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
Scale
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.
