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Basil Pesto and Parmesan Baked Orzo Recipe

Basil Pesto and Parmesan Baked Orzo

Welcome to the world of comfort food with a twist! Today, we are diving into a delightful recipe for Basil Pesto and Parmesan Baked Orzo. This dish combines the rich, aromatic flavors of basil pesto with the creamy, cheesy goodness of Parmesan, all enveloped in perfectly baked orzo pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Orzo
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup basil pesto store-bought or homemade
  • 1 cup grated Parmesan cheese
  • 1 cup cherry tomatoes halved
  • 1 cup spinach chopped
  • 2 tbsp olive oil
  • Salt and pepper
  • Fresh basil leaves

Equipment

  • Medium saucepan
  • Large Mixing Bowl
  • Greased baking dish
  • Measuring Cups and Spoons
  • Cooking Spoon or Spatula
  • Oven mitts
  • Serving Spoon

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of orzo pasta and cook until al dente, about 7-9 minutes. Drain and set aside.
  3. Step 3: In a large mixing bowl, combine the cooked orzo, 1 cup of basil pesto, half of the grated Parmesan cheese, halved cherry tomatoes, chopped spinach, 2 tablespoons of olive oil, and a pinch of salt and pepper. Mix thoroughly.
  4. Step 4: Grease your baking dish with olive oil. Pour the orzo mixture into the dish, spreading it evenly. Top with the remaining Parmesan cheese.
  5. Step 5: Bake for 20-25 minutes, or until the top is golden brown and bubbly.
  6. Step 6: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

For a creamier texture, consider adding a splash of cream or extra cheese to the mixture before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.