Dinner

Easiest One Pan Caprese Pesto Orzo Bake Recipe

ByThomas Greene December 10, 2025December 10, 2025

Introduction

This Easiest One Pan Caprese Pesto Orzo Bake combines the fresh flavors of cherry tomatoes, basil pesto, and mozzarella cheese into a comforting, hands-off meal. Perfect for busy weeknights, this dish comes together quickly and bakes all in one pan for minimal cleanup.

A white baking dish filled with a three-layer baked pasta dish. The bottom layer is golden-brown pasta mixed with some wilted dark green spinach. The middle layer is a thick spread of melted white cheese with browned spots, covering the pasta fully. The top layer has fresh shredded green basil leaves and small whole roasted red tomatoes scattered around. A spoon is partly inside the dish, lifting some of the pasta and melted cheese, with a bit of cheese string stretching out. The dish sits on a white marbled surface, next to a white cloth with blue stripes. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F. In a 9×13 inch baking dish, mix together the cherry tomatoes, olive oil, garlic, shallot, chopped basil, chili flakes, salt, and black pepper. Roast for 10 minutes until tomatoes begin to soften.
Step 2: Remove the dish from the oven and add the dry orzo, basil pesto, and sliced peperoncinis. Pour in 2 1/2 cups of water and stir everything to combine evenly.
Step 3: Return the baking dish to the oven and bake for 12-15 minutes until most of the water has been absorbed by the pasta, but there is still some moisture left.
Step 4: Stir the orzo mixture gently, then sprinkle the shredded mozzarella evenly on top. Bake for an additional 10 minutes, until the cheese melts and the sauce bubbles. If there is excess oil on top from the pesto, drain it off before serving.
Step 5: Garnish with fresh basil leaves and serve warm for a delicious, simple meal.

Tips & Variations

For extra richness, add a sprinkle of Parmesan cheese along with the mozzarella before baking.
Swap peperoncinis for roasted red peppers if you prefer milder heat.
Use gluten-free orzo if needed, but adjust the water slightly as cooking times may vary.
Add cooked chicken or sausage for a heartier version.

Storage

Store leftovers covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the pasta seems dry after reheating, add a splash of water or broth to restore moisture.

How to Serve

The image shows a white baking dish with a cheesy pasta bake partly scooped out using a silver spoon, revealing the layers inside. The bottom layer is made of orzo pasta, golden brown in color, mixed with small roasted cherry tomatoes that are red and slightly wrinkled. Above the pasta is a thick layer of melted cheese, creamy white with browned golden spots, topped with shredded green basil leaves scattered all over. The edges of the dish have some crispy browned bits, and the baking dish is placed on a dark wooden surface with some green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to step 2 and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of fresh basil?

If fresh basil is unavailable, you can use a teaspoon of dried basil or substitute with fresh spinach or arugula added just before serving for a different but tasty twist.