Mediterranean comfort dish with orzo, tomatoes, basil, and cheese—ideal as a main or hearty side.
# What You'll Need:
→ Pasta & Grains
01 - 1 1/2 cups orzo pasta, uncooked
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes
05 - 1 can (14 oz) tomato sauce or passata
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup fresh basil leaves, chopped, plus extra for garnish
08 - 2 cups vegetable broth
→ Dairy
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
→ Spices & Seasoning
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon ground black pepper
# Steps to Follow:
01 - Preheat oven to 375°F.
02 - In a large ovenproof skillet or casserole dish, heat olive oil over medium heat. Add chopped onion and cook for 3 minutes until softened.
03 - Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in uncooked orzo, toasting for 2 minutes while stirring frequently.
05 - Pour in diced tomatoes, tomato sauce, vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
06 - Fold in halved cherry tomatoes and chopped basil.
07 - Bring to a gentle simmer, then remove from heat.
08 - Sprinkle mozzarella and Parmesan evenly over the surface.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and continue baking for 10 to 15 minutes, until cheese is golden and bubbly and orzo is tender.
11 - Allow to rest for 5 minutes before serving. Garnish with extra fresh basil.
