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
Equipment
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 pesto oil on top, drain off the excess.
- Top with fresh basil! Serve.
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