Easiest One Pan Caprese Pesto Orzo Bake Recipe
A simple and delicious one-pan Caprese Pesto Orzo Bake that combines cherry tomatoes, basil pesto, and melted mozzarella cheese for a flavorful Italian-inspired meal. Roasted and baked together in one dish, this recipe is perfect for a comforting and easy dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 2-3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1/3 cup fresh basil, chopped
- 2-3 tablespoons sliced peperoncinis
Pantry Items
- 3 tablespoons extra virgin olive oil
- 1 pound dry orzo pasta
- 1 (8 ounce) jar basil pesto
- Chili flakes, to taste
- Kosher salt, to taste
- Black pepper, to taste
Dairy
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and roast tomatoes: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine cherry tomatoes, olive oil, chopped garlic, shallots, fresh basil, chili flakes, kosher salt, and black pepper. Roast this mixture for 10 minutes to bring out the flavors and soften the tomatoes.
- Add orzo and pesto: Remove the baking dish from the oven. Add the dry orzo pasta, basil pesto, and sliced peperoncinis into the same pan. Pour 2 1/2 cups of water over the ingredients and stir everything together so the orzo is evenly coated and submerged.
- Bake until water is absorbed: Return the dish to the oven and bake for 12-15 minutes. The orzo will absorb most of the water but should still retain some moisture, creating a creamy texture.
- Add cheese and finish baking: Stir the pasta mixture gently to redistribute, then sprinkle shredded mozzarella evenly on top. Bake another 10 minutes until the cheese melts and the sauce is bubbling. If there is excess oil from the pesto pooling on top, drain it off.
- Serve: Garnish with fresh basil leaves and serve the bake warm for a comforting meal.
Notes
- Use fresh basil pesto for the best flavor, or substitute with store-bought pesto.
- Adjust chili flakes according to your spice preference.
- If you prefer a less saucy bake, reduce water slightly or bake longer before adding cheese.
- This dish can easily be made vegetarian by ensuring the pesto used contains no animal-derived ingredients.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
