Next Post
This post may contain affiliate links, please see our privacy policy for details.
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 in a casserole dish with dry orzo pasta, basil pesto, then finished with melty mozzarella cheese. This incredible dish is all made in one large baking dish 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 or broth.
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 the orzo mixture, 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.
Watch the How-To Reel
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 post was originally published on March 31, 2022
I am thinking of adding shrimp to this recipe?
Hi Melanie,
You could, I would just be careful that it does not get overcooked. I would probably do chicken or sausage as a better option:) Please let me know if you give the recipe a try, I hope you love it. xTieghan
I would be very grateful if you could tell me a suitable substitute for peperoncinis in the Caprese Pesto Orzo Bake. I cannot find them in the UK. Thank you.
Hi Estelle,
You could also use bell peppers! I hope you love the recipe, please let me know if you give it a try! xx
I’d want to add chicken to this – just trying to figure (other than salt and pepper), what seasoning would be best on the chicken for this particular dish. Any suggestions? Also, if we add one lb of chicken, would you suggest adjusting anything else? I wouldn’t think so, but want to double check.
HBH Every Day is my fav of your three cookbooks so far. Finally got it yesterday, and it made me SO SO happy.
I have an italian seasoning that I think would be good! Its like basil, oregano, sage, and thyme.
I baked chicken on the side with Italian seasoning and drizzled with a balsamic glaze which gave it just a kiss of sweetness! Topped with tomatoes and motz
Thanks for sharing what worked well for you!!
Hi Michelle,
I would season with some Italian seasonings, I would cook on the side and then add to the dish in step 3. Please let me know if you give the recipe a try, I hope you love it! xx
I am going to assume Ms. Gerard revised the instructions for what to do with the tomatoes. If not, all the comments about the tomatoes is another example in my never ending list of examples supporting the “dumbing down of America” if said commenters’ reading comprehension is so bad that they needed clarification of such a simple instruction.
Sometimes ,I think if you’re a newer cook ,you have to stop , and re-read a recipe maybe a few times to understand what you are to do. Recipe writing is a skill also and needs to be as clear as possible to accommodate various levels of cooks. Remember thinking twice when a recipe reads a cup of flour ,sifted as opposed to a cup of sifted flour ?
Comments like this make the comment section on this blog super toxic at times. If you have nothing nice to say, maybe be quiet? Not everyone can be so perfect as you, Lori.
Cheers!
I am highly educated, read very well and am an experienced cook. I too had to do a double take on that instruction as it is worded in a slightly ambiguous way. Be kind(er).
This is so mean. What did you get out of posting such a mean-spirited comment about a recipe?
I hope Tieghan will remove your comment. It offers no help and it is cruel. Period.
And yes, she did correct it.
Who are you to judge others when you didn’t even read the pre-edited recipe?
Hi Lori,
The way I had the recipe written originally was confusing to some, so I reworded it for more clarity. Let me know if you give the recipe a try, I hope you love it! xTieghan
When do you put the tomatoes back?
Hi Amanda,
The tomatoes are never removed from the dish, you are just going to remove them from the oven and then continue with the recipe. I hope this makes sense! xTieghan
In the recipe it says to “Roast 10 minutes. Pull the tomatoes out,” but does not indicate the tomatoes are put back in. The pictures show tomatoes in the finish dish. Is the step of putting the tomatoes back missing?
I agree with the note about the tomatoes. When are they added?
If you read through it is says to “pull out” meaning out of the oven not the dish it’s being cooked in. I was wondering the same thing.
I agree with Stacey. She just pull the pan with the tomatoes out of the oven.
*meant
Yes, that is correct. Thanks Melanie!
Thanks Stacey!
Hi Mary,
I reworded the recipe so hopefully it is more clear, but the tomatoes are never removed from the dish, you just removing them from the oven. Please let me know if you have any other questions! xTieghan
Hi Daniel,
You are just pulling the tomatoes out of the oven to continue with the recipe. I reworded the recipe, hopefully it is more clear now. Please let me know if you have any other questions! xx
This looks fab.
You are thanking us – we are thanking you too! Have a great time on your book tour. Xx
Thank you so much Kelly-Jane!!
Looks delish! Wondering what your fav store bought pesto is? You use pesto in a lot of your recipes, so figure you must have a preference for store bought if homemade is not an option in the middle of winter? I have tried some pretty terrible ones, but there must be some good ones?!
Looking forward to trying this!
Costco has a good one in refrigerator section.
Oh, I agree. The Costco pesto is sooo good, and it freezes well.
Thanks for sharing Cheryl!
Hey Leslie,
Here is the link for the pesto I like to use if I am not making it myself:
http://l.thrv.me/HBH2942-kitchen-love-basil-pesto-sauce
Please let me know if you have any other questions or give the recipe a try! xT
And your new cookbook looks amazing!!
Thanks so much!!
I think she means pull the tomatoes out of the oven. Not out of the pan
Yes!! Thank you Cassia!
looks so fabulous
I love all of your ideas- but I’m trying to avoid pasta – although perhaps I could try this and others with a lentil pasta? Or one with almond flour?
Any thoughts?
Also do you have any lemony chicken recipes?
You can go to Search (magnifying glass icon) and type “lemon chicken” and many recipes are found.
