Description
This One Pan Caprese Pesto Orzo Bake is a vibrant, cheesy, oven-baked pasta dish that’s full of roasted tomatoes, basil pesto, and melty mozzarella. It’s the perfect cozy vegetarian dinner that comes together in under 45 minutes with no stovetop required—just one baking dish, bold flavors, and minimal cleanup.
Ingredients
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2–3 cups cherry tomatoes
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3 tbsp extra virgin olive oil
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4 garlic cloves, chopped
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1 shallot, chopped
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1/3 cup chopped fresh basil
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Pinch of chili flakes
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Kosher salt and black pepper, to taste
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1 lb dry orzo pasta
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1 jar (8 oz) basil pesto
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2–3 tbsp sliced peperoncinis
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2 1/2 cups water
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1 1/2 cups shredded mozzarella cheese
Instructions
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Roast Tomatoes:
Preheat oven to 400°F (200°C). In a 9×13 inch baking dish, combine cherry tomatoes, olive oil, garlic, shallot, basil, chili flakes, salt, and pepper. Roast for 10 minutes. -
Add Pasta & Mix:
Remove dish from oven. Stir in orzo, pesto, and peperoncinis. Add 2 1/2 cups water and mix thoroughly. -
Bake Orzo:
Return to oven and bake for 12–15 minutes until the orzo is tender and most water is absorbed. -
Add Cheese:
Stir, then top with mozzarella. Bake another 10 minutes until bubbly and golden. Broil for 2 minutes if desired for a crisp top. -
Serve:
If needed, spray excess oil, top with more fresh basil, and serve hot.
Notes
Peperoncinis add zing—don’t skip them!
Fresh mozzarella balls make it extra decadent.
Add spinach for a nutritious boost.
Not ideal for freezing due to dairy and pesto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-Inspired