If you love vibrant Italian flavors combined into one easy, comforting dish, you are going to fall head over heels for this One Pan Caprese Pesto Orzo Bake Recipe. It’s a delightful medley of tender orzo pasta, tangy cherry tomatoes, creamy mozzarella, and fragrant homemade pesto, all melded together in a single pan for maximum flavor and minimal cleanup. This dish perfectly captures the fresh simplicity of a Caprese salad while delivering the heartiness of a baked pasta—ideal for busy weeknights or casual dinner parties when you want to impress without the fuss.
Ingredients You’ll Need
Gathering a handful of simple yet incredibly flavorful ingredients is all it takes to create this show-stopping dish. Each component brings something special to the table, from the bright, juicy tomatoes to the rich, cheesy goodness that makes this bake irresistible.
- 1 cup uncooked orzo pasta: The small, rice-shaped pasta cooks quickly and soaks up all the delicious flavors beautifully.
- 2 tbsp olive oil: Adds a subtle fruity richness and helps lightly toast the orzo for extra nuttiness.
- 2 cups cherry tomatoes, halved: Burst of sweetness and vibrant color that balances creamy cheese perfectly.
- 1 cup fresh mozzarella balls (bocconcini), halved: Soft, melty cheese that feels indulgent but fresh.
- 1/4 cup freshly grated Parmesan cheese: Sharp, salty flavor that deepens the dish’s savory notes.
- 1 tbsp fresh basil, chopped (plus extra for garnish): Adds a fragrant, herbal brightness to finish the dish.
- 1 cup fresh basil leaves: Essential for making the fresh pesto sauce that ties all the flavors together.
- 1/4 cup pine nuts (or walnuts): Brings a buttery crunch to the pesto and enhances its texture.
- 1/2 cup grated Parmesan cheese: For the pesto, adding nutty depth and umami.
- 2 garlic cloves: Infuses the pesto with aromatic warmth and a touch of bite.
- 1/4 cup olive oil: Smooths and binds the pesto ingredients into a luscious, smooth sauce.
- Juice of 1/2 lemon: Provides brightness that lifts the herbal pesto flavors.
- Salt and pepper to taste: Simple seasonings that bring out every ingredient’s best qualities.
How to Make One Pan Caprese Pesto Orzo Bake Recipe
Step 1: Prepare the Pesto
The heart and soul of this One Pan Caprese Pesto Orzo Bake Recipe is the fresh pesto. Toss basil leaves, pine nuts, grated Parmesan, garlic, lemon juice, salt, and pepper into a food processor. Pulse until everything is finely chopped, then slowly drizzle in olive oil while blending to achieve a smooth, luscious sauce. Taste it and adjust the seasoning—the freshness of the basil and brightness from the lemon make this pesto absolutely irresistible.
Step 2: Toast the Orzo
Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet or pan over medium heat. Add the orzo and stir occasionally, letting it toast lightly for 1 to 2 minutes. This step brings out a lovely nutty flavor in the pasta that will deepen the dish’s overall richness without overpowering it.
Step 3: Cook the Orzo in the Pan
Add 2 cups of water to the skillet and bring to a simmer. Cook the orzo according to package instructions, usually about 8 to 10 minutes, until the pasta is tender and most of the liquid has been absorbed. Cooking the orzo directly in the pan means you’re building flavor right in the vessel you’ll finish baking it in—a huge win for minimal dishes and maximum deliciousness.
Step 4: Combine Pesto, Tomatoes, and Mozzarella
Once the orzo is tender, stir in the vibrant pesto sauce along with the halved cherry tomatoes and mozzarella balls. Mix everything gently but thoroughly so every bite bursts with color and flavor. The mozzarella will start to soften immediately, promising gooey, cheesy bites later on.
Step 5: Bake the Orzo
Sprinkle the freshly grated Parmesan over the top of the orzo mixture, adding a golden, savory crust once baked. Place the pan in your preheated oven and bake for 10 to 12 minutes. You’re aiming for bubbling cheese and a beautifully toasted finish that complements the juicy tomatoes and creamy mozzarella underneath.
Step 6: Serve and Enjoy!
Once out of the oven, let your One Pan Caprese Pesto Orzo Bake Recipe rest just a minute before garnishing with extra fresh basil. This delightful dish should be enjoyed immediately while warm and bubbling, showcasing a perfect balance of creamy, tangy, and herbaceous flavors with a gorgeous color display.
How to Serve One Pan Caprese Pesto Orzo Bake Recipe
Garnishes
Fresh basil leaves are a must for garnishing, lending a fragrant, garden-fresh touch that brightens every spoonful. You can also drizzle a little extra virgin olive oil over the top or scatter some toasted pine nuts for crunch if you want to amp up textures.
Side Dishes
This bake is a satisfying one-pan meal on its own, but pairing it with a light mixed green salad or a crisp cucumber salad adds a refreshing contrast. For heartier occasions, garlic bread or a simple roasted vegetable medley turns this into a complete Italian feast everyone will rave about.
