One Pan Caprese Pesto Orzo Bake
This one pan Caprese pesto orzo bake is an easy, comforting dinner made with tender orzo cooked in broth and pesto, then finished with juicy tomatoes, melty mozzarella, and fresh basil. Creamy without heavy sauce and made in a single pan, it’s a perfect weeknight meal with minimal cleanup and big flavor.
Ingredients
- 1½ cups uncooked orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2½ cups vegetable or chicken broth
- ½ tsp Italian seasoning
- Salt and black pepper to taste
- ½ cup basil pesto store-bought or homemade
- 1½ cups cherry tomatoes halved
- 8 oz fresh mozzarella cubed or torn
- Fresh basil for garnish
- ¼ cup grated parmesan cheese optional
Instructions
- Preheat oven to 375°F. Lightly grease a large oven-safe skillet or baking dish.
- Heat olive oil in the skillet over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in uncooked orzo.
- Pour in broth, then add Italian seasoning, salt, and black pepper.
- Bring to a gentle simmer, stirring well.
- Stir in pesto until evenly combined.
- Cover and bake for 20–25 minutes, stirring once halfway through.
- Remove from oven and check that orzo is tender and creamy.
- Stir in cherry tomatoes.
- Nestle mozzarella evenly over the top.
- Return to oven uncovered and bake 8–10 minutes until cheese is melted and bubbly.
- Remove from oven and rest for 5 minutes.
- Finish with fresh basil and parmesan cheese if using. Serve warm.
Notes
- Stirring halfway through baking helps prevent sticking and ensures even cooking.
- Add mozzarella at the end to keep it melty and distinct.
- If the orzo thickens too much, stir in a splash of warm broth before serving.