Past Recipes
Creamy Baked Orzo

Creamy Baked Orzo with Rainbow Chard, Butternut Squash, and Leeks

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Recipe Details


We love an ooey, gooey, cheesy pasta bake any time of year. In this seasonal version, Chef Michelle uses orzo—a short, rice-shaped pasta—and bumps up the veg with butternut squash and Swiss chard. Layers of sliced tomatoes and mozzarella cheese lock in moisture and flavor. A blanket of crisp, golden panko breadcrumbs on top adds just the right amount of crunch.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 840
  • Protein 27g
  • Total Carb 102g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
  • butternut squash
    6 ounces
    butternut squash
  • rainbow Swiss chard
    5 ounces
    rainbow Swiss chard
  • garlic
    2 cloves
  • orzo
    3/4 cup
  • tomato paste
    2 tablespoons
    tomato paste
  • vegetable stock
    8 ounces
    vegetable stock
  • heavy cream
    8 ounces
    heavy cream
  • plum tomato
    4 ounces
    plum tomato
  • shredded mozzarella cheese
    3 ounces
    shredded mozzarella cheese
  • panko breadcrumbs
    1/3 cup
    panko breadcrumbs
  • parsley
    1/8 ounce
  • dill
    1/8 ounce
  • oregano
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. If leek arrived with dark green top, trim and discard it. Halve leek lengthwise and thinly slice. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Cut butternut squash into ½-inch dice. Cut chard crosswise into ¼ inch–thick ribbons, keeping stems and leaves separate. Roughly chop herb leaves, discarding stems. Mince garlic.

  2. Cook orzo pasta

    Cook orzo pasta

    Season boiling water generously with salt. Stir in orzo and cook until almost al dente, 8 minutes, then drain and set aside. Remove leeks from water with a slotted spoon or your hands (draining them would pour the dirt at the bottom over the leeks) and pat very dry with paper towel to avoid splattering in the pan.

  3. Sauté vegetables

    Sauté vegetables

    While orzo cooks, heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add squash, chard stems, garlic, and leeks and cook, stirring occasionally, until softened, 4-5 minutes. Stir in tomato paste and cook until combined and bright red, 1-2 minutes more.

  4. Assemble pasta bake

    Assemble pasta bake

    Add vegetable stock, ⅓ cup heavy cream, and half of herbs to pan with vegetables, still over medium-high heat, and bring to a simmer. Season with ¾ teaspoon salt and pepper as desired, and simmer until slightly thickened, 3-4 minutes. Stir in chard leaves and cooked orzo to combine. Remove pan from heat. Cut tomato into ¼-inch-thick rounds and arrange over orzo in pan. Sprinkle over mozzarella.  

  5. Finish and bake pasta

    Finish and bake pasta

    In a small bowl, combine breadcrumbs, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Sprinkle evenly over orzo. Transfer pan to oven and bake until cheese is melted and breadcrumbs are lightly browned, about 15 minutes. 

  6. Plate baked orzo

    Plate baked orzo

    While orzo bakes, set the table or relax with a glass of wine. Carefully remove pan from oven and let cool slightly. Divide creamy baked orzo between plates and garnish with remaining herbs. Dig in!

What is Plated?

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