Description
This One Pan Caprese Pesto Orzo Bake is a delightful, easy-to-make Italian-inspired dish combining tender orzo pasta with fresh cherry tomatoes, creamy mozzarella, and a vibrant homemade basil pesto. Baked to perfection with a golden Parmesan crust, it’s perfect for a quick weeknight dinner or a special gathering.
Ingredients
Scale
For the 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
For the Pesto
- 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 the fresh basil leaves, pine nuts, Parmesan cheese, garlic cloves, lemon juice, salt, and pepper. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until smooth. Taste and adjust seasoning as needed. Set aside.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking later.
- Toast the orzo: Heat 2 tablespoons of 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 flavor.
- Cook the orzo: Add 2 cups of water to the pan with the toasted orzo. Bring to a simmer and cook according to package instructions, about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Mix in pesto and fresh ingredients: Stir the prepared pesto sauce, halved cherry tomatoes, and mozzarella balls into the cooked orzo. Mix until everything is well combined, allowing the flavors to meld together.
- Add Parmesan and bake: Sprinkle the freshly grated Parmesan cheese evenly over the top of the orzo mixture. Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the cheese is melted, golden, and bubbly.
- Garnish and serve: Remove from the oven, garnish with the chopped fresh basil, and serve immediately for a delicious, comforting meal.
Notes
- You can substitute pine nuts with walnuts or almonds if preferred.
- Use fresh mozzarella (bocconcini) for creamy texture; shredded mozzarella won’t give the same melting effect.
- If you don’t have an oven-safe skillet, transfer the orzo mixture to a baking dish before baking.
- To make it vegan, substitute mozzarella and Parmesan with plant-based cheese alternatives.
- Leftovers can be refrigerated and gently reheated on the stovetop or microwave.
