Tomato Basil Baked Orzo (Printable Version)

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.

# Additional Tips::

01 -
  • Uses only everyday pantry staples and fresh basil for bold flavor
  • Everything bakes together in one pan for easy cleanup
  • Double the batch to feed a hungry group or make for meal prep
  • Familiar flavors that even picky eaters enjoy
02 -
  • High in protein and fiber from orzo and cheese
  • Vegetarian friendly and simple to make gluten free with a pasta swap
  • Ideal make ahead meal for busy days reheats beautifully
03 -
  • Always toast the orzo do not skip this step It gives the pasta structure and enhances its flavor
  • Let the baked orzo rest after coming out of the oven This small pause improves both texture and serving ease
  • Try mixing up the cheese Blend mozzarella with fontina or provolone for even richer melt and flavor

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