Easiest One Pan Caprese Pesto Orzo Bake Recipe
This One Pan Caprese Pesto Orzo Bake is a simple, flavorful, and comforting Italian-inspired dish that combines roasted cherry tomatoes, fresh basil, and creamy mozzarella with herbaceous basil pesto and tender orzo pasta. Perfect for an easy weeknight dinner, this recipe requires minimal cleanup and delivers vibrant, fresh flavors baked to perfection in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables & Herbs
- 2-3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1/3 cup fresh basil, chopped, plus extra for garnish
- 2-3 tablespoons sliced peperoncinis
Pantry & Seasonings
- 3 tablespoons extra virgin olive oil
- chili flakes, to taste
- kosher salt, to taste
- black pepper, to taste
- 1 pound dry orzo pasta
- 1 (8 ounce) jar basil pesto
Dairy
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 400°F (200°C). In a 9x13 inch baking dish, mix together the cherry tomatoes, olive oil, chopped garlic, chopped shallot, fresh basil, chili flakes, kosher salt, and black pepper. Roast this mixture for 10 minutes until the tomatoes soften and release their juices.
- Add Pasta and Pesto: Remove the baking dish from the oven and add the dry orzo pasta, basil pesto, and sliced peperoncinis to the roasted tomatoes. Pour over 2 1/2 cups of water and stir everything together thoroughly to combine the flavors.
- Bake Orzo: Return the dish to the oven and bake for 12-15 minutes. This allows the orzo to cook and absorb most of the liquid, but some moisture should remain to keep the dish saucy.
- Add Cheese and Final Bake: Stir the pasta gently to even out the ingredients, then evenly sprinkle shredded mozzarella cheese over the top. Bake an additional 10 minutes, or until the cheese has melted and the sauce is bubbling around the edges. If there is excess oil from the pesto on the surface, carefully drain it off.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves, and serve warm straight from the baking dish for an easy, satisfying meal.
Notes
- You can substitute orzo with another small pasta like acini di pepe or small shells if preferred.
- If you want a spicier dish, increase the chili flakes or add sliced fresh chili peppers.
- For a vegan version, use vegan cheese or omit the cheese altogether.
- Make sure not to overcook the orzo in the oven to avoid it becoming mushy; the pasta should be al dente with a bit of sauce left.
- Leftovers can be refrigerated and reheated gently with a splash of water to loosen the sauce.