Easiest One-Pan Caprese Pesto Orzo Bake
Juicy roasted tomatoes, fragrant basil, and creamy mozzarella come together with orzo in this easy, one-dish Baked Orzo Caprese!
Servings: 6 Servings
Calories: 424kcal
Ingredients
- 3 cups cherry tomatoes - halved
- 3 tablespoon extra virgin olive oil
- 4 clove garlic chopped
- 1 shallot chopped
- ½ cup fresh basil chopped
- Red chili flakes - decide for your spice tolerance level
- kosher salt and black pepper
- 1 lb dry orzo pasta
- 8 oz. Jar basil pesto, good quality here
- 2-3 tablespoon sliced peperoncini
- 1 ½ cups shredded mozzarella cheese
- 2 ½ cups of Vegetable stock or chicken stock broth
Instructions
- Preheat the oven to 400° F.
- In a 9x13 inch baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes. Pull the pan out of the oven. To the same pan, add the orzo, pesto, and peperoncini. Pour over 2 ½ cups of stock and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has been absorbed by the pasta but not all.
- Stir the pasta around, then sprinkle the cheese over the top. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
Notes
Add shredded rotisserie chicken for extra protein. Include it during step three.
Nutrition
Calories: 424kcal | Carbohydrates: 30g | Protein: 13g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 923mg | Potassium: 95mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1282IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 2mg