Cheesy Tomato Orzo Bake

• 350 gorzo
• 2 tbspolive oil
• 1onion, finely diced
• 2garlic cloves, grated
• 2 x 400gtins chopped tomatoes
• 500 mlhot vegetable stock
• 1 tbsptomato puree
• 1 tspdried basil
• ½ tspcaster sugar
• 120 gfrozen peas
• 200 gmozzarella, torn
• 100 gmature cheddar, grated
• 30 gvegetarian Italian-style hard cheese, finely grated
• Fine salt, to taste
• 60 grocket
• 1 tbspextra-virgin olive oil
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Warm the oil in a large ovenproof sauté pan, about 30 cm wide and at least 3 litres capacity, over a medium heat and soften the onion for about 6 minutes, until translucent and just starting to catch at the edges.
2. 2Add the grated garlic, tomato puree, dried basil and sugar. Cook for 30 seconds to a minute, just until fragrant and the puree darkens.
3. 3Stir in the dry orzo so every grain gets slicked in the oil. Pour in the chopped tomatoes and the hot vegetable stock. Bring to a simmer, stirring often so the orzo doesn't stick to the base.
4. 4Cover with a tight lid or foil and bake for 18 minutes, then stir in the frozen peas. Most of the liquid should be absorbed and the orzo nearly tender with a little bite left.
5. 5Scatter the mozzarella, cheddar and 25 g of the vegetarian hard cheese over in generous patches. Return to the oven uncovered for 12 to 15 minutes, until the top is blistered and golden and the orzo underneath is creamy.
6. 6Rest for 5 minutes so the bake sets into spoonable portions rather than a loose soup.
7. 7Dress the rocket with the extra virgin olive oil and a little salt and pepper. Divide the bake between four plates, add the rocket and scatter over the reserved 5 g cheese.

Per serving

kcal

791

protein

39.4g

fibre

7.7g

carbs

85.4g

fat

31.5g