Baked tomato & mozzarella orzo

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 392
  • fat 18g
  • saturates 9g
  • carbs 31g
  • sugars 8g
  • fibre 5g
  • protein 25g
  • salt 1g


  • 150g