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chard pesto and mozzarella orzo bake
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5 from 1 vote

Chard pesto and mozzarella orzo bake

A comforting pasta bake, that's both cheesy and veggie-packed.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 477kcal
Author: Caroline's Cooking


  • 7 oz chard 200g, ½ bunch - about 170g once stalks removed
  • 1 onion small, diced
  • 1 red pepper diced relatively small
  • 1 zucchini courgette, diced relatively small
  • 1 carrot diced relatively small
  • 8 oz orzo pasta 225g
  • ½ lemon zest
  • ¾ oz basil 20g, leaves only
  • 8 oz creme fraiche 227g (1 tub)
  • ¼ cup grated parmesan 18g, plus a little more to top
  • 4 oz mozzarella 115g


  • Preheat oven to 375F/190C.
  • Remove the leaves from the chard and blanche them in a pan of boiling water - cook them for around 1-2minutes until soft and leaves darkened then remove and drain.
  • Heat a little olive oil in a skillet/ frying pan over a medium heat and fry the onion for a minute then add the zucchini. After another couple minutes add the red pepper.
  • Meanwhile cook the pasta and carrot in a pan of boiling water with a little salt until the pasta is almost but not quite cooked.
  • While everything is cooking, squeeze out any excess liquid from the chard, roughly chop then put the chard, basil, lemon zest, creme fraiche and parmesan in a food processor/blender and pulse until smooth and blended together.
  • Once the pasta is cooked, the vegetables should be as well, so drain the pasta and add the other vegetables and the sauce and mix well.
  • Tear the mozzarella in to small pieces and add, mix through then transfer to an oven dish. Sprinkle some extra parmesan on top and bake for 20-30 minutes until lightly brown (20 will be slightly crisp, 30 a bit darker and more crispy, cook as long as you prefer).
  • Serve while still hot.


Calories: 477kcal | Carbohydrates: 54g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 444mg | Potassium: 711mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7490IU | Vitamin C: 67mg | Calcium: 341mg | Iron: 2.5mg