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Pesto Pasta Bake
Pesto Pasta Bake
- Preparation time 30 mins
- Serves 6 people
- Download as PDF
- Publication
Dive into a culinary symphony of flavours with our One-Pan Pesto Bake – a tantalising fusion of Italian comfort and effortlessly convenient cooking.
This hearty dish by the talented home cook, Tom Smallwood boasts tender risoni (orzo) enveloped in a luscious basil pesto sauce. Delicious baked eggs bring nutrient brightness to the meal, baked to a golden perfection. Embrace the simplicity of one-pan cooking and elevate your weeknights dinners with this satisfying dish.
Ingredients
- 1 golden shallot, diced
- 1 punnet cherry tomatoes, sliced in half
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- ½ bunch basil, sliced
- 1 tsp chilli flakes
- 1 tsp salt & pepper
- 1 cup risoni (orzo)
- 2 Tbsp pesto
- 2½ cups water
- 4 eggs
- ½ cup mozzarella
Method
- Preheat oven to 180°C.
- In a deep baking dish, combine tomatoes, olive oil, garlic, shallots, basil, chilli flakes, salt and pepper. Roast for 10 minutes. Pull the dish out of the oven.
- To the same dish, add risoni (orzo), pesto and pour over the water. Stir to combine.
- Return to the oven and bake for 12-15 minutes, until most of the water has been absorbed into the pasta, but not all of it.
- Remove from the oven and stir the pasta around. Create 4 small wells and crack one egg into each. Sprinkle with cheese and bake for another 10 minutes until the eggs are cooked to your liking and the cheese is melted.
