Orzo, tomatoes, basil, and cheese baked to golden perfection—comforting Italian-inspired main for all.
# What You Need:
→ Pasta & Grains
01 - 1 1/2 cups orzo pasta, uncooked
→ Vegetables & Herbs
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (14 oz) diced tomatoes, with juice
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup fresh basil leaves, chopped, plus extra for garnish
→ Dairy
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 1/2 cup whole milk or cream
→ Seasonings
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes, optional
→ Liquids
15 - 1 1/2 cups low-sodium vegetable broth
# How to Make:
01 - Set oven to 375°F (190°C) to prepare for baking.
02 - Heat olive oil in a large oven-safe skillet or casserole dish over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add uncooked orzo pasta and toast for 2 minutes, stirring frequently.
05 - Mix in diced tomatoes with juice, cherry tomatoes, chopped basil, dried oregano, salt, black pepper, and red pepper flakes if using.
06 - Pour in low-sodium vegetable broth and whole milk or cream. Stir well and bring to a simmer.
07 - Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the mixture.
08 - Transfer the skillet or casserole dish to the oven. Bake uncovered for 20–25 minutes until orzo is tender and the top is golden and bubbling.
09 - Remove from the oven and allow dish to rest for 5 minutes. Garnish with extra fresh basil before serving.
