Baked Feta Orzo

Ingredients

• 200 g Feta Cheese (firm block, cut into 2‑inch cubes)
• 2 Tbsp Olive Oil (extra‑virgin, for drizzling)
• 200 g Asparagus (trimmed, cut into 2‑inch pieces)
• 150 g Cherry Tomatoes (halved)
• 200 g Orzo Pasta (dry, uncooked)
• 60 g Fresh Spinach (roughly chopped)
• 60 g Mascarpone Cheese (room temperature, 4 Tbsp)
• 2 Tbsp Fresh Basil (chopped)
• 1 Tbsp Fresh Chives (chopped)
• ½ tsp Salt (to taste)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Prep Vegetables

   Trim the woody ends off the asparagus and cut into 2‑inch pieces. Halve the cherry tomatoes.

   Time: PT5M

3. Assemble Baking Dish

   Drizzle the olive oil into the baking dish, place the feta block in the center, and arrange the asparagus pieces and cherry tomato halves around it.

   Time: PT3M

4. Bake Feta and Vegetables

   Bake for 20 minutes, or until the feta is soft and beginning to melt and the vegetables are tender.

   Time: PT20M

   Temperature: 400°F

5. Cook Orzo

   While the feta bakes, bring 2 cups of salted water to a boil, add the orzo, and cook 8‑9 minutes until al dente. Reserve ½ cup of the starchy cooking water, then drain.

   Time: PT10M

   Temperature: 212°F

6. Mash Feta Mixture

   Remove the baking dish from the oven. Using a fork, mash the baked feta together with the softened asparagus and tomatoes until a creamy sauce forms.

   Time: PT2M

7. Combine All Ingredients

   Stir the cooked orzo, chopped spinach, reserved pasta water, mascarpone, basil, chives, salt, and pepper into the mashed feta mixture. Mix until the spinach wilts and the sauce is glossy.

   Time: PT3M

8. Serve

   Plate the creamy baked feta orzo while hot. Garnish with extra basil or chives if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g