Baked tomato & mozzarella orzo

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

View original recipe on bbcgoodfood.com

dinnerlunchmain-coursesuppervegetarian

0

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Nutritional Information

Calories:546 kcal

Carbohydrate:67 g

Fat:18 g

Dietary Fiber:5 g

Protein:26 g

Saturated Fat:9 g

Sodium:0.99 mg

Sugar:9 g

Ingredients

150g orzo

1/2 tbsp olive oil

2 roasted red peppers from a jar, roughly chopped

handful olives roughly chopped

big pinch chilli flakes

1/2 tsp dried oregano

400g can chopped tomatoes with garlic (if you can’t find ready mixed, crush 1 garlic clove into a can of tomatoes)

125g ball mozzarella

Instructions

Step 1
Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
Step 2
Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

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