Description
A vibrant and comforting baked orzo dish featuring tender artichoke hearts, juicy cherry tomatoes, and savory halloumi cheese, enriched with garlic, lemon zest, and Aleppo pepper for a Mediterranean-inspired flavor. This easy-to-make casserole combines perfectly cooked orzo pasta with a blend of cheeses and fresh herbs, baked until golden and bubbly, ideal for a satisfying weeknight meal.
Ingredients
Orzo and Base
- 8 oz (226 g) dried orzo
- 2 Tablespoons (30 ml) olive oil, plus 1 teaspoon, divided
- 3 garlic cloves, chopped finely
- 1 teaspoon Aleppo pepper flakes
- Zest of 1 lemon
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
- Salt, as needed
Instructions
- Preheat and Cook Orzo: Preheat the oven to 400°F (204°C). Bring a large pot of water to a boil, then add the dried orzo. Cook until just tender but still slightly firm, approximately 7-8 minutes. Drain the orzo well and set aside.
- Sauté Aromatics and Artichokes: In a small pan, heat 2 tablespoons (30 ml) of olive oil over medium heat. Add the finely chopped garlic, Aleppo pepper flakes, and lemon zest. Cook, stirring gently, until the garlic is lightly caramelized and fragrant, about 2 minutes. Stir in the halved artichoke hearts and sauté briefly to warm through.
- Combine Ingredients: Transfer the sautéed garlic-artichoke mixture into the cooked orzo. Add the cubed halloumi cheese and half of the grated Parmesan cheese. Toss gently but thoroughly to combine all ingredients evenly. Season with salt to taste and adjust seasoning as desired.
- Assemble for Baking: Lightly oil a 12-inch by 8 1/2-inch (30 x 21 cm) casserole dish. Transfer the orzo mixture into the dish and spread evenly. Arrange the halved cherry or grape tomatoes over the top. Sprinkle with the remaining Parmesan cheese and dried oregano. Drizzle the remaining 1 teaspoon of olive oil over everything to help develop a golden crust.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20 minutes. Bake until the tomatoes soften and begin to char slightly while the cheese melds and the casserole is heated through.
- Rest and Serve: Remove from the oven and allow to cool for 5 minutes. Serve warm as a flavorful main or side dish.
Notes
- Recipe courtesy of The Weeknight Mediterranean Kitchen by Samantha Ferraro (Page Street Publishing, 2018).
- If halloumi cheese is not available, substitute with feta cheese. Note that halloumi is less salty and holds up better to heat.
- For the Aleppo pepper, if unavailable, substitute 1/2 teaspoon red chili flakes; be aware that red chili flakes are spicier and less nuanced in flavor.
- This baked orzo dish is delicious served warm or chilled straight from the refrigerator, making it versatile for various occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
