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The Easiest One Pan Caprese Pesto Orzo Bake. Trust me, this is going to become your new go-to for busy nights. Roasted tomatoes with garlic, shallots, and olive oil, all tossed together with dry orzo pasta, basil pesto, then finished with melty mozzarella cheese. This incredible dish is all made in one pan without even having to boil any water. Just mix, bake, eat, and enjoy!
I know this is a recipe post, but for long-time readers, I just have to quickly say how incredible the last few days have been. Your support for me is just so sweet and incredible to feel. I feel so very loved by you all and I just want to say thank you, thank you!
For everyone who has already received the book, what’s your favorite recipe so far?!
Going to chat more about all this fun stuff on Sunday, but I just had to say thank you!
Ok, ok, back to today’s recipe. This is the easiest recipe and certainly my favorite of the week!!
I honestly have no idea how I thought to put this one together, but it’s pretty perfect. The flavors are nothing new by any means, but the cooking method is super smart. And the end product is so very delicious.
A lot of times one-pan pasta dishes aren’t cooked properly. But because we’re using orzo, which is such a small pasta, it cooks up really well!!
Here are the simple, simple steps
Start out by roasting the tomatoes, just to get them cooking before we add the pasta. I added some garlic, shallots, and chili flakes to bump up the flavor a bit.
When the tomatoes start sizzling, pull them out and add the DRY orzo pasta, a jar of basil pesto, and some peperoncinis. The peperoncinis are not traditional for Caprese, but I’m obsessed with them and they add a lot of flavor to the dish.
The next key ingredient…water.
So simple, and yes, technically not an ingredient. But the water cooks the pasta just as if we had boiled it on the stove. Once the water is in, bake another 10 minutes or so. Allowing the water to cook into the pasta, then stir, and sprinkle over the cheese. Now finish baking!
Finish it up and eat
When the sauce is bubbling and the cheese has melted, pull the pan out. If there’s a lot of oil on top from the jar of pesto, just drain that off and save it for dipping with bread (YUMMM).
Top with plenty of fresh basil and that’s literally it. SO SIMPLE, SO DELICIOUS! And I love that there’s basically no prep or extra dishes.
Simple but delicious really is the key!
Looking for other easy pasta bakes? Here are my favorites:
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Creamy Sun-Dried Tomato Chicken Pasta
4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Lastly, if you make this Easy One Pan Caprese Pesto Orzo Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest One Pan Caprese Pesto Orzo Bake
Servings: 6
Calories Per Serving: 541 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2-3 cups cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1/3 cup fresh basil, chopped
- chili flakes
- kosher salt and black pepper
- 1 pound dry orzo pasta
- 1 (8 ounce) jar basil pesto
- 2-3 tablespoons sliced peperoncinis
- 1 1/2 cups shredded mozzarella cheese
Instructions
- 1. Preheat the oven to 400° F.2. In a 9×13 inch baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes. Pull the tomatoes out of the oven. To the same pan, add the orzo, pesto, and peperoncinis. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it. 3. Stir the pasta around, then sprinkle over the cheese. Bake another 10 minutes, until the cheese has melted and the sauce bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
Do you have any suggestions for adding chicken to this? Should it be cooked separately to the dish?
Hi Katie,
Yes, I would cook the chicken separately and then add when you are ready to bake. Please let me know if you have any other questions, I hope you love this recipe! xTieghan
So delicious and easy! I used orecchiette pasta and just had to bake it longer but it turned out wonderful. Going to save this on for sure!
Hey Teri,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
DELICIOUS. Love the added acidity of peperocinis.
Hey Jessica,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
The flavors were delicious but it turned out pretty oily. Is that how it’s supposed to be? Thanks!
Hey Sarah,
Thanks for giving the recipe a try!! Yes, there should be some oiliness happening in the dish:) Let me know if you have any other questions! xTieghan
This was great! I made my own pesto which might be why it took me a little over an hour instead of 40 minutes. I used pepperoncini as a garnish instead of baked in (I have a little kid who doesn’t like spicy things) and the flavor was so unexpected and delicious!
Hi Katie,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
So so good! One of those meals that taste delicious leftover as well. Ended up doing 1/2 cup heavy cream and 2 cups water. Made it a little more creamy 🙂
Hey Inna,
Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! Thanks for sharing what worked well for you! ☀️xxT
Great recipe! I added 1/2 a yellow/brown onion (diced) with the garlic and tomatoes, used 1 cup of salt-reduced chicken stock and 1 + 1/2 cups of water to give the orzo a little more of a risotto flavour, swapped the peperoncini’s for marinated red bell pepper strips (I figured you get the same antipasto tangy-ness) and sprinkled with crumbed feta on top of the mozzarella at the end. Really delicious!
Hey Zac,
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
Not very flavorful. It was fine, but wouldn’t make this one again
Hi Jessica,
Thanks for giving the recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xT
Hi there, can this be frozen? And if so any specific instructions?
Thank you
Hey Susan,
Totally, I would just freeze before baking and then you can bake from frozen just increase your bake time slightly. Please let me know if you have any other questions! xTieghan
oh noirrr! this was delicious. We added a zucchini and the hubby LOVED it!
Hey there,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
This looks delicious! Do you think it would work with rice instead of orzo?
Hi Ann,
I would probably use Arborio rice or another short cut noodle:) Please let me know if you give this recipe a try, I hope you love it! xx
Can I make this in a 6 quart Dutch oven instead of a 13 x9 inch pan?
Thanks!
Hey Adam,
Sure, I bet that would be just fine for you to do! I hope you love the recipe, please let me know how it turns out! xTieghan
Great flavor! I made a half recipe since it’s just my hubby and me. It worked out nicely in an 8×8 pan. The pesto that I had on hand was a bit dry so the oil wasn’t an issue. Right before adding the mozzarella, I threw in fresh chopped spinach. Will be making again.
Hey Teri,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Did you just do half of everything to make a smaller batch? I’m wondering about the water ratio because I don’t want it to be too wet or dry. Thanks!
This is so simple and so delicious! A huge hit with the entire family. One dish meal so easy clean up and travels and reheats well! Winner!
Hey Nic,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Very tasty, and very easy as described. I’m thinking more veg next time; fresh asparagus or broccoli.
Hey Jim,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
The side dish I’ve been looking for!
Hey Bethany,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan