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Baked Orzo With Artichokes, Tomato, and Halloumi

Baked orzo with artichokes, tomato, and halloumi is a one-dish Mediterranean bake with tender orzo and a lightly saucy finish. Pan-seared halloumi crisps on top after the bake for golden, flavorful layers in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1.5 cup dry orzo pasta
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 can (14 oz) crushed tomatoes
  • 1 cup vegetable broth
  • 0.5 cup water
  • 0.25 Salt and black pepper to taste
Vegetables & Cheese
  • 1 can (14 oz) artichoke hearts, drained and halved
  • 1 cup cherry tomatoes, halved
  • 250 g halloumi cheese, sliced ½ inch thick
  • 2 tbsp olive oil (for searing halloumi)
  • 0.25 Fresh basil leaves, for serving
  • 1 lemon zest
  • 2 tbsp fresh lemon juice

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the orzo
  1. Preheat your oven to 200°C (400°F) and have a large oven-safe baking dish or skillet ready.
  2. Heat 2 tbsp olive oil in a wide oven-safe pan or skillet over medium heat, then add the diced onion and cook 5–6 minutes until softened and translucent.
  3. Add the minced garlic, dried oregano, and crushed red pepper flakes, stir, and cook 1 minute until fragrant.
  4. Pour in the crushed tomatoes, vegetable broth, and water, stir well, and bring to a gentle simmer.
  5. Add the dry orzo directly to the tomato broth mixture, stir to combine, ensure it is submerged, and season generously with salt and black pepper.
  6. Nestle the artichoke hearts and halved cherry tomatoes into the orzo mixture, distributing them evenly.
  7. Transfer the pan to the oven (uncovered) and bake 18–20 minutes until the orzo is mostly cooked and absorbed most of the liquid with a slightly saucy look.
Sear and finish with halloumi
  1. While the orzo bakes, heat 2 tbsp olive oil in a separate non-stick skillet over medium-high heat.
  2. Sear the halloumi slices 2 minutes per side until golden and crisp on each face.
  3. Remove the orzo from the oven and stir in the lemon zest and lemon juice.
  4. Arrange the seared halloumi slices on top of the orzo.
  5. Return to the oven for a final 5 minutes until the halloumi is warmed through and lightly golden.
  6. Remove from the oven, scatter fresh basil leaves over the top, and serve immediately from the dish with a bubbling, golden surface.

Notes

Pro tip: keep the orzo submerged early—if the mixture looks dry before baking, add a splash of water. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 180°C (350°F) until hot. Freezing is not recommended as orzo texture can soften too much. For a dairy-free swap, use smoked tofu or vegan halloumi style slices and sear until crisp instead.