Description

A creamy, cheesy one-pan pasta dish baked with orzo, juicy cherry tomatoes, fresh mozzarella, and vibrant basil pesto. This easy Caprese-inspired recipe delivers comforting Italian flavor with minimal cleanup—perfect for weeknights or casual gatherings.

Ingredients

Scale

1 ½ cups orzo pasta
2 cups cherry tomatoes, halved
1 ½ cups fresh mozzarella balls (“ciliegine” or torn)
⅓ cup basil pesto
2 garlic cloves, minced
2 ½ cups vegetable broth
¼ cup heavy cream (optional)
½ cup grated Parmesan cheese
1 tbsp olive oil
Fresh basil, for garnish
Salt and black pepper, to taste

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 375°F (190°C).
Combine orzo, cherry tomatoes, garlic, pesto, broth, and cream in a large oven-safe skillet or baking dish. Stir to mix evenly.
Season with salt and pepper, then cover tightly with foil.
Bake for 20–25 minutes, until orzo is tender and liquid mostly absorbed.
Uncover, stir gently, and add mozzarella and parmesan on top.
Return to oven and bake uncovered for 10 more minutes, until cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil and a drizzle of olive oil.
Let it sit 5 minutes before serving.

Notes

Use homemade or high-quality pesto for the best flavor.

Substitute mozzarella with fontina or provolone if desired.

For added protein, stir in grilled chicken, shrimp, or tofu.

Refrigerates well for up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked, One-Pan
Cuisine: Italian American