Greek Beef Orzo Bake with Tomato, Oregano and Feta

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 12 oz (340 g) dry orzo pasta
• 2 tbsp olive oil, plus extra for drizzling
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 lb (450 g) lean ground beef
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 2 cups (480 ml) beef or chicken broth, plus 1/2 cup (120 ml) as needed
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4–1/2 tsp red pepper flakes (optional)
• 6 oz (170 g) feta cheese, crumbled
• 2 tbsp chopped fresh parsley or oregano (for garnish)
• Salt and black pepper

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13 in (23×33 cm) baking dish. Parboil orzo in salted water for 5 minutes; drain.
• 2. In a large skillet, heat 2 tbsp olive oil. Sauté onion until soft, then add garlic for 30 seconds.
• 3. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
• 4. Stir in tomato paste, then add crushed tomatoes, 2 cups broth, oregano, thyme, and red pepper flakes. Simmer 8–10 minutes; adjust seasoning.
• 5. Off the heat, fold in orzo and half the feta. If it looks dry, add up to 1/2 cup extra broth. Transfer to baking dish (or leave in oven-safe skillet).
• 6. Top with remaining feta and a drizzle of olive oil. Bake uncovered 18–22 minutes until bubbly and lightly golden, then rest 5–10 minutes. Garnish with fresh herbs and serve.

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Why You’ll Love This Recipe

• All-in-one comfort food: tender orzo, juicy beef, and salty feta baked together in one cozy pan.
• Big Greek flavors from garlic, oregano, tomato, and feta, with simple ingredients you can find anywhere.
• Family-friendly and hearty enough to stand on its own, but still elegant enough for guests.
• Great for make-ahead, meal prep, and leftovers that reheat beautifully.

Grocery List

• Produce: 1 medium yellow onion, 4 cloves garlic, fresh parsley and/or fresh oregano, optional lemon for serving.
• Dairy: Feta cheese (6 oz / 170 g), optional grated parmesan or kefalotyri for extra cheesiness.
• Pantry: Orzo pasta, olive oil, ground beef, tomato paste, crushed tomatoes, beef or chicken broth, dried oregano, dried thyme, red pepper flakes, ground cinnamon (optional), salt, black pepper.

Full Ingredients

For the Beef and Tomato Sauce

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 lb (450 g) lean ground beef
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 2 cups (480 ml) beef or chicken broth, plus up to 1/2 cup (120 ml) extra as needed
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/8 tsp ground cinnamon (optional, for a subtle Greek warmth)
• 1/4–1/2 tsp red pepper flakes (optional, to taste)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Orzo and Bake

• 12 oz (340 g) dry orzo pasta
• 1–2 tsp olive oil (to toss with cooked orzo so it does not stick)
• 6 oz (170 g) feta cheese, crumbled, divided
• 2 tbsp extra-virgin olive oil, for drizzling on top before baking

For Serving (Optional but Recommended)

• 2–3 tbsp chopped fresh flat-leaf parsley and/or fresh oregano
• Freshly ground black pepper
• Lemon wedges, for squeezing over at the table

Step-by-Step Instructions

Step 1: Preheat the Oven and Parboil the Orzo

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 in (23×33 cm) baking dish with olive oil, unless you plan to bake the dish directly in a large oven-safe skillet.

Bring a large pot of well-salted water to a boil. Add the orzo and cook for 5 minutes; it should be very firm and undercooked, as it will finish cooking in the oven. Drain well and toss with 1–2 teaspoons of olive oil to prevent sticking. Set aside while you prepare the beef and sauce.

Step 2: Sauté the Aromatics

In a large deep skillet or Dutch oven (ideally oven-safe and at least 12 in / 30 cm wide), heat 2 tablespoons olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft and translucent but not browned.

Add the minced garlic and cook for 30–45 seconds, stirring constantly, just until fragrant. Take care not to let the garlic brown, as it can turn bitter.

Step 3: Brown the Ground Beef

Add the ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break the meat into small crumbles. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Cook, stirring occasionally, for 6–8 minutes, until the beef is no longer pink and has some browned, flavorful bits. If a lot of fat has accumulated, carefully spoon off and discard some of it, leaving about 1 tablespoon in the pan for flavor.

