Description

This One Pan Caprese Pesto Orzo Bake is a simple, fresh, and cheesy weeknight dinner. Tender orzo is baked in a garlicky basil pesto sauce with cherry tomatoes, melty mozzarella, and a sprinkle of parmesan. It’s all made in one dish for easy prep and clean-up!

Ingredients

1 1/2 cups dry orzo pasta
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1/2 cup basil pesto (store-bought or homemade)
2 tablespoons olive oil
2 cups low-sodium vegetable broth (or chicken broth)
1 cup shredded mozzarella cheese
1/2 cup fresh mozzarella balls (bocconcini or ciliegine)
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Fresh basil leaves, for garnish
Optional: red pepper flakes, for a little heat

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe baking dish, combine orzo, cherry tomatoes, minced garlic, pesto, olive oil, and broth. Stir until everything is well mixed.
Season with salt, pepper, and optional red pepper flakes.
Cover the dish tightly with foil and bake for 20 minutes.
Remove the foil, stir the orzo, and check the liquid level. Add a splash of broth if needed.
Sprinkle shredded mozzarella, fresh mozzarella balls, and parmesan evenly over the top.
Bake uncovered for another 10-15 minutes, or until cheese is melted and bubbly and the orzo is tender.
Remove from the oven and let it sit for 5 minutes before serving.
Garnish with fresh basil leaves and enjoy!

Notes

You can swap the cherry tomatoes for sun-dried tomatoes for a more intense flavor.
To make it heartier, add cooked shredded chicken or white beans.
If you don’t have fresh mozzarella, just use extra shredded mozzarella.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 ½ cups
Calories: 470
Sugar: 4g
Sodium: 680mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 17g
Cholesterol: 35mg