Hi Janet,
A short cut lentil pasta noodle could work for you, although I have not tested it!
Here are some lemon chicken recipes you might enjoy:
https://fett-weg.today/roasted-garlic-butter-chicken/%3C/a%3E%3Cbr /> https://fett-weg.today/sheet-pan-lemon-rosemary-dijon-chicken/%3C/a%3E%3Cbr /> https://fett-weg.today/sage-lemon-butter-chicken-piccata/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx
Please clarify what you mean by pulling out the tomatoes? When do you put them back into the dish?
I believe she means to pull the dish with the tomatoes out of the oven.
Yes, that is correct Maria!
Thanks- adding my tomatoes back now haha!!
Hi Michelle,
Sorry for an confusion, I reworded the recipe, the tomatoes are never being removed from the dish, you are just pulling them out of the oven. I hope this makes sense! xTieghan
Mmm I have a ton of frozen roasted tomatoes from my garden last year. Do you think if there’s excess juice, I should combine that with the added water, or assume it’s probably the same amount of juice as if I roasted them fresh? Thank you!!
I got your cookbook and I’m most excited to try… Everything! I’ve been flipping through slowly to savor the surprises. A lot of cookbooks list the recipes in the contents section, and while at first it through me off, I love the initial thrill of it! Thanks again:)
Hey Miranda,
I would just keep the juices in the pan, it will just add some extra flavor. I hope you love the recipe! Please let me know if you have any other questions! I hope you love the cookbook and everything you make:) xTieghan
What do you mean by pull the tomatoes out? If you mean remove them, when do you add them back in?
Hi
I have made a different version of this with feta cheese. What you do with the tomatoes is break them up, mush the up, then add the other ingredients as stated in recipe and continue. It’s a really easy recipe and tastes soo good!
Hi Maria,
You are thinking of a different recipe, for this recipe you can follow the instructions as is, you won’t need to mash up the tomatoes. Let me know if you give it a try! xTieghan
We have a tree nut allergy what can I use instead of pesto
Hi Darcy,
I would just make your own pesto without pine nuts:) Here is a recipe you might like:
https://fett-weg.today/burrata-lemon-pesto-pasta/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xxTieghan
Looks D-licicous! Can you recommend a substitute for the pepperoncini?
Hi Barbara,
You can omit them or use some bell peppers. Please let me know if you give the recipe a try, I hope you love it! xx
What do you do with the tomatoes after you pull them out?
Hi Donna,
You are just pulling the tomatoes out of the oven, I have reworded the recipe so hopefully it makes more sense! xTieghan
Hi Caitlin,
You are going to pull the tomatoes out of the oven to add the orzo to the baking dish. I hope this makes sense!! xTieghan
That was what I thought at first, but I think she means pull them out of the oven?? It is a bit confusing.
Hi Meg,
Yes, pull them out of the oven. I reworded the recipe, I hope it is more clear now:)
Hi! When do you add the tomatoes back into the dish?
What about tomatoes at the end?
I’m sure Tieghan means to pull the baking dish out of the oven and add the additional ingredients and not to separate out the tomatoes. This recipe looks delicious and I’m going to try it tonight!
Yes, Kara, that is correct! Thanks!
Hi Ann,
The tomatoes are not getting removed from the pan, you are just pulling the tomatoes out of the oven to continue with the recipe. Please let me know if I can help in any other way! xx
I have the same question. Based on the photos, my guess is the recipe should say to remove the pan from the oven rather than the tomatoes from the pan. The same rather confusing syntax occurs in step three, “Stir the pasta around, then sprinkle over the cheese,” that probably means to stir the pasta and then sprinkle the cheese over the pasta. The recipe does look delicious and inviting!
Hi Vicky,
The recipe does not say to remove the tomatoes from the pan, it just says to pull the tomatoes out, meaning pull them out of the oven. Sorry for the confusion, I will reword that! xTieghan
I think she means to pull the roasting dish out of the oven…leave the tomatoes in it.
Would there be a way of adding raw chicken breasts to this to cook? I suppose I could sauté some chicken while this bakes but it would be nice to have some protein in a one pan dish.
Instead of using raw chicken breast, I would add shredded rotisserie chicken to it st the same time with the tomatoes, garlic, shallots. The chicken is easy to find at grocery stores in the deli section. I stop at the store after work to get it to add to recipes all the time.
Hey Alix,
For this recipe, I would cook the chicken on the side and then add it to the dish in step 3, I think that would work best for you. Let me know if you give the recipe a try, I hope you love it!! xx
Correct:)
It’s not stated in the recipe when to add the tomatoes back in. Just say.
she meant pull the pan out of the oven….not the tomatoes
Hi Jan,
The tomatoes are never removed from the pan, you are just removing them from the oven to continue with the recipe. I have reworded the instructions so hopefully it is more clear! xTieghan
I was wondering the same thing. The recipe doesn’t state it! Looks amazing though
Hi there,
The tomatoes are never removed from the pan, just the oven and then you can follow the recipe as written. Please let me know if you have any other questions! xx
Hi there,
Sorry for the confusion, the tomatoes never get removed from the dish, you are pulling the tomatoes out of the oven. Please let me know if you have any other questions! xTieghan
I find when I have a question on her directions for a recipe the easiest way to get a response is messaging on her Instagram account. I’ve had questions several times and she always get back to you