Roasted Tomato and Orzo Bake with Basil and Mozzarella
Ingredients
- 300 g orzo pasta
- 500 g cherry tomatoes
- 250 g mozzarella
- 4 garlic cloves
- 700 ml vegetable stock
- 3 tbsp olive oil
- 1 tsp dried oregano
- 20 g fresh basil
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 22.3 g
- Carbohydrate
- 59.8 g
- of which sugars
- 6.5 g
- Fat
- 24.2 g
- of which saturates
- 10.1 g
- Fibre
- 4.1 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Place the cherry tomatoes and whole garlic cloves in a deep roasting dish. Drizzle with olive oil, scatter over the oregano and season.
- 2
Roast for 15 minutes until the tomatoes begin to burst. Squeeze the garlic from its skins and mash roughly into the tomatoes.
- 3
Stir the orzo and hot vegetable stock into the roasting dish. Mix well to combine with the tomatoes.
- 4
Return to the oven for 20 minutes, stirring once halfway through, until the orzo has absorbed the stock and is tender.
- 5
Tear the mozzarella over the top and return to the oven for 5 minutes until melted. Scatter with fresh basil and serve.
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