Step 1

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.

Step 2

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.

Step 3

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.

Step 4

I like to garnish my baked pesto orzo with fresh cherry tomatoes and basil.  Serve and enjoy!