Canned Tuna and Orzo Pasta Bake with Feta
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Canned tuna and orzo pasta are pantry staples that can be transformed into a hearty, comforting, and affordable meal. This Canned Tuna and Orzo Pasta Bake with Feta is simple to prepare and packed with Mediterranean flavor.
It’s ideal for busy weeknights, family dinners, or meal prepping on a budget. The combination of creamy feta, tender orzo, flaky tuna, and savory herbs creates a satisfying and nourishing dish with very little effort.
Why You’ll Love This Recipe
This recipe is everything you want in a one-dish meal, quick, budget-friendly, and delicious. Using canned tuna means no extra cooking steps for protein, and the orzo cooks quickly, cutting down on prep time. Feta cheese adds creaminess and tang, while garlic and herbs provide depth of flavor. You can toss in any veggies you have on hand, making it easy to adapt and customize to your tastes. Plus, it bakes beautifully, with a golden cheesy top and warm, flavorful center.
Canned Tuna and Orzo Pasta with Feta Recipe
Canned Tuna and Orzo Pasta
Ingredients
- 16 oz orzo pasta uncooked (we use whole wheat)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon italian seasoning
- 1 cup spinach chopped
- 2 cans tuna drained and flaked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz crumbled feta cheese divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/2 cup chicken stock or milk
- 1 egg
Instructions
- Start by cooking the orzo. Bring a medium pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- While the orzo cooks, preheat your oven to 375°F. Lightly grease a 9×9-inch or similar-sized baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the drained tuna, spinach, italian seasoning, salt, and pepper. Stir to combine everything into a flavorful mixture.
- Remove the skillet from heat. Combine the cooked orzo with the tuna mixture. Add the feta cheese, half of the Parmesan, and lemon juice.
- In a small bowl, whisk together the stock and egg. Pour it into the orzo mixture and stir to combine. This step helps bind the bake together and gives it a creamy texture.
- Spoon the mixture into your prepared baking dish and spread it out evenly. Top with the remaining Parmesan cheese and a light drizzle of olive oil if desired.
- Bake for 20–25 minutes, until the top is golden and the center is set. Let it cool for 5–10 minutes before serving to allow it to firm up slightly.
Tips for Best Results
To ensure the best flavor and texture, don’t overcook the orzo before baking. It will absorb additional moisture in the oven, so it’s best to keep it slightly firm.
If you’re using frozen spinach, thaw and drain it first to avoid adding excess moisture to the dish.
Feel free to add a sprinkle of breadcrumbs or extra Parmesan on top for a bit of crispy texture if you prefer a crunchy topping.
If you want to make your own homemade Italian seasoning, it has so much more flavor, the recipe is in the link.
Make It Your Own
This recipe is versatile and forgiving. Here are a few ideas to make it your own:
- Spicy Kick: Add extra red pepper flakes or a spoonful of harissa paste to spice things up.
- More Vegetables: Toss in roasted zucchini, shredded carrots, or mushrooms to bulk it up with more veggies.
- Cheese Swap: If you’re not a fan of feta, try goat cheese or shredded mozzarella for a milder flavor.
- Gluten-Free: Use a gluten-free orzo alternative or small pasta shape to make the dish gluten-free.
- Dairy-Free: Choose a dairy-free milk and cheese alternative and skip the Parmesan.
What to Serve With Tuna Orzo Bake
This casserole is satisfying on its own, but it pairs well with a crisp green salad or steamed vegetables for a well-rounded meal.
A side of:
You could also serve it with crusty bread or pita if you’re looking for something to soak up the flavorful juices.
Storing and Reheating Leftovers
This dish stores well and makes excellent leftovers. Let it cool completely before storing in an airtight container. It will keep in the fridge for up to 4 days. To reheat, microwave individual portions for 1-2 minutes, or bake in the oven at 350°F until warmed through.
You can also freeze it, either before or after baking. If freezing before baking, prepare the dish up to the point of baking, cover tightly with foil, and freeze for up to 2 months. To bake from frozen, add an additional 15-20 minutes to the bake time, keeping it covered for the first half and then uncovering to brown the top.
Why This Recipe Works for Families
Canned tuna and orzo are kid-friendly ingredients that don’t overpower the palate. The creamy texture, cheesy topping, and familiar flavors make it an easy win with picky eaters. It’s also packed with protein and balanced nutrition, making it a smart choice for growing kids and busy adults alike.
Because it uses pantry staples, you can throw this together without a special trip to the store. It’s perfect for busy weeknights, and cleanup is minimal since everything cooks in just a skillet and baking dish.
More Canned Tuna Recipes
For more great ideas for easy dinners with canned tuna, check these out:
