Tuscan White Bean and Sun-Dried Tomato Baked Orzo

Ingredients

• 300 g orzo pasta
• 400 g tinned cannellini beans
• 100 g sun-dried tomatoes
• 400 g tinned chopped tomatoes
• 600 ml vegetable stock
• 4 garlic cloves
• 2 tsp dried oregano
• 3 tbsp olive oil
• 100 g baby spinach
• 20 g fresh basil

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Finely slice the garlic. Heat the olive oil in a large ovenproof dish over medium heat and fry the garlic for 1 minute.

2. 2

   Add the dried oregano, sun-dried tomatoes, tinned tomatoes, and stock. Stir in the orzo and drained cannellini beans.

3. 3

   Bring to a simmer, then cover with foil and bake in the oven for 25 minutes, stirring once halfway through.

4. 4

   Remove the foil, stir in the baby spinach until wilted, and return to the oven uncovered for 5 minutes until the top is lightly golden.

5. 5

   Scatter generously with fresh basil and a drizzle of olive oil before serving straight from the dish.