Baked Orzo with Tomatoes and Feta

Ingredients

For 4 portions

• 🍝 350g pasta (dry)
• 🍅 300g cherry tomatoes
• 🥫 200g canned tomatoes
• 🫑 1 medium red bell pepper
• 🧅 1 medium onions
• 🧄 3 cloves garlic
• 🏺 3 Tbsp olive oil
• 🥕 750ml vegetable broth (rehydrated stock cube)
• 🥬 100g spinach
• 🧀 200g feta cheese
• 🌿 1 pinch black pepper

Method

1. Heat the oven to 200°C (180°C fan).
2. Chop the onion and pepper and slice the garlic. Toss them with the cherry tomatoes and olive oil in a large deep roasting tin. Roast for 15 minutes until softening.
3. Stir in the dry orzo, tinned tomatoes, hot stock and pepper. Add the spinach, pushing it under the liquid.
4. Lay the feta in the middle in one or two large pieces.
5. Bake for 22–25 minutes, stirring around the feta halfway through, until the orzo is tender and most of the liquid has been absorbed, and the feta is golden.
6. Leave for 5 minutes, then break up the feta and serve. Add a splash of hot water if it looks dry.