Description
This One Pan Caprese Pesto Orzo Bake is the perfect weeknight dinner that’s quick, easy, and packed with fresh Mediterranean flavors. The creamy pesto sauce, combined with tender orzo, sweet cherry tomatoes, and gooey mozzarella, makes for a satisfying meal all cooked in one pan. It’s a flavorful twist on the classic Caprese salad, perfect for busy nights or family meals!
Ingredients
For the Orzo Bake:
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1 cup uncooked orzo pasta
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2 tbsp olive oil
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2 cups cherry tomatoes, halved
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1 cup fresh mozzarella balls (bocconcini), halved
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1/4 cup freshly grated Parmesan cheese
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1 tbsp fresh basil, chopped (plus extra for garnish)
For the Pesto Sauce:
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1 cup fresh basil leaves
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1/4 cup pine nuts (or walnuts)
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1/2 cup grated Parmesan cheese
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2 garlic cloves
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1/4 cup olive oil
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Juice of 1/2 lemon
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Salt and pepper to taste
Instructions
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Make the pesto:
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In a food processor, combine the basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper.
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Pulse until finely chopped, then slowly drizzle in the olive oil while blending until smooth. Taste and adjust seasoning as needed. Set aside.
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Cook the orzo:
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Preheat the oven to 375°F (190°C).
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Heat the olive oil in an oven-safe skillet or large pan over medium heat.
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Add the orzo and cook, stirring occasionally, for 1-2 minutes, just to lightly toast it.
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Prepare the bake:
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Add 2 cups of water to the pan, bring it to a simmer, and cook the orzo according to the package instructions (about 8-10 minutes), until the orzo is tender and most of the liquid has been absorbed.
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Stir in the pesto sauce, halved cherry tomatoes, and mozzarella balls. Mix until everything is well combined.
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Bake the dish:
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Sprinkle the grated Parmesan cheese over the top of the orzo mixture.
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Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
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Serve:
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Garnish with fresh basil and serve immediately!
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Notes
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For added protein, you can top this dish with grilled chicken, shrimp, or even a fried egg.
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This dish can be made ahead and stored in the fridge for 1-2 days. Simply reheat in the oven before serving.
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If you don’t have pine nuts, walnuts or almonds can be used as a substitute in the pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg