Description
A simple one-pan baked orzo recipe with roasted cherry tomatoes, basil pesto, peperoncinis, and melted mozzarella inspired by classic Caprese flavors.
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, to taste
- Kosher salt and black pepper, to taste
- 1 pound dry orzo pasta
- 1 (8-ounce) jar basil pesto
- 2–3 tablespoons sliced peperoncinis
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (205°C).
- Add cherry tomatoes, olive oil, garlic, shallot, chili flakes, salt, and pepper to a large oven-safe baking dish. Toss to coat.
- Roast for 15 minutes, until tomatoes begin to soften and release juices.
- Remove from oven and stir in dry orzo pasta.
- Add enough water or broth to just cover the orzo (about 2 1/2–3 cups).
- Stir in pesto and sliced peperoncinis until evenly combined.
- Cover tightly with foil and bake for 25–30 minutes, stirring once halfway through.
- Remove foil, sprinkle mozzarella over the top, and bake uncovered for 8–10 minutes until melted and lightly golden.
- Finish with fresh basil and rest briefly before serving.
Notes
- Stir halfway through baking to prevent sticking.
- Adjust chili flakes and peperoncinis for preferred heat level.
- Add a splash of liquid when reheating to keep orzo creamy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes