One Pan Caprese Pesto Orzo Bake

This simple baked orzo is full of bright, fresh flavors and comes together easily in one dish. Sweet roasted cherry tomatoes, fragrant basil, and garlic create the base, while pesto and mozzarella make the dish creamy and comforting. A touch of lemon adds brightness and balance, bringing everything together beautifully.

It’s the kind of meal that feels both effortless and special — perfect for a weeknight dinner or a dish to share around the table.

Ingredients:

• 2–3 cups cherry tomatoes

• 3 tablespoons extra virgin olive oil

• 4 cloves garlic, chopped

• 1 shallot, finely chopped

• 1/3 cup fresh basil, chopped

• Pinch chili flakes

• Kosher salt and freshly cracked black pepper

• 1 pound dry orzo pasta

• 1 (8 oz) jar basil pesto

• Zest of 1 lemon

• 1–2 tablespoons fresh lemon juice

• 1 ½ cups shredded mozzarella cheese

• Fresh basil, for finishing

  Instructions:

  1. Preheat oven to 400°F.

  2. In a 9×13 inch baking dish, combine the cherry tomatoes, olive oil, garlic, shallot, basil, chili flakes, salt, and pepper. Toss gently to coat. Roast for about 10 minutes, until the tomatoes begin to soften and release their juices.

  3. Remove the dish from the oven and add the orzo, pesto, lemon zest, and lemon juice. Pour in 2½ cups water and stir everything together until evenly combined. Return the dish to the oven and bake for 12–15 minutes, until the orzo has absorbed most of the liquid but is still slightly saucy.

  4. Stir the pasta gently, then sprinkle the mozzarella evenly over the top. Return to the oven and bake for another 10 minutes, until the cheese is melted and the sauce is bubbling.

  5. Top with fresh basil and an extra drizzle of good olive oil before serving.

  Serve warm and enjoy.