One Pan Tomato Basil Baked Orzo

One Pan Tomato Basil Baked Orzo is a simple vegetarian pasta bake made with orzo, cherry tomatoes, garlic, fresh basil, broth, and melted cheese. Everything cooks together in a single baking dish, creating a rich tomato-infused sauce and tender pasta with minimal cleanup.

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Course: Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 335kcal

Author: Abby Pinkmann

Cost: $5

Equipment

9x13-inch baking dish
mixing spoon
Measuring cups
Measuring spoons
aluminum foil

Ingredients

1 1/2 cups uncooked orzo
2 cups cherry tomatoes, halved
3 cloves garlic, minced
3 cups vegetable broth
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Instructions

Preheat your oven to 400°F (205°C).
Add the orzo, cherry tomatoes, garlic, vegetable broth, olive oil, Italian seasoning, salt, and pepper to a 9x13-inch baking dish.
Stir everything together evenly.
Cover the dish tightly with aluminum foil.
Bake for 30 minutes.
Remove from the oven and stir well to distribute moisture evenly.
Mix in the Parmesan cheese and fresh basil until combined.
Sprinkle the mozzarella cheese evenly over the top.
Return the dish to the oven uncovered and bake for 8 to 10 minutes until the cheese is melted and lightly golden.
Allow the dish to rest for 5 minutes before serving.

Notes

If the orzo appears dry during baking, add a splash of extra broth. Add basil near the end of cooking to preserve its fresh flavor. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Add a little broth before reheating to restore creaminess.

Nutrition