This Baked Pesto Orzo with Cherry Tomatoes and Feta Cheese is bursting with fresh flavors, but also cozy and filling!
The weather is feeling like fall around here and even though I still have tons of cherry tomatoes in the garden, I’m starting to crave cozy meals. This Baked Pesto Orzo with Cherry Tomatoes and Feta Cheese has fresh garden flavors but is also hearty and filling.
I planted a few different varieties of cherry tomatoes this year and I love all the beautiful colors! I decided to roast the tomatoes for this baked pesto orzo recipe because it makes them extra sweet and goes well with the pesto.
Baked Pesto Orzo Recipe Ingredients
- Orzo – Any type of pasta will work for this recipe but I love the orzo because it has a nice texture and it’s easy to eat. I just used regular orzo but whole wheat or gluten free would work too.
- Cherry Tomatoes – I have a bunch of cherry tomatoes growing in the garden so I used a couple different varieties. You can use any kind you prefer, and you can even use diced up regular tomatoes if that is what you have on hand.
- White Beans – I used a can of great northern beans, cannelloni or even chickpeas would work also. The recipe is filling enough on its own, so the white beans can easily be left out if you prefer.
- Feta Cheese – I used feta cheese in the recipe because I love feta but goat cheese, or even just shredded mozzarella would be a great substitute if you don’t want to use feta.
- Shredded Cheese – I don’t mix the shredded cheese into the orzo bake, but I do use a big handful for topping. I like to get a nice cheesy top that is slightly browned!
- Pesto – I had some homemade pesto in the refrigerator, but store-bought would be great too!
- Garlic, Fresh Herbs – I like to add fresh garlic to the roasted tomatoes, along with some fresh herbs to add even more flavor to this orzo recipe.
- Salt, pepper, olive oil
How To Make Baked Pesto Orzo with Cherry Tomatoes
- I start by roasting the cherry tomatoes. I like to roast them with some olive oil, salt, pepper, garlic cloves and fresh thyme. The garlic and thyme is optional but highly recommended if you have them! Roast tomatoes until starting to burst open, 12-15 minutes. Set aside.
- Make the orzo while the cherry tomatoes are roasting. Bring a large pot of water to a boil, add the dry orzo and cook according to package directions. Drain orzo well and add back to the pot.
- To the pot of orzo, add the roasted tomatoes, white beans, feta cheese, pesto and salt and pepper. Mix everything together well. Add the orzo mixture to a large baking dish and top with a large handful of shredded cheese. Bake until orzo is heated through and cheese is melted. Remove from the oven and let cool.
- I like to garnish my baked pesto orzo with fresh cherry tomatoes and basil. Serve and enjoy!
Recipe Frequently Asked Questions
- Is this recipe gluten free? No, I used regular orzo, but you can easily make it gluten free by using gluten free certified orzo.
- Is this recipe vegan? No, I used regular feta cheese and mozzarella cheese. You can easily make this recipe vegan by using vegan pesto and vegan cheeses, or omitting the cheese.
- Can I use regular pasta instead of orzo? Of course! Use any variety of pasta you like!
- Can this be orzo bake be frozen? Yes, I would suggest assembling it and then freezing before you bake it.
- How long do leftovers keep in the refrigerator? Store leftovers in an airtight container in the refrigerator and they should keep for 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Baked Pasta Recipes?
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Baked Pesto Orzo with Cherry Tomatoes and Feta Cheese
- Total Time: 50 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
This Baked Pesto Orzo with Cherry Tomatoes and Feta is bursting with flavor! It’s great for a hearty and filling vegetarian dinner.
Ingredients
Scale
- 3 cups cherry tomatoes, or diced regular tomatoes
- 1 tablespoon olive oil
- 3–4 cloves garlic, smashed and removed from papery skin
- 3–4 sprigs fresh thyme
- 2 cups dry orzo
- 1 (15 oz) can white beans (optional)
- 1 cup feta cheese
- 2 cups prepared pesto
- 3/4 cup shredded mozzarella or parmesan cheese
- Salt and pepper
- Fresh tomatoes and basil for garnish, if desired.
Instructions
- Pre-heat oven to 425 degrees F. Line a large baking sheet with parchment paper and toss together the cherry tomatoes, olive oil, smashed garlic cloves, thyme and salt and pepper (to taste). Roast tomatoes until starting to burst open, 12-15 minutes. Set aside. I like to mince up the roasted garlic and add it back to the tomatoes along with the thyme leaves.
- Bring a large pot of water to a boil, add the dry orzo and cook according to package directions. Drain orzo well and add back to the pot.
- To the pot of orzo, add the roasted tomatoes with the garlic and thyme (make sure to get all the juice) white beans, feta cheese, pesto and salt and pepper, to taste. Mix everything together well. Add the orzo mixture to a large baking dish and top with a large handful of shredded cheese. Bake until orzo is heated through and cheese is melted. Remove from the oven and let cool.
- I like to garnish my baked pesto orzo with fresh cherry tomatoes and basil. Serve and enjoy!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: American
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