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Tomato Basil Baked Orzo with Mozzarella Recipe


This is a yummy pasta dish made with orzo, tomatoes, and cheese. It's cooked in the oven until it's all warm and bubbly. You mix in some basil and cheese, then bake it until it's golden on top.


2 medium yellow onions
3 cloves of garlic
1 tsp dried basil
1/2 tsp red pepper flakes
350 g orzo
1 x (400 g) can of diced tomatoes
240 ml vegetable broth
150 g shredded mozzarella cheese
50 g pitted black olives
1 handful of fresh basil leaves
1 small lemon
2 tbsp olive oil
Salt to taste
Black pepper to taste


Preheat the oven to 180°C (350°F).
Heat a large ovenproof pan over medium heat with 2 tbsp of olive oil.
Finely chop the onions and garlic. Add most of the onions to the pan, reserving a small amount for garnish, and cook with a pinch of salt for 8-10 minutes until soft and golden.
Stir in the garlic, dried basil, and red pepper flakes, and cook for another 2 minutes.
Pour in the orzo and canned tomatoes. Add the vegetable broth and stir to combine.
Season with salt and black pepper, then sprinkle the shredded mozzarella and black olives evenly over the top.
Bring the mixture to a simmer, then transfer the pan to the oven.
Bake for 30-35 minutes, until the orzo is tender and the cheese is melted and starting to brown.
While the orzo is baking, chop the fresh basil leaves and mix with the reserved raw onion and a squeeze of lemon juice.
Once baked, remove the orzo from the oven and let it cool for a few minutes.
Top with the fresh basil and onion mixture before serving.
Serve with extra lemon wedges on the side.

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