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This Cheesy Tomato Basil Orzo is an easy-to-prepare 30 minute dish, perfect for a quick weeknight treat or a cozy meal with loved ones. It combines tender orzo pasta soaked in a rich tomato sauce with mozzarella and sharp Parmesan, and a generous helping of fresh basil.
Quick And Easy Cheesy Tomato Basil Orzo
I’ve always been drawn to the magic of transforming simple ingredients into something spectacular. This Cheesy Tomato Basil Orzo is a prime example of my culinary philosophy: making comfort food easy and delightful. With just a handful of ingredients like creamy mozzarella, sharp Parmesan, and fresh basil, this dish packs a punch of flavor that’s both comforting and impressively satisfying.
Over the years, I’ve tweaked and perfected this recipe, experimenting with different cheeses and adjusting the amount of basil to get it just right. Orzo has always been one of my favorite pastas to work with, though I find it’s often under-utilized in home kitchens.
Trust me when I say, whether you’re cooking for yourself on a quiet evening or entertaining friends, this orzo will steal the show. It’s quick enough for a weeknight meal yet fancy enough for company. Each bite is creamy, cheesy, and bursting with the fresh flavor of tomatoes and basil, making it a guaranteed crowd-pleaser.
Ingredients You’ll Need
- Olive oil: You’ll need some good quality olive oil to sauté your onion and garlic. Feel free to sub with any neutral oil if you need to.
- Onion and garlic: Any white or yellow onion will do, plus feel free to add lots of garlic for that punch of flavor.
- Orzo: This rice-shaped pasta soaks up flavors wonderfully. You could swap it with small pasta shapes like ditalini or even rice in a pinch.
- Vegetable broth: Opt for low sodium or no sodium vegetable broth if possible. Chicken broth works well too, if you prefer.
- Diced tomatoes: For a juicy, tangy element to the dish. You can also use fresh chopped tomatoes when they’re in season.
- Mozzarella cheese: Melts into creamy, gooey goodness. You could try using provolone cheese or fontina as well.
- Parmesan cheese: For that sharp, salty hit. Grana Padano or Asiago are great substitutes.
- Heavy cream: To enrich the sauce, making it luxuriously creamy. A dollop of full-fat Greek yogurt could substitute in a pinch.
- Fresh basil: For a fresh, peppery lift. You could sub it with some fresh spinach if you wish.
- Salt and pepper: Season to taste.
Sauté Aromatic and Toast the Orzo
Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing them until the onion becomes translucent and the garlic get aromatic. Next, stir in the orzo. Toast it for 2-3 minutes until it turns slightly golden.
Add Liquids and Simmer
Pour the vegetable broth into the skillet along with the entire can of diced tomatoes, juice included. Bring everything to a boil, then lower the heat to maintain a gentle simmer. Let the orzo cook uncovered, stirring occasionally. This usually takes about 10-12 minutes, or until most of the broth is absorbed and the orzo is tender yet firm to the bite.
Make it Creamy
Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream, followed by the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheeses melt into the orzo, creating a creamy, cohesive sauce.
Finally, fold in the freshly chopped basil and season with salt and pepper to taste. If you’re adding spinach, cook for another 1 or 2 minutes until the spinach starts to wilt.
How To Serve
This Cheesy Tomato Basil Orzo pairs beautifully with a variety of dishes. Here are some ideas that I love to serve alongside this orzo:
Common Questions
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare this orzo up to a day in advance. Store it in the refrigerator in an airtight container. When ready to serve, gently reheat it on the stove over low heat, adding a splash of vegetable broth or water to loosen the sauce if needed.
Can I use fresh tomatoes instead of canned?
Definitely. If you have ripe, flavorful tomatoes on hand, feel free to chop them up and use them instead of the canned tomatoes. You might need to adjust the cooking time slightly and add a bit more broth, as fresh tomatoes can vary in juiciness.
Can I add meat to this dish?
Yes, this recipe is quite versatile. Adding cooked chicken, sausage, or even crispy bacon can turn it into a more hearty meal. Just add your protein of choice when you mix in the cheeses to ensure everything is heated through.
Expert Tips
- Toast the Orzo: I really recommend toasting the orzo for a few minutes, this really does help enhance the nutty flavor.
- Use Quality Cheese: Opt for high-quality mozzarella and Parmesan. The better the cheese, the creamier and more flavorful the final dish will be.
- Adjust Creaminess: If you prefer a creamier texture, feel free to add a bit more heavy cream or a dollop of cream cheese during the final mixing stage.
- Season as You Go: Taste and adjust the seasoning with salt and pepper after adding the vegetable broth and again after incorporating the cheeses.
Storage
To store the Cheesy Tomato Basil Orzo, place any leftovers in an airtight container and refrigerate for up to 3-4 days. You can also freeze it. First cool it completely, transfer it to a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth or water to maintain its creamy texture.
Discover More Pasta Recipes
Cheesy Tomato Basil Orzo
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 cup orzo uncooked
- 2 cups vegetable broth low sodium
- 14.5 ounces diced tomatoes 1 can
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- ½ cup heavy cream
- ¼ cup fresh basil chopped
- salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
- Add the orzo to the skillet and toast for 2-3 minutes until slightly golden, stirring frequently.
- Pour in the vegetable broth and add the entire can of diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the orzo cook, uncovered, stirring occasionally, for about 10-12 minutes, or until most of the liquid is absorbed and the orzo is al dente.
- Reduce the heat to low. Stir in the heavy cream, then add the shredded mozzarella and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
- Mix in the fresh chopped basil. Season with salt and pepper to taste.
- Remove from heat and serve the orzo hot, garnished with extra basil or cheese if desired.
Tips & Notes:
- Cheese Options: Feel free to try different cheeses such as provolone or gouda for a twist on the flavor.
- Pasta Alternatives: Substitute orzo with other small pasta shapes or even quinoa for a gluten-free option.
- Enhance with Protein: Add cooked chicken, shrimp, or sausage to turn this side dish into a hearty main course.
- Fresh Tomatoes: If using fresh tomatoes instead of canned, you may need to adjust the amount of broth to achieve the desired sauce consistency.
