Description
A delicious and creamy tomato basil orzo bake that combines the flavors of fresh tomatoes and basil with tender orzo pasta, perfect for a comforting meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe pot, combine the orzo, vegetable broth, diced tomatoes, heavy cream, garlic, salt, and pepper.
- Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes, stirring occasionally.
- Once the orzo is tender, remove from heat and stir in the mozzarella and Parmesan cheeses until melted.
- Fold in the fresh basil.
- Transfer the pot to the oven and bake for 15-20 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- This dish can be made ahead of time and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg