.
8
Add the fresh spinach and stir until it wilts into the hot pasta.
9
Stir in the heavy cream and grated Parmesan cheese until well combined.
10
Serve immediately.

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Tips & Notes

Pro tips

Stir the cream cheese into warm broth before adding pasta to ensure it melts smoothly without lumps.
Don't skip the fresh spinach at the end—it wilts into the hot pasta and adds color and nutrients without overcooking.
Chop sun-dried tomatoes and olives into small, even pieces so they distribute throughout the dish and season it evenly.
Cover the baking dish loosely with foil during the first 10 minutes if the top is browning too quickly.

Substitutions

Sun-dried tomatoes → roasted red peppers or fresh cherry tomatoes (fresh tomatoes add more liquid; reduce broth by 1/4 cup)
Kalamata olives → green castelvetrano olives or capers (use same amount; capers are saltier, so reduce added salt slightly)
Fresh spinach → frozen spinach, thawed and squeezed dry (use 1.5 cups frozen; add at the same time)
Vegetable broth → chicken broth or pasta cooking water (maintains flavor and texture)

Storage & make-ahead

Cover and refrigerate leftovers for up to 4 days. Reheat gently in a 350°F oven for 15–20 minutes or microwave with a splash of broth to restore creaminess.

Equipment

9×13-inch baking dish or similar · large pot for pasta

Common Questions

Can I make this orzo bake ahead of time?

Yes. Assemble the dish up to 24 hours ahead, cover, and refrigerate. Bake when ready, adding 5–10 minutes to the baking time if starting from cold.

What can I substitute for garlic and herb cream cheese?

Use plain cream cheese mixed with 1 tsp Italian seasoning and 2 minced garlic cloves, or swap for ricotta blended with olive oil and herbs for a lighter texture.