Roasted Tomato and Orzo Bake with Basil and Mozzarella

Ingredients

• 300 g orzo pasta
• 500 g cherry tomatoes
• 250 g mozzarella
• 4 clove garlic cloves
• 700 ml vegetable stock
• 3 tbsp olive oil
• 1 tsp dried oregano
• 20 g fresh basil

Method

1. 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. 2

   Roast for 15 minutes until the tomatoes begin to burst. Squeeze the garlic from its skins and mash roughly into the tomatoes.

3. 3

   Stir the orzo and hot vegetable stock into the roasting dish. Mix well to combine with the tomatoes.

4. 4

   Return to the oven for 20 minutes, stirring once halfway through, until the orzo has absorbed the stock and is tender.

5. 5

   Tear the mozzarella over the top and return to the oven for 5 minutes until melted. Scatter with fresh basil and serve.