Step 4: Build the Tomato-Garlic Oregano Sauce

Stir in the tomato paste and cook for 1–2 minutes, letting it toast slightly and coat the beef. This step deepens the tomato flavor. Pour in a splash of the broth and scrape the bottom of the pan to deglaze, loosening any browned bits.

Add the crushed tomatoes, 2 cups (480 ml) broth, dried oregano, dried thyme, optional cinnamon, and red pepper flakes if using. Stir well to combine and bring the mixture to a gentle simmer over medium heat.

Simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly but is still quite saucy. Taste and adjust seasoning with additional salt and pepper as needed. Remember the feta will add saltiness later, so do not oversalt at this stage.

Step 5: Combine the Sauce with Orzo and Feta

Remove the skillet from the heat. Add the parboiled orzo to the beef and tomato sauce and gently fold everything together until the pasta is evenly coated. The mixture should look slightly loose and saucy; if it seems dry or very thick, stir in up to 1/2 cup (120 ml) additional broth or hot water. Orzo absorbs liquid as it bakes.

Fold in about half of the crumbled feta, reserving the rest for the top. If your skillet is oven-safe and large enough, you can bake directly in it. Otherwise, transfer the mixture to the prepared baking dish, spreading it into an even layer.

Step 6: Top with Feta and Bake Until Bubbly and Golden

Scatter the remaining feta evenly over the top. Drizzle with 2 tablespoons of extra-virgin olive oil, and, if you like, sprinkle a pinch more dried oregano over the surface.

Bake, uncovered, at 375°F (190°C) for 18–22 minutes, until the sauce is bubbling around the edges, the orzo is just tender, and the feta is starting to turn golden in spots. For a deeper golden top, you can switch to the broiler for 1–3 minutes at the end, watching very closely so it does not burn.

Step 7: Rest, Garnish, and Serve

Remove the dish from the oven and let it rest for 5–10 minutes. This short rest allows the orzo to settle and the juices to thicken slightly, so you get neat, scoopable portions rather than something soupy.

Just before serving, sprinkle generously with chopped fresh parsley and/or fresh oregano and a few twists of black pepper. Serve warm, with lemon wedges on the side for squeezing over each portion. A crisp green salad or simple cucumber-tomato salad makes a perfect fresh contrast to the rich, savory bake.

Pro Tips

• Undercook the orzo on purpose. Boiling it only 5 minutes ensures it does not turn mushy when baked. It will finish cooking in the flavorful tomato broth.
• Keep the mixture slightly loose before baking. The orzo will continue to absorb liquid in the oven and even as it cools, so err on the side of a saucier mixture before it goes into the oven.
• Use good-quality feta. A block of sheep’s milk feta that you crumble yourself melts more creamily and tastes richer than pre-crumbled feta.
• Adjust salt with the feta in mind. Taste the sauce just before adding the feta and aim for slightly under-salted; the cheese will bring the final dish into balance.
• Let it rest before scooping. Those 5–10 minutes after baking help the flavors meld and give the orzo time to set for better texture and cleaner servings.

Variations

• Beef and lamb combo: Replace half of the ground beef with ground lamb for an even more traditional Greek flavor, keeping all other ingredients and steps the same.
• Vegetable-packed version: Add 1 diced red bell pepper and 1 small diced zucchini along with the onion, and sauté until just tender before adding the beef.
• Extra cheesy top: Mix 1/2 cup (50 g) grated parmesan or kefalotyri with the remaining feta for the topping, for a deeply savory, more browned crust.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave with a splash of water or broth, or reheat a larger portion covered with foil in a 350°F (175°C) oven until hot throughout. If the orzo seems dry, add a few tablespoons of water or broth before reheating to loosen it.

For freezing, cool the baked dish completely, then wrap well and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat covered in a 350°F (175°C) oven until piping hot, adding a bit of broth if needed.

To make ahead, you can fully assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for 20–30 minutes, then bake. You may need to add 5–10 minutes to the baking time since it will be starting from cold.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 600 calories, 33 g protein, 60 g carbohydrates, 23 g fat, 8 g saturated fat, 4 g fiber, and 1,050 mg sodium. Actual values will vary based on brands used and any optional ingredients or variations.