One Pan Caprese Pesto Orzo Bake is a vibrant, comforting dish that combines tender orzo pasta, juicy cherry tomatoes, creamy mozzarella, and fresh basil pesto—all baked together in one skillet. With minimal cleanup and maximum flavor, this cheesy, herb-packed bake is the perfect weeknight meal that feels both cozy and refreshing.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
orzo pastacherry or grape tomatoesfresh mozzarella balls (bocconcini or ciliegine)pesto (store-bought or homemade)garlic clovesvegetable or chicken brotholive oilsalt and pepperfresh basil (for garnish)parmesan cheese (optional)
directions
Preheat your oven to 375°F (190°C).
In an oven-safe skillet or baking dish, add the orzo, halved cherry tomatoes, minced garlic, a pinch of salt and pepper, and a drizzle of olive oil.
Pour in the broth and stir to combine. Cover tightly with foil and bake for 15–18 minutes, or until the orzo is just tender and most of the liquid is absorbed.
Remove the foil and stir in the pesto and half of the mozzarella balls.
Top with remaining mozzarella and a sprinkle of Parmesan if using.
Return to the oven, uncovered, and bake for another 5–8 minutes until the cheese is melted and bubbling.
Garnish with fresh basil and serve warm.
Servings and timing
This recipe serves 4–6.
Preparation time: 10 minutes
Baking time: 25 minutes
Total time: 35 minutes
Variations
Add cooked chicken, shrimp, or sausage for extra protein.
Mix in spinach or arugula for a green boost.
Use sun-dried tomato pesto for a deeper flavor.
Top with breadcrumbs before final bake for a crispy finish.
Swap mozzarella balls with shredded mozzarella or fontina.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave with a splash of broth to keep it creamy.
Not recommended for freezing due to texture changes in the pasta and cheese.
FAQs
Can I use regular pasta instead of orzo?
Orzo works best here, but you can try small pasta shapes—just adjust liquid and baking time.
Is homemade pesto necessary?
Not at all—store-bought pesto works great and saves time.
What’s the best pan to use?
An oven-safe skillet like cast iron or a 9×13-inch baking dish.
Can I make this ahead?
Yes, assemble everything and bake when ready. Add a few minutes to the bake time if coming straight from the fridge.
Is it vegetarian?
Yes, as long as you use vegetable broth and vegetarian pesto.
Conclusion
One Pan Caprese Pesto Orzo Bake is a flavor-packed, easy-to-make dish that brings together fresh Italian ingredients in one comforting, melty meal. With minimal prep and cleanup, this crowd-pleasing bake is sure to become a weeknight favorite you’ll crave again and again.
Print
One Pan Caprese Pesto Orzo Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: One Pot/One Pan
- Cuisine: Italian-inspired
Description
This One Pan Caprese Pesto Orzo Bake is a cheesy, herby, and comforting meal made with tender orzo pasta, basil pesto, juicy tomatoes, and creamy mozzarella—all baked in one dish for easy cleanup. It’s a weeknight win with all the flavors of a classic Caprese salad in warm, bubbly form!
Ingredients
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1 1/2 cups dry orzo pasta
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2 cups cherry tomatoes, halved
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2 cloves garlic, minced
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2 1/2 cups vegetable broth or chicken broth
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1/2 cup basil pesto (store-bought or homemade)
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1 tablespoon olive oil
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Salt and black pepper, to taste
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1 1/2 cups shredded mozzarella cheese
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4 oz fresh mozzarella pearls or slices
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1/4 cup grated Parmesan cheese
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Fresh basil, for garnish
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Optional: red pepper flakes, for heat
Instructions
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Preheat oven to 375°F (190°C).
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In a large oven-safe skillet or baking dish, add the orzo, cherry tomatoes, garlic, broth, pesto, olive oil, salt, and pepper. Stir to combine.
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Cover tightly with foil and bake for 20 minutes.
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Carefully remove the foil and stir the orzo. Most of the liquid should be absorbed and the orzo tender.
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Stir in shredded mozzarella and half the Parmesan. Top with fresh mozzarella pearls and the remaining Parmesan.
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Bake uncovered for another 10–12 minutes, until the cheese is melted and bubbly.
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Broil for 1–2 minutes for a golden top, if desired.
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Remove from oven and let sit for 5 minutes. Garnish with fresh basil and a pinch of red pepper flakes if using. Serve warm.
Notes
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Add rotisserie chicken or white beans for extra protein.
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Swap cherry tomatoes for sun-dried tomatoes if preferred.
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Use gluten-free orzo if needed—just adjust the broth amount and check for doneness earlier.