Cheesy orzo pasta bake
This orzo pasta bake is an easy, cheesy super comforting meal.
Servings: 4
Calories: 432kcal
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Ingredients
- 10 oz cherry tomatoes 285g, or grape tomatoes, 1 dry pint
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- 12 oz butternut squash 340g, peeled weight, approx 1lb before peeling and de-seeding
- 2 tablespoon heavy cream
- 2 tablespoon light stock or water
- 8 oz orzo 225g
- 4 oz mozzarella 110g, suggest mini balls so less to cut
- 1 oz parmesan grated, 30g
Instructions
- Preheat oven to 400F/200C. Cut the tomatoes in half and put them in a small baking dish. Toss with the oil and turn them cut side up then sprinkle over the thyme and salt. Roast for approx 20-25min until soft and mildly caramelizing. Leave the oven on.
- Meanwhile, cut the squash into chunks and steam until tender. Blend to a puree and add the cream and stock.
- Cook the orzo per package instructions then mix through the butternut squash sauce.
- Cut the mozzarella into chunks and toss them, plus the cooked tomatoes, carefully through the orzo. Pour into a baking dish, top with the parmesan and bake to crisp up the cheese, approx 15-20min.
Nutrition
Calories: 432kcal | Carbohydrates: 56g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 456mg | Potassium: 601mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9745IU | Vitamin C: 34mg | Calcium: 293mg | Iron: 2.2mg
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