Description

This One Pan Caprese Pesto Orzo Bake is a vibrant and flavorful Italian-inspired dish combining tender orzo pasta, fresh cherry tomatoes, creamy mozzarella, and homemade basil pesto. Baked to perfection, it offers a perfect blend of textures and colors, ideal for a quick weeknight dinner or casual gathering.

Ingredients

Orzo Pasta and Vegetables

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
1 tbsp fresh basil, chopped (plus extra for garnish)

Pesto Sauce

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

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Instructions

Make the pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, lemon juice, salt, and pepper. Pulse until finely chopped, then slowly drizzle in the olive oil while blending until the mixture is smooth. Taste and adjust seasoning as needed. Set aside.
Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the orzo dish.
Toast the orzo: Heat 2 tablespoons of olive oil in an oven-safe skillet or large pan over medium heat. Add the orzo and cook, stirring occasionally, for 1 to 2 minutes just to lightly toast the pasta and enhance its nutty flavor.
Cook the orzo: Add 2 cups of water to 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 is absorbed.
Combine ingredients: Stir the prepared pesto sauce, halved cherry tomatoes, and halved mozzarella balls into the cooked orzo until everything is well incorporated.
Prepare for baking: Sprinkle the remaining grated Parmesan cheese evenly over the top of the orzo mixture in the skillet.
Bake the dish: Place the skillet in the preheated oven and bake for 10 to 12 minutes, or until the cheese on top is melted and bubbly, and the dish is heated through.
Serve: Garnish the baked orzo with extra fresh basil leaves and serve immediately for the best flavor and texture.

Notes

Use an oven-safe skillet or pan to avoid transferring the orzo mixture before baking.
If pine nuts are unavailable, walnuts make an excellent substitute for the pesto.
Adjust the lemon juice and seasoning in the pesto to suit your taste preferences.
Fresh mozzarella can be substituted with burrata for a creamier texture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.