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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!
This was simple to bring together and so tasty!! I threw in some mild Italian sausage during the last step before I layered on the mozzarella. A solid addition 🙂
Hey Kirstyn,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
From the humble ingredients, I wasn’t prepared for such delicious creaminess. Factor in the ease of preparation and lack of dishes, and this is a win-win-win situation. I may add in marinated artichoke hearts next time, but as is, super delish!
Hey Jen,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
Can pickled peperoncini in a jar be used instead of fresh?? Or just substitute banana peppers?
Hey Colleen,
Sure, either of those will work for you! Let me know if you give the recipe a try, I hope you love it! xx
This recipe sounds amazing! Instead of orzo I thought I could add riced cauliflower to keep it lower carb. Would I just add it to the same step as when adding orzo but without water?
Hey Heather,
Sorry, I have never worked with riced cauliflower so I honestly don’t know the best way to add it to this dish, my guess is that you would need to significantly reduce the liquid. Let me know if you give it a try! xx
I thought this was really good. I added a little kale and a couple of mushrooms to the orzo to add some more vegetables, and ate some chicken on the side. I would definitely make this again.
Hey Laura,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
So delicious and sooo easy! I added italian panko crusted chicken as the main dish and this was an incredible side!!!
Hi Sam,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Very good! Will definitely make again!
Hey Kat,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This was incredible. I added spinach to the dish with the pasta to add more vegetables. Everyone loved it, can’t wait to cook it again with shrimp.
Hey Linda,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Good morning Tieghan
Is there any way chicken could be used in this recipe
My husband and I were thinking (about the next time we make this) adding some shredded rotisserie chicken at the point you stir and add cheese for melting!
That would be great!
Hi Ann,
Sure, I would add cooked chicken before baking. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
This looks delicious! Do you think I could replace with a gluten-free pasta option, even if not shaped like orzo?
Hey Amanda,
Yes, I think arborio rice would be your best choice, you could also use a gf short cut noodle. Please let me know if you give the recipe a try, I hope you love it! xx
Followed the recipe to the T and it was in fact easy – and it came out wonderfully! In my oven, the orzo was perfectly cooked at 13 minutes. I just had 2 cups of grape tomatoes on hand but I’d definitely use 3 next time. Was on the fence about adding the pepperoncini, but was so glad I did – gave the dish a delicious kick! Will be interested to see how leftovers will reheat – it’s very filling. Slightly picky husband loved it too, so will go into regular rotation for certain.
Hey Kiersten,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
The hubs and I LOVED this! Sooo simple but loaded with flavor! I did add a little extra water and cooked the orzo a little longer. Probably has to do with a difference in the oven (or maybe even altitude?), so I suggest anyone trying it just watch their orzo. Add a little water and cook longer if need be. No reason it can’t work for everyone. I mentioned trying it with some shredded rotisserie chicken in at the “add cheese step” and the hubs said he was thinking the exact same thing. Looking forward to making this one again!
Hey Kristie,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for sharing your feedback and what worked well for you! ?Tieghan
Excellant flavor combination and very easy to make. Turned out great! Thanks for the recipe.
Hi Judi,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Fam fav! I was out of orzo so I boiled some penne and added it in w/o the water and also topped with parm after the mozzarella was melted for a extra crunch. Delish!!!
Alisha using penne was the cooking time the same? Or different? Thanks
Hey Alisha,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
This was SO incredibly delicious and easy to make! I skipped the chili flakes but used every other ingredient and it was such a hit. My favorite part had to be the little to none cleanup afterwards – thank you for another incredible recipe Tieghan!
Hey Jessie,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Very good, but the orzo was still crunchy even after leaving it in the over longer than the recipe specified.
Hey Kit,
Thanks for giving the recipe a try, sorry to hear about your orzo. Please let me know if I can help in anyway! xTieghan