Ingredients
Scale
- 1 lb orzo
- ½ cup finely diced red onion
- ¼ cup sun-dried tomatoes, packed in oil, roughly chopped
- ¼ cup halved kalamata olives
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp crushed red pepper flakes
- ½ tsp oregano
- ¼ tsp black pepper
- 3 cups vegetable broth, may need up to 1 additional cup
- 1 8-oz block feta cheese
- 1 14-oz package frozen plant-based meatballs
- to serve: lemon zest, crusty bread
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a large casserole dish.
- In the prepared dish, combine the orzo, diced red onion, sun-dried tomatoes, kalamata olives, cherry tomatoes, minced garlic, salt, crushed red pepper flakes, oregano, black pepper, and vegetable broth. Stir everything together and place the block of feta cheese in the center.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove from the oven and stir the dish to mix in the feta. If the orzo appears dry, add more vegetable broth. Place the frozen plant-based meatballs on top and return to the oven, uncovered, for an additional 15 to 20 minutes, until the orzo is tender and meatballs are heated through.
- Serve warm, optionally garnished with fresh lemon zest and accompanied by crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the vegetable broth fully covers the orzo for optimal cooking.
Feel free to add more vegetables according to your preference.
This casserole can be a versatile dish, perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg