Cheesy Tomato Orzo Bake

Ingredients

• 350g orzo
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, grated
• 2 x 400g tins chopped tomatoes
• 500ml hot vegetable stock
• 1 tbsp tomato puree
• 1 tsp dried basil
• 0.5 tsp caster sugar
• 120g frozen peas
• 200g mozzarella, torn
• 100g mature cheddar, grated
• 30g Parmesan, finely grated
• salt and black pepper to taste
• 60g rocket
• 1 tbsp extra-virgin olive oil

Method

1. Heat the oven to 200°C fan. Warm the oil in a large ovenproof sauté pan over a medium heat and soften the onion for about 6 minutes, until translucent and just starting to catch at the edges.
2. Add the grated garlic, tomato puree, dried basil and sugar. Cook for 30 seconds to a minute, just until fragrant and the puree darkens — don't let the garlic colour past pale gold or it turns the whole bake bitter.
3. Stir in the dry orzo so every grain gets slicked in the oil — this is your one chance to season the pasta itself, so be generous with salt and black pepper now. Pour in the chopped tomatoes and the hot stock; the stock is what breaks the tinned tomatoes down into something that tastes of summer fruit rather than heated tin. Bring to a simmer, stirring often so the orzo doesn't stick to the base.
4. Cover 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. Taste it now — adjust the salt before the cheese goes on, not at the table.
5. Scatter the mozzarella, cheddar and Parmesan 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. Rest for 5 minutes so the bake sets into spoonable portions rather than a loose soup.
7. Dress the rocket lightly with the extra-virgin olive oil and a pinch of salt. Spoon the orzo onto plates, pile the dressed rocket alongside, and finish with a fresh grating of Parmesan over the top.