Baked Orzo with Chard, Feta and Dill

Name: Baked Orzo with Chard, Feta and Dill
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Mediterranean
Ingredients: Nonstick cooking spray; 2 tablespoons Extra virgin olive oil; 2 Large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit; 1 Large bunch fresh chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons; 2 cloves Medium cloves garlic, chopped; ½ teaspoon Crushed red pepper flakes; 1 tablespoon Tomato paste; 28 ounces Canned crushed tomatoes; 1 cup Uncooked orzo pasta; 4 ounces Feta cheese, cubed; ¼ cup Fresh dill leaves, chopped; Kosher salt; Freshly ground black pepper

Recipe GLPR4df170832893a6

Mediterranean

Main Course

60 min

215 cal

Servings: 6

Oven

Stovetop

A Mediterranean-inspired one-pan baked pasta dish featuring tender orzo, sautéed leeks and chard, and creamy feta cheese enhanced with fresh dill and a hint of red pepper. This vegetarian main combines Greek flavors in a comforting, wholesome casserole.

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Ingredients

Nonstick cooking spray

2 tablespoons Extra virgin olive oil

2 Large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit

1 Large bunch fresh chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons

2 cloves Medium cloves garlic, chopped

½ teaspoon Crushed red pepper flakes

1 tablespoon Tomato paste

28 ounces Canned crushed tomatoes

1 cup Uncooked orzo pasta

4 ounces Feta cheese, cubed

¼ cup Fresh dill leaves, chopped

Kosher salt

Freshly ground black pepper

Directions

Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped chard stems and cook for 2–3 minutes, stirring occasionally, until they begin to soften.
Stir in the chopped leeks and cook for 5–7 minutes, stirring frequently, until the leeks become tender and lightly golden.
Add the chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Pour in the canned crushed tomatoes with their juices. Bring the mixture to a gentle simmer and cook uncovered for 5 minutes.
Add the uncooked orzo pasta to the skillet and stir well to combine with the tomato mixture.
Fold in the chard leaves and season the mixture generously with kosher salt and freshly ground black pepper to taste.
Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
Cover the baking dish with foil and bake for 25–30 minutes, until the orzo is tender and most of the liquid has been absorbed.
Remove from the oven and scatter the cubed feta cheese evenly over the top.
Return the uncovered dish to the oven for 8–10 minutes, just until the feta begins to warm and soften slightly.
Remove from the oven and sprinkle the fresh chopped dill over the top. Serve warm, allowing the feta to melt slightly into the pasta.

Comments

Grocery List Plus Editorial Staff4

All ingredients are widely available at Charlotte chains—leeks, chard, and fresh dill are standard at Harris Teeter and Kroger year-round, and feta is reliable at any of the majors. The real cost driver is the feta cheese, pushing the per-serving expense to roughly $2.50–$3.00 for the protein component alone, which is moderate for a vegetarian main but not cheap. The stated 60 minutes is honest for a baked pasta, though expect closer to 50 if your chard is pre-washed and garlic is minced ahead. This is a low-fuss weeknight dish that doesn't demand constant attention, reheats acceptably in a 350-degree oven, and works well for families, though picky eaters may balk at the chard.