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Cheesy Baked Summer Orzo with Marinara

Prep Time 15 mins
Cook Time 30 mins
Servings 6 people


  • 2 medium zucchinis, diced
  • 1 large onion, peeled and diced
  • 2 large red bell peppers, diced
  • 2 large carrots, small diced
  • olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • 2 cups dry orzo
  • 1 (24-ounce) jar tomato basil sauce (I love Rao’s)
  • 2 cups shredded mozzarella cheese
  • a bunch sliced basil, for garnish
  • red pepper flakes for garnish


  • Preheat the oven to 425 degrees. On a rimmed baking sheet, add the zucchini, onion, peppers, and carrots.Drizzle with olive oil, season with garlic powder, Italian seasoning, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 15to 20 minutes or until vegetables are fork tender.
  • While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
  • Reserve 1/3 cup of the cooked vegetables and set aside. Place a large, wide, oven-safe skillet over medium-high heat and add the rest of the vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with basil, red pepper flakes, and reserved cooked vegetables. Serve warm.