• 2 cups cherry tomatoes
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1/3 cup fresh basil, chopped
• 2 Tbsp. olive oil
• 1 tsp. ground black pepper
• 2-1/2 cups orzo pasta, uncooked
• 2 cups fat-free reduced-sodium vegetable broth
• 1/2 cup basil pesto
• 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded
• 3 Tbsp. balsamic glaze

• 2 cups cherry tomatoes
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1/3 cup fresh basil, chopped
• 2 Tbsp. olive oil
• 1 tsp. ground black pepper
• 2-1/2 cups orzo pasta, uncooked
• 2 cups fat-free reduced-sodium vegetable broth
• 1/2 cup basil pesto
• 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded
• 3 Tbsp. balsamic glaze

• Heat oven to 375°
• Toss tomatoes, shallot, garlic and basil with oil and pepper in a 2-1/2 qt. baking dish; stir to combine. Bake 10 min.
• Remove from oven. Stir in pasta, pesto and broth until combined. Bake, covered, 15 to 20 min. or until liquid is absorbed. Stir pasta; sprinkle with cheese.
• Heat broiler to low. Place dish, 6 inches from heat; broil 3 to 5 min. or until cheese is melted and golden brown. Drizzle with balsamic glaze.
• Special Extra: Garnish with fresh basil leaves.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.