Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Caprese Pesto Orzo Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 74 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This One Pan Caprese Pesto Orzo Bake is a delightful and easy-to-make Italian-inspired dish featuring tender orzo pasta, fresh cherry tomatoes, creamy mozzarella, and vibrant homemade basil pesto. Baked to bubbly perfection with a golden Parmesan crust, it combines fresh flavors and comforting textures in a convenient one-pan meal perfect for weeknight dinners.

Ingredients

Orzo Pasta 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

Fresh Basil 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

  1. 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 the ingredients are finely chopped. Slowly drizzle in the olive oil while blending until a smooth pesto sauce forms. Taste and adjust the seasoning as needed. Set aside.
  2. Preheat the oven: Set your oven to 375°F (190°C) to ensure it is hot and ready for baking the orzo dish later.
  3. 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 stir occasionally for 1-2 minutes to lightly toast the pasta and enhance its flavor.
  4. Cook the orzo: Pour 2 cups of water into the pan with the toasted orzo and bring to a simmer. Cook according to package instructions, roughly 8-10 minutes, until the orzo is tender and most of the water has been absorbed.
  5. Combine ingredients: Stir in the prepared pesto sauce, halved cherry tomatoes, and halved mozzarella balls into the cooked orzo. Mix gently until all ingredients are evenly combined.
  6. Add the topping: Sprinkle the freshly grated Parmesan cheese evenly over the top of the orzo mixture in the pan.
  7. Bake the orzo: Transfer the skillet or pan to the preheated oven and bake for 10-12 minutes, or until the Parmesan cheese has melted and is bubbly and golden.
  8. Serve: Remove the bake from the oven and garnish with additional chopped fresh basil. Serve immediately while warm and enjoy this comforting and flavorful meal.

Notes

  • You can substitute pine nuts with walnuts in the pesto for a different but delicious flavor.
  • Use an oven-safe skillet or pan to avoid transferring the dish to a baking dish.
  • If fresh mozzarella balls are unavailable, cubed fresh mozzarella can be used as a substitute.
  • Adjust the consistency of pesto by adding more olive oil if needed for creaminess.
  • For a vegetarian dish, ensure that Parmesan cheese is vegetarian-friendly (does not contain animal rennet).

Find it online: https://slsrecipes.com/one-pan-caprese-pesto-orzo-bake-recipe/