Dinner

Dump and Bake Vegan Tuscan Orzo Recipe

Name: Dump and Bake Vegan Tuscan Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 2 Tablespoons Olive oil; 4 Cloves Garlic, finely chopped; 1/2 a Sweet or red onion, diced; 1/2 teaspoon Salt; Pinch of Red pepper flakes; 12 Ounces Orzo pasta, vegan; 8 Ounces Sun dried tomatoes, chopped; 1/2 Cup Olives, chopped (Greek variety recommended); 1 Tablespoon Lemon juice; 2 1/2 Cups Water; 3 Cups Fresh baby spinach; 1 Tablespoon Oil from the sun-dried tomatoes (optional); 1 Cup Vegan Parmesan cheese, divided

Byanna orden November 8, 2025November 8, 2025

Jump to Recipe

Introduction

This Dump and Bake Vegan Tuscan Orzo is a simple, flavorful dish perfect for busy weeknights. Combining sun-dried tomatoes, olives, and fresh spinach with tender orzo pasta, it comes together in just 35 minutes with minimal prep.

A white plate holds a colorful dish with four main layers: the bottom layer is light brown orzo pasta, mixed with dark green spinach leaves spread evenly; the middle layer contains pieces of dark red sun-dried tomatoes and black olives, scattered on top; the third layer is topped with a few small yellow lemon wedges placed on the right side and some grated white cheese lightly sprinkled all over. A woman's hand holding a fork touches the right side of the plate near a lemon wedge. The plate rests on a beige cloth over a white marbled surface with two extra lemon wedges placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons Olive oil
4 Cloves Garlic, finely chopped
1/2 a Sweet or red onion, diced
1/2 teaspoon Salt
Pinch of Red pepper flakes
12 Ounces Orzo pasta, vegan
8 Ounces Sun dried tomatoes, chopped
1/2 Cup Olives, (Greek variety recommended), chopped
1 Tablespoon Lemon juice
2 1/2 Cups Water
3 Cups Fresh baby spinach
1 Tablespoon Oil from the sun-dried tomatoes (optional)
1 Cup Vegan Parmesan, divided

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Drizzle the olive oil into the bottom of a 13 x 9 inch baking dish.
Step 3: Add the garlic, diced onion, salt, and red pepper flakes directly into the baking dish. Stir to combine.
Step 4: Add the orzo, chopped sun-dried tomatoes, olives, and lemon juice, then pour in the water. Stir everything together, press down, and smooth the mixture evenly in the dish.
Step 5: Spread the fresh spinach over the top, then drizzle with the oil from the sun-dried tomatoes if using.
Step 6: Bake for 15 minutes, then remove the dish from the oven.
Step 7: Stir the contents to combine the spinach and orzo. The pasta will be partially cooked and some liquid will remain.
Step 8: Sprinkle half of the vegan Parmesan over the mixture and stir again. Smooth and press it evenly in the dish.
Step 9: Evenly sprinkle the remaining vegan Parmesan on top.
Step 10: Bake for an additional 12 to 15 minutes, or until the liquid is absorbed and the orzo is tender.
Step 11: Serve immediately on its own or alongside your favorite protein.

Tips & Variations

Use vegetable broth instead of water for a richer flavor.
Substitute kalamata olives if you prefer a stronger olive taste.
Add fresh herbs like basil or oregano before serving for extra freshness.
If vegan Parmesan is unavailable, nutritional yeast makes a great alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to loosen the orzo if needed.