Description
This One Pan Caprese Pesto Orzo Bake is a flavorful and easy weeknight dinner packed with Italian flavors. Creamy orzo is baked with basil pesto, cherry tomatoes, fresh mozzarella, and spinach – all in one dish. It’s simple, comforting, and perfect for a busy night when you still want something homemade and delicious.
Ingredients
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1 1/2 cups orzo pasta (uncooked)
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2 cups cherry tomatoes, halved
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2 cups baby spinach
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2 1/2 cups vegetable broth (or chicken broth)
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1/2 cup basil pesto
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1/2 teaspoon garlic powder
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1/4 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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8 oz fresh mozzarella balls (bocconcini or ciliegine), halved
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1/4 cup grated Parmesan cheese (optional)
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Fresh basil leaves, for garnish
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Olive oil, for drizzling
Instructions
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Preheat your oven to 375°F (190°C).
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In a large oven-safe skillet or baking dish, add the orzo, cherry tomatoes, spinach, broth, pesto, garlic powder, salt, and pepper. Stir to combine.
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Cover the dish tightly with foil and bake for 20 minutes.
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Remove the foil, stir, and top with mozzarella balls. Bake uncovered for an additional 10-15 minutes, until the orzo is tender and the cheese is melted and bubbly.
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If desired, sprinkle with Parmesan cheese and broil for 2-3 minutes for a golden top.
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Remove from oven and let sit for 5 minutes. Garnish with fresh basil and a drizzle of olive oil before serving.
Notes
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You can use store-bought or homemade pesto.
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Swap spinach with kale or arugula if desired.
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Add cooked chicken or chickpeas for extra protein.
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This dish reheats well and makes great leftovers.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg