Creamy Tomato & Feta Orzo Bake with Roasted Peppers
Orzo bake with roasted cherry tomatoes and peppers, garlic, oregano, and feta, finished with tomato pan juices.
- 200 g Feta cheese block
- 500 g Cherry tomatoes
- 2 whole Red pepper
- 300 g Orzo pasta
- 4 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 30 g Fresh basil leaves
- 60 ml Olive oil
- 1 cube Vegetable stock cube
- 100 g Spinach (fresh)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Halve the cherry tomatoes. Deseed and roughly chop the red peppers.
- Step 3
Place the tomatoes, peppers, whole garlic cloves, oregano, 40ml of olive oil, salt, and black pepper onto a large, ovenproof baking dish.
- Step 4
Nestle the block of feta cheese in the centre of the vegetables.
- Step 5
Bake for 30-35 minutes, or until the tomatoes have burst and the feta is soft and slightly golden.
- Step 6
While baking, cook the orzo pasta according to package instructions until al dente. Drain well.
- Step 7
Once baked, remove the dish from the oven. Use a fork to mash the feta and burst tomatoes together, stirring to create a creamy sauce.
- Step 8
Stir in the cooked orzo pasta until fully coated.
- Step 9
Gently fold in the fresh spinach until wilted by the residual heat.
- Step 10
Tear the fresh basil leaves and stir through. Drizzle with the remaining 20ml of olive oil before serving immediately.
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