Description
This One Pan Caprese Pesto Orzo Bake is a delicious and easy vegetarian meal that combines the flavors of caprese salad with the comfort of baked orzo pasta. With a cheesy, gooey topping and a burst of cherry tomatoes and spinach, this dish is sure to become a family favorite.
Ingredients
Scale
Orzo Bake:
- 1 1/2 cups orzo pasta (uncooked)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 1/2 cups low-sodium vegetable broth
- 1/2 cup basil pesto (store-bought or homemade)
Toppings:
- 1 pint cherry tomatoes (halved)
- 1 cup baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh mozzarella balls (bocconcini or ciliegine)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil leaves (for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Sauté Aromatics: Heat olive oil in a large oven-safe skillet. Sauté garlic until fragrant.
- Add Orzo: Stir in orzo and toast for 2–3 minutes.
- Simmer: Pour in vegetable broth, bring to a simmer, and add pesto, cherry tomatoes, and spinach.
- Season and Bake: Season with salt, pepper, and red pepper flakes. Top with cheeses and bake for 15–18 minutes.
- Serve: Garnish with fresh basil before serving.
Notes
- You can swap vegetable broth for chicken broth for a richer flavor.
- Add cooked chicken or white beans for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
