Cheesy orzo pasta bake

Ingredients

• 285 g (10 oz; 1 dry pint)cherry tomatoes (or grape tomatoes)
• 1 tbspolive oil
• ½ tspdried thyme
• ¼ tspsalt
• 340 g peeled weight (12 oz; about 450 g before peeling and deseeding)butternut squash
• 2 tbspdouble cream
• 2 tbsplight stock or water
• 225 g (8 oz)orzo
• 110 g (4 oz)mozzarella (mini balls are convenient)
• 30 g (1 oz)grated Parmesan

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 200°C (400°F). Halve the tomatoes and put them in a small baking dish. Toss them with the olive oil, turn them cut side up, then sprinkle over the thyme and salt. Roast for about 20–25 minutes, until soft and beginning to caramelise. Leave the oven on.

2. 2

   Make the sauce

   Meanwhile, cut the squash into chunks and steam until tender. Blend it to a purée, then mix in the cream and stock.

3. 3

   Cook the orzo

   Cook the orzo according to the packet instructions, then stir it through the butternut squash sauce.

4. 4

   Bake the pasta

   Cut the mozzarella into chunks and carefully fold it and the cooked tomatoes through the orzo. Transfer the mixture to a baking dish, scatter the Parmesan over the top and bake for about 15–20 minutes, until the cheese is crisp.

What is a cheesy orzo pasta bake?

Orzo is a small, rice-shaped pasta used in dishes across several cuisines. Here it is baked in an American-style pasta casserole, with a creamy squash sauce, roasted tomatoes and melted cheese.

Squash gives the pasta a smooth, gently sweet coating, while roasting the tomatoes concentrates their flavour. Mozzarella adds soft, stretchy pockets and Parmesan forms a savoury top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 432 calories, 18g protein, 56g carbs, 15g fat.

The orzo provides most of the carbohydrates, while the cheeses, olive oil and cream contribute much of the fat; mozzarella and Parmesan also supply protein. Balance a serving with a green salad or vegetables on the side.

Roast the tomatoes for sweetness

Cut tomatoes: halving them gives their cut surfaces room to soften and brown in the oven. Turning them cut side up helps them roast rather than sit in their juices.

Watch for the cue: they should be soft and just starting to caramelise after about 20–25 minutes. The exact time can vary with their size.

Get the squash sauce smooth

Steam the chunks until a knife slides into them easily, then blend them into a purée before adding the cream and stock. This makes a sauce that can coat the orzo evenly.

Adjust the consistency: the stock or water loosens the purée, so stir it in with the cream and check that the sauce is easy to mix through the pasta.

Cook the orzo with care

Follow the packet instructions for cooking time, as orzo brands can differ. Drain it as directed before mixing it with the squash sauce.

Fold in the tomatoes and mozzarella gently so the tomatoes keep some shape. Mini mozzarella balls are handy, but larger pieces can be cut into chunks.

Finish with a golden top

Scatter the grated Parmesan across the surface before the dish goes into the oven. Bake for about 15–20 minutes, until the cheese on top is crisp.

Keep the oven at 200°C after roasting the tomatoes. If the topping looks ready sooner, use its colour and texture as your cue rather than relying only on the timer.

What to serve alongside

A crisp green salad or steamed green vegetables bring freshness alongside the creamy pasta. They can be prepared while the tomatoes roast or the bake finishes.

Serve the dish straight from its baking dish while the mozzarella is still soft. Let it stand briefly before spooning so the sauce settles around the orzo.

Recipe notes & tips

• Cut the squash into similarly sized chunks so they steam at a similar rate.
• Blend the squash while it is tender enough to purée smoothly.
• Check the orzo packet for its recommended cooking time.
• Fold the roasted tomatoes in gently to avoid crushing them.
• Use a small baking dish for the tomatoes so they roast together in their juices.

Variations

• Add spinach: Fold a handful of leaves into the hot orzo and sauce before baking.
• Use grape tomatoes: Swap them in for the cherry tomatoes in the same amount.
• Change the herbs: Use dried oregano instead of thyme for a different savoury note.
• Add a crunchy top: Scatter breadcrumbs over the Parmesan before baking.
• Make it peppery: Grind black pepper into the squash sauce to taste.

Common mistakes to avoid

• Undercooked squash: Steam it until a knife passes through easily before blending.
• Lumpy sauce: Blend the squash thoroughly before stirring in the cream and stock.
• Overcooked orzo: Follow the packet directions and avoid cooking it for longer than recommended.
• Broken tomatoes: Fold them through carefully after roasting so they retain some shape.
• Pale topping: Give the bake time to crisp in the oven, checking around the 15-minute mark.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until piping hot in the oven or microwave; add a small splash of water if the pasta has become dry.

Frequently asked questions