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Basil Pesto and Parmesan Baked Orzo Recipe

Basil Pesto and Parmesan Baked Orzo

Welcome to a culinary adventure that combines the vibrant flavors of basil pesto with the creamy comfort of baked orzo! This dish, Basil Pesto and Parmesan Baked Orzo, is not just a meal; it's an experience. Imagine tender orzo pasta enveloped in a rich basil pesto sauce, topped with gooey melted Parmesan cheese, and baked to perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Orzo
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup basil pesto
  • 1 cup grated Parmesan cheese
  • 1 cup cherry tomatoes halved
  • 1/4 cup pine nuts toasted
  • Salt and pepper
  • Fresh basil leaves for garnish

Equipment

  • Medium saucepan for cooking orzo
  • Large mixing bowl for combining ingredients
  • Greased baking dish (9x9 or similar size)
  • Measuring cups and spoons
  • Wooden spoon or spatula for mixing
  • Oven mitts for safe handling
  • Serving spoon for dishing out portions

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Drain and set aside.
  3. Step 3: In a large mixing bowl, combine the cooked orzo, basil pesto, half of the grated Parmesan cheese, halved cherry tomatoes, and toasted pine nuts. Season with salt and pepper to taste, and stir gently to ensure everything is evenly coated.
  4. Step 4: Transfer the orzo mixture to a greased baking dish and spread it evenly.
  5. Step 5: Top the mixture with the remaining grated Parmesan cheese.
  6. Step 6: Bake for 20-25 minutes, or until the top is golden and bubbly. Keep an eye on it towards the end to prevent over-browning.
  7. Step 7: Let it cool slightly before serving. Garnish with fresh basil leaves if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results, adding a splash of vegetable broth to keep it moist.