Canned Tuna and Orzo Pasta
A quick and delicious meal made with tender orzo pasta, flaky canned tuna, fresh spinach, and tangy feta cheese. Lightly seasoned with olive oil, lemon, and garlic for a bright Mediterranean flavor. Perfect for lunch or a light dinner, ready in under 30 minutes!
Servings 8
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 9x9-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.