Why You’ll Love This Recipe
This recipe is perfect for busy days when you want something delicious without the hassle. The one-pan method means less cleanup, while the combination of pesto, melted cheese, and roasted tomatoes creates a rich, fresh flavor. It’s versatile, satisfying, and great as a main dish or a side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
orzo pasta
cherry tomatoes
garlic cloves (minced)
olive oil
vegetable or chicken broth
pesto
mozzarella cheese (fresh or shredded)
parmesan cheese (grated)
salt
black pepper
fresh basil leaves
Directions
Preheat your oven to 190°C (375°F).
In a large oven-safe pan or baking dish, combine orzo, cherry tomatoes, minced garlic, olive oil, broth, salt, and black pepper. Stir to distribute evenly.
Cover the pan tightly with foil and bake for about 25 minutes, or until the orzo is tender and most of the liquid is absorbed.
Remove from the oven and stir in the pesto until well combined.
Top with mozzarella and parmesan cheese, then return to the oven uncovered.
Bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for a few minutes.
Garnish with fresh basil leaves and serve warm.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: about 45–50 minutes
Variations
You can add cooked chicken, shrimp, or sausage for extra protein. Swap cherry tomatoes with sun-dried tomatoes for a deeper flavor. Use spinach or zucchini for added vegetables. For a creamier version, stir in a splash of cream before baking the final time.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) or in the microwave until warmed through. Add a splash of broth or water if it becomes too dry.
FAQs
Can I use a different type of pasta?
Orzo works best, but small pasta shapes like ditalini can be used.
Do I need to cook the orzo beforehand?
No, it cooks directly in the broth in the oven.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for convenience.
How do I prevent the orzo from sticking?
Stir well before baking and ensure there is enough liquid.
Can I make this dish vegetarian?
Yes, just use vegetable broth.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze it for up to 1 month.
What type of mozzarella should I use?
Fresh mozzarella gives a creamier texture, while shredded melts more evenly.
Can I add more vegetables?
Yes, spinach, mushrooms, or bell peppers are great additions.
How do I know when it’s done?
The orzo should be tender and the liquid mostly absorbed.
Can I make this ahead of time?
Yes, assemble everything and refrigerate, then bake when ready.
Conclusion
One pan caprese pesto orzo bake is an easy, comforting dish that brings together fresh ingredients and bold flavors in a simple way. With minimal prep and cleanup, it’s a perfect recipe for weeknights or casual gatherings.
PrintOne Pan Caprese Pesto Orzo Bake
This one pan caprese pesto orzo bake is a comforting and flavorful dish with tender orzo, juicy tomatoes, creamy mozzarella, and fresh pesto, all cooked together for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Orzo pasta
- Cherry tomatoes
- Garlic cloves (minced)
- Olive oil
- Vegetable or chicken broth
- Pesto
- Mozzarella cheese (fresh or shredded)
- Parmesan cheese (grated)
- Salt
- Black pepper
- Fresh basil leaves
Instructions
- Preheat oven to 190°C (375°F).
- In a large oven-safe pan, combine orzo, cherry tomatoes, garlic, olive oil, broth, salt, and black pepper. Stir well.
- Cover tightly with foil and bake for 25 minutes until orzo is tender and liquid mostly absorbed.
- Remove from oven and stir in pesto until combined.
- Top with mozzarella and parmesan cheese.
- Return to oven uncovered and bake for 10–15 minutes until cheese is melted and bubbly.
- Let rest for a few minutes, then garnish with fresh basil and serve.
Notes
- Use vegetable broth to keep the dish vegetarian.
- Add cooked chicken or shrimp for extra protein.
- Stir well before baking to prevent sticking.
- Add a splash of broth when reheating if it becomes dry.
- Fresh mozzarella creates a creamier texture.
- Can include vegetables like spinach or zucchini for variation.
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg
