Creamy Tomato and Mozzarella Orzo

Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.

Stir in the crushed tomatoes, vegetable broth, orzo pasta, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Remove the skillet from the heat. Stir in the shredded mozzarella cheese until it is melted and creamy.

Garnish with fresh chopped basil before serving warm.