Cheesy Tomato Basil Baked Orzo.
This cheesy tomato basil baked orzo is a comforting, cozy side dish that is super versatile and delicious. All the delicious flavors of tomato and basil with tender orzo and lots of parmesan.
Hello orzo lovers!
Today we’re making cheesy tomato basil orzo, which is warm and comforting but also touched with the flavors of summer. It’s the biggest hit and you won’t be able to stop digging in with a spoon!
This is the side dish to end all side dishes for me! Well, okay – at least a baked one.
Remember my parmesan orzo? Ooooh yes it’s a good one. And you make it all on the stovetop.
This is not that. This one is super cheesy, tomato-y and baked until creamy and melty and gooey and perfect. It’s more filling than my parmesan orzo but not quite as versatile.
I mean, okay, it’s delicious and maybe that means it’s versatile because let’s be real: it’s eat-it-every-day-good. But since it’s tomato basil-ish, it goes with less. You know? It’s just not a blank slate, and I love that about it.
I realize that this could be a wintery comfort food side dish. But it’s also very much warm-weatherish, aside from that whole having to turn on the oven thing. So go ahead and make this a few times over the next couple weeks before it hits 90! The tomato basil flavor is so special and delish.
And I can’t get over how good the orzo is, if only because you’re constantly trying to decide “is it pasta?” or “is it rice?” and then you can totally pass it off as whichever you choose. Of course we know it’s pasta, but it takes on the feel of a rice dish much more than a super cheesy baked pasta, like this one. You know?
Here’s how I make it! It’s so incredibly easy.
- I toast my orzo in some butter, just like I do with the parmesan orzo. This is key because it adds so much depth of flavor. So toasty and delicious! Garlic too.
- I add in marinara sauce and chicken stock, then I bake it.
- After that, I stir it a bit, add a little more stock, a lot of cheese and finish the bake for another ten minutes or so.
- Toppings include lots of parmesan cheese, crushed red pepper flakes and fresh basil. It’s a dream!
Seriously, I cannot get over how good this is. I know I’m really having a moment with orzo this year and orzo-ing all the things. Don’t pass this one up! It’s so creamy and cheesy and flavorful.
If you’re looking for dinner ideas to serve with this, I suggest my grilled chicken parmesan, chicken romano meatballs or even serving it as a main dish with the howsweeteats house salad! I could easily enjoy a bowl of this for dinner, and I love it paired with a big greens salad. One of the perfect meals in my opinion.
Just look at that stretchy melty cheese!
I love sharing staples like this, the meals that we enjoy so much. Even better when everyone is on board and adores them too. This one is a keeper!
Cheesy Tomato Basil Baked Orzo
Cheesy Tomato Basil Baked Orzo
Ingredients
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 16 ounces uncooked orzo
- kosher salt and pepper
- ½ teaspoon dried basil
- 2 cups chicken or vegetable stock
- 1 cup marinara sauce
- 1 ½ cups grated mozzarella or italian blend cheeses
- parmesan cheese, for topping
- crushed red pepper, for topping
- fresh basil, for topping
Instructions
- Preheat the oven to 375 degrees F.
- Melt the butter in an oven-safe skillet or dutch oven. Stir in the orzo and the garlic with the basil and a big pinch of salt and pepper. Cook the orzo for a few minutes, stirring often, to toast it.
- Pour in 1 ½ cups of the stock and the marinara sauce. Stir well. Place the skillet in the oven, uncovered, and cook for 12 to 15 minutes, until the liquid is mostly absorbed.
- Remove the skillet and stir the orzo. Add the remaining ½ cup of stock. Stir in 1 cup of the grated cheese. Sprinkle the remaining grated cheese on top. Stick the skillet back in the oven and bake for 10 more minutes.
- Remove the skillet and top with parmesan, fresh basil and crushed red pepper before serving.
Did you make this recipe?
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11 Comments on “Cheesy Tomato Basil Baked Orzo.”
Hi, this looks AMazing! I was wondering what you thought about adding some spinach to this just to give a little veggie boost ..?
*I’ve been following you for YEARS (your asiago shirmp bisque change my life, ha!), my first comment. Thanks for any suggestions!
Mmm I made something similar to this the other day but used quinoa instead of orzo. Was a nice way to add some plant based protein to the dish! Can’t wait to try your take with summer ripe garden tomatoes and basil when they come!
Can you make this a meal by adding chicken to this dish?
The wife and I just made it it’s awesome
which moves persistently to the right. Flappy Bird
Made this last night after seeing it on Bloglovin recipes. It’s so yummy and easy to make. It reminded us a little of baked ziti.
This was great! I made it once as-is and made it another time with some ground turkey added in. I added a little extra basil and salt/pepper, but otherwise made no other changes.
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Excellent recipe! Absolutely nothing to change, it’s perfect as-is. Surprisingly easy, too. Thank you for the recipe, Jessica!
Super tasty! Cooked some Italian sausage and added that and it was delicious. A great first meal to break in my new Le Creuset!
We make this all the time for quick, easy, and comforting meals (even breakfast!) Today I made half and used up ingredients I had in the fridge; the main sub being leftover vodka sauce for the marinara. Baked up flawlessly and tastes like a dream. Thanks for the great recipe!