Go Back
Basil Pesto and Parmesan Baked Orzo Recipe

Basil Pesto and Parmesan Baked Orzo

Welcome to the delicious world of Basil Pesto and Parmesan Baked Orzo! This dish is a delightful blend of flavors and textures that will transport you straight to Italy with every bite. Imagine creamy orzo pasta infused with vibrant basil pesto, crowned with a golden layer of melted Parmesan cheese, and studded with juicy cherry tomatoes and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup basil pesto
  • 1 cup grated Parmesan cheese
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Equipment

  • Large Mixing Bowl
  • Greased baking dish (9x13 inch recommended)
  • Aluminum foil
  • Spoon for mixing

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large mixing bowl, combine the orzo pasta, basil pesto, vegetable broth, olive oil, and season with salt and pepper. Mix well.
  3. Step 3: Gently stir in the cherry tomatoes and fresh spinach until evenly distributed.
  4. Step 4: Transfer the orzo mixture into your greased baking dish and spread it out evenly.
  5. Step 5: Sprinkle the grated Parmesan cheese generously on top of the orzo mixture.
  6. Step 6: Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes.
  7. Step 7: After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes until the cheese is golden and bubbly.
  8. Step 8: Allow to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the baked orzo for up to 3 months.