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.