Description
This One Pan Caprese Pesto Orzo Bake is a delicious, easy-to-make Italian-inspired dish combining tender orzo pasta with fresh cherry tomatoes, creamy mozzarella, and vibrant homemade basil pesto. Baked to perfection with a golden Parmesan crust, it’s a perfect weeknight dinner that’s bursting with fresh flavors and requires minimal cleanup.
Ingredients
Scale
Orzo and Bake Ingredients
- 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
Pesto Sauce Ingredients
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 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, grated Parmesan, garlic cloves, lemon juice, salt, and pepper. Pulse until finely chopped, then slowly drizzle in the olive oil while blending until smooth. Taste and adjust seasoning as needed. Set the pesto aside.
- Cook the orzo: Preheat your oven to 375°F (190°C). 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 it and enhance its nutty flavor.
- Simmer the orzo: Add 2 cups of water to the pan and bring to a simmer. Cook the orzo according to package instructions, about 8-10 minutes, until the orzo is tender and most of the liquid is absorbed.
- Combine ingredients: Stir the prepared pesto sauce into the cooked orzo. Fold in the halved cherry tomatoes and halved mozzarella balls until everything is well combined.
- Prepare to bake: Sprinkle the 1/4 cup freshly grated Parmesan cheese evenly over the top of the orzo mixture.
- Bake the dish: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the Parmesan cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove the skillet from the oven, garnish with the chopped fresh basil, and serve immediately while warm and cheesy.
Notes
- Use an oven-safe skillet or pan to ensure easy transfer from stovetop to oven.
- You can substitute walnuts for pine nuts in the pesto for a different flavor profile.
- Fresh mozzarella balls can be replaced with burrata or sliced mozzarella for variations.
- Adjust the lemon juice in the pesto to your preference for a more or less tangy taste.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven or microwave.
