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One Skillet Cheesy Broccoli Cheddar Orzo Bake Recipe
Ben Carraoli

One Skillet Cheesy Broccoli Cheddar Orzo Bake Recipe

When I first tried my hand at this one-pan broccoli cheddar orzo bake, I had no idea it would become such a staple in my meal rotation. The creamy orzo, cheesy goodness, and vibrant broccoli made every forkful a delight.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 913
Ingredients Method

Ingredients
  

  • 1 tablespoon extra virgin olive oil for sautéing vegetables without overpowering flavors
  • 1 yellow onion chopped (adds a sweet, savory base)
  • 1 cup mushrooms roughly chopped (provides a lovely umami touch)
  • 2 tablespoons salted butter makes the dish rich and creamy
  • 1 pound dry orzo pasta absorbs the broth beautifully for a soft, chewy texture
  • 3 cups broccoli florets chopped (fresh and nutritious with a slight crunch)
  • 2 tablespoons fresh thyme leaves adds an herby depth to the dish
  • ½ teaspoon garlic powder a subtle, fragrant seasoning
  • ½ teaspoon cayenne pepper optional kick of heat
  • Zest of ½ a lemon brightens the overall profile
  • ½ cup whole milk or canned coconut milk creaminess without being too heavy
  • 1 cup sharp cheddar cheese shredded (classic sharp cheese flavor)
  • ½ cup manchego cheese grated (a nutty, salty addition)
  • ½ teaspoon salt to balance all the flavors
  • ½ teaspoon black pepper adds a hint of spice
  • 3 cups low sodium vegetable broth cooks the pasta while infusing flavor
  • ½ cup dry white wine optional, but enhances depth of flavor
  • 1 bay leaf earthy undertone
  • Fresh basil for serving a pop of green for garnish

Method
 

  1. Start by heating the olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the mushrooms, season with salt and pepper, and cook for another 3 minutes. You’re building the savory base for the dish here.
  2. Melt the butter in the skillet before adding the orzo, broccoli florets, and fresh thyme leaves. Stir frequently for about 5 minutes to lightly toast the orzo, enhancing its nutty flavor. The broccoli gets a head start on cooking and maintains some crunch.
  3. Pour in the white wine and stir as it simmers for about a minute. Add the vegetable broth, bay leaf, garlic powder, and cayenne pepper, then cook and stir occasionally for another 8-10 minutes until the orzo absorbs most of the liquid.
  4. Once the orzo is al dente, mix in the lemon zest and milk for added creaminess. Stir in half of the shredded cheddar and manchego cheese until it melts into the dish, creating a gooey, cheesy result.
  5. Preheat the oven to 425°F. Top the skillet with the remaining cheese and bake in the oven for 10-15 minutes. For a bubbly golden finish, switch to broil for the last 2 minutes—but watch closely to avoid burning.
  6. Remove the skillet and scatter fresh basil across the top. Serve it warm and enjoy all that cheesy, creamy goodness!