Creative Ways to Present
Serve this dish straight from the skillet for a rustic, family-style vibe that invites everyone to dig in. Alternatively, portion it into individual ramekins or gorgeous shallow bowls to impress guests with a polished presentation. Adding a sprinkle of edible flowers or microgreens can turn your One Pan Caprese Pesto Orzo Bake Recipe into an elegant centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred to an airtight container and refrigerated for up to 3 days. The flavors tend to deepen after a day, making it a fantastic next-day meal that reheats beautifully without losing that fresh pesto brightness.
Freezing
While freezing is possible, the texture of fresh mozzarella may change slightly upon thawing. If you do freeze, place portions in freezer-safe containers and consume within 1 to 2 months for best flavor. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the leftovers in a skillet over medium-low heat or in the oven until heated through. You may add a splash of water or olive oil to refresh the pasta and melt any cheese that has firmed up. Avoid microwaving directly if possible to preserve texture and flavor.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto is fantastic and fresh-tasting, a good-quality store-bought pesto will work well in this recipe too. Just be sure to taste and adjust seasoning as needed.
Is it possible to make this recipe vegetarian or vegan?
This One Pan Caprese Pesto Orzo Bake Recipe is already vegetarian. For a vegan twist, substitute the mozzarella and Parmesan with plant-based cheese alternatives and ensure your pesto uses nutritional yeast instead of Parmesan.
Can I prepare this dish ahead of time?
You can assemble the dish and store it in the fridge for a few hours before baking. Just add baking time accordingly if it’s cold, and ensure it’s heated through and bubbly before serving.
What are good alternatives to pine nuts in the pesto?
Walnuts or almonds make excellent substitutes if pine nuts are not available. They add a slightly different but equally delicious nutty flavor and texture to the pesto.
How can I make this recipe gluten-free?
Simply swap regular orzo pasta for a gluten-free orzo alternative or even use small gluten-free pasta shapes. Ensure all other ingredients are gluten-free certified for peace of mind.
Final Thoughts
This One Pan Caprese Pesto Orzo Bake Recipe has quickly become one of my all-time favorites because it brings together fresh, bold flavors with the ease of a simple, one-pan meal. Whether you need a quick weeknight dinner or want to wow guests with minimal effort, this dish checks all the boxes. I promise, once you try it, it will be a new staple in your recipe rotation!
Print
One Pan Caprese Pesto Orzo Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4.4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This One Pan Caprese Pesto Orzo Bake is a vibrant and delicious Italian-inspired dish that combines tender orzo pasta with fresh cherry tomatoes, creamy mozzarella, and a fragrant homemade basil pesto. Perfectly baked for a cheesy, bubbly finish, this recipe offers a comforting, flavorful meal that’s simple to prepare and sure to impress.
Ingredients
Orzo Bake
- 1 cup uncooked orzo pasta
- 2 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Pesto Sauce
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- Juice of 1/2 lemon
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped (plus extra for garnish)
Instructions
- Make the pesto: In a food processor, combine fresh basil leaves, pine nuts, Parmesan cheese, garlic cloves, lemon juice, salt, and pepper. Pulse until the ingredients are finely chopped, then slowly drizzle in the olive oil while blending until the pesto is smooth. Taste and adjust seasoning as needed, then set aside.
- Preheat the oven: Heat your oven to 375°F (190°C) to get it ready for baking the orzo dish later.
- Toast the orzo: Heat olive oil in an oven-safe skillet or large pan over medium heat. Add the uncooked orzo and cook, stirring occasionally, for 1-2 minutes to lightly toast the pasta, enhancing its nutty flavor.
- Cook the orzo: Pour 2 cups of water into the pan with the toasted orzo. Bring it to a simmer and cook according to package instructions—about 8-10 minutes—until the orzo is tender and most of the liquid has been absorbed.
- Combine ingredients: Stir the prepared pesto sauce into the cooked orzo along with halved cherry tomatoes and mozzarella balls. Mix gently but thoroughly to combine all the flavors evenly.
- Prepare for baking: Sprinkle the freshly grated Parmesan cheese evenly over the top of the orzo mixture in the pan.
- Bake the dish: Place the oven-safe skillet into the preheated oven and bake for 10-12 minutes, or until the cheese has melted and is bubbly and golden.
- Serve: Remove the dish from the oven, garnish with extra chopped fresh basil, and serve immediately for the best flavor and texture.
Notes
- Use an oven-safe skillet to avoid transferring to another dish for baking.
- You can substitute pine nuts with walnuts or almonds if preferred.
- For a nuttier pesto, lightly toast the pine nuts before blending.
- The orzo can be cooked fully on the stovetop and baked just to melt the cheese if short on time.
- Fresh mozzarella adds creaminess; avoid pre-shredded cheese for best texture.
