Baked tomato & moz­zarella orzo

SERVES 2 PREP 10 mins COOK 30 mins EASY V

BBC Good Food - - Easy Everyday -

150g orzo

½ tbsp olive oil

2 roasted red pep­pers from a jar, roughly chopped hand­ful olives, roughly chopped big pinch chilli flakes

½ 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 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.

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.

GOOD TO KNOW cal­cium • 2 of 5-a-day

PER SERV­ING 392 kcals • fat 18g • sat­u­rates 9g • carbs 31g • sug­ars 8g • fi­bre 5g • protein 25g • salt 1.0g

£2.62 per serv­ing

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