Italian Baked Orzo with Roasted Vegetables, Ricotta & Herbs
Baked orzo mixed with roasted courgette, pepper, and cherry tomatoes, topped with lemon ricotta and Parmesan.
- 150 g orzo pasta
- 150 g ricotta cheese
- 200 g courgette
- 150 g red pepper
- 200 g cherry tomatoes
- 3 cloves garlic cloves
- 15 g fresh basil
- 50 g Parmesan cheese, grated
- 60 ml extra virgin olive oil
- ½ whole lemon
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut courgette and red pepper into 2cm chunks. Halve cherry tomatoes. Toss vegetables with 40ml olive oil, minced garlic, salt and pepper on a large baking tray.
- Step 2
Roast vegetables for 20 minutes until golden and tender, stirring halfway through.
- Step 3
Meanwhile, cook orzo in salted boiling water for 10 minutes until al dente. Drain and set aside.
- Step 4
In a bowl, mix ricotta with juice of half a lemon, remaining 20ml olive oil, half the basil (torn), salt and pepper.
- Step 5
Combine cooked orzo with roasted vegetables in a baking dish. Dollop ricotta mixture across the top and gently fold through, leaving some streaks.
- Step 6
Sprinkle Parmesan evenly over the dish. Bake for 8–10 minutes until golden and warmed through.
- Step 7
Remove from oven, garnish with remaining fresh basil, and serve immediately.
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