Description

This One Pan Caprese Pesto Orzo Bake is a fresh, flavorful, and super easy weeknight dinner. With just one dish and minimal prep, you get a cheesy, herby, tomato-packed meal that’s ready in under an hour. It’s perfect for spring and summer and sure to become a favorite in your meal rotation.

Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 cups uncooked orzo
2 cups cherry tomatoes, halved
2 cups vegetable broth
1/2 cup basil pesto
1 cup shredded mozzarella cheese
1 cup mini mozzarella balls (bocconcini or ciliegine)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Balsamic glaze, for drizzling (optional)

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Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and orzo. Cook for 2 minutes, stirring often to lightly toast the orzo.
Add cherry tomatoes, vegetable broth, and pesto. Stir well to combine and season with salt and pepper.
Bring the mixture to a light simmer, then remove from heat.
Stir in shredded mozzarella and Parmesan cheese. Top with mini mozzarella balls.
Transfer the dish to the oven and bake uncovered for 20–25 minutes, or until the orzo is tender and the cheese is melted and bubbly.
Remove from oven and let sit for 5 minutes. Garnish with fresh basil and a drizzle of balsamic glaze if using.
Serve warm and enjoy!

Notes

You can use homemade or store-bought pesto.
Add cooked chicken or shrimp if you want to make it more protein-rich.
For extra veggies, toss in some spinach or zucchini before baking.

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 5g
Sodium: 680mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 18g
Cholesterol: 40mg