Outsourcing my blog, episode VII: Dump and bake

[Here is Cassie's first guest post. Thanks all for helping to keep UaKS new and interesting.]

 

JC and I recently watched “Easy-Bake Battle” on Netflix, and I learned about the glorious “dump and bake.” The beauty of the dump and bake is that you put all of your ingredients into one pan, stir, and then put it in the oven for a while. We’re always on the lookout for easy, low-effort meals that we can throw together after a long work day using our last functioning brain cell.

 

Not only is this dish seriously delicious, but it couldn’t possibly be any easier. I mean really, who wouldn’t want to enjoy all the benefits of pasta without having to even boil pasta? Plus, Dad’s favorite benefit—there’s enough time to clean your dishes while it cooks. By “dishes,” I mean your knife, cutting board, and cheese grater, because that’s all this recipe produces!

 

For the past two years, JC and I have made bingo cards on New Year’s Eve to set goals for the next year. This year, mine included both “guest blog post” and “try 3 new cooking recipes” (not to be confused with “try 3 new baking recipes"). So with this post, I have now completed 1.33 boxes!

 

Marry Me Orzo Dump and Bake

 

Adapted from Sarah Bond via Live Eat Learn (Dec. 4, 2025) 

Time: ~55 minutes (only ~10 minutes active)

 

The original recipe calls for broccoli, but we substituted peas instead to make it more SIBO-friendly. We also used garlic powder (½ teaspoon) instead of garlic (4 cloves in the original recipe!) for the same reason. We also added some veggie sausage to add a bit more protein, and it was delicious. If you’re going to add the veggie sausage, cook it in a skillet for a few minutes while the orzo is in the oven and then add it with 2 minutes to spare on the total bake.

1 pound orzo
3 cups diced broccoli florets, or frozen peas (we used 158 grams/1 cup of frozen peas) (see note)
708 grams (3 cups) vegetable broth
215 grams (1 cup) heavy cream
58 grams (½ cup) sun-dried tomatoes packed in oil, coarsely chopped
2 garlic cloves, or ½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
¼ teaspoon smoked paprika
Freshly ground black pepper
48 grams (~½ cup) grated Parmesan cheese
Baby spinach (we used about 50 grams)
2 tablespoons fresh chopped basil

Veggie sausage (optional, see note) 

    1. Place a rack in the center of the oven; heat to 375 degrees. Lightly oil a 9-by-13-inch casserole dish.
    2. Dump the orzo, broccoli (if using), vegetable broth, heavy cream, sun-dried tomatoes, garlic or garlic powder, salt, crushed red pepper flakes, oregano, paprika, and a couple grinds of pepper into the casserole dish. Stir to combine.
    3. Cover the dish with foil (or an upside baking pan if you’re in a pinch!) and bake until the orzo is al dente, about 30 to 40 minutes,. The cheaper your orzo, the less time it will take to cook. We used Giant-brand orzo and it only took 30 minutes to get to al dente. Make sure you don’t uncover the pan before 30 minutes, or you’ll let out the liquid! If the orzo seems a little dry when you uncover it, you can add some extra veggie broth at this point. We didn’t need to.
    4. Stir in the Parmesan, spinach, peas if using, and basil. Bake, uncovered, until the orzo is tender, about 5 to 10 more minutes. If you’re using veggie sausage, add it with about 2 minutes to spare and then cook for 2 more minutes.
    5. Eat! We recommend serving with a generous slice of Mom’s sourdough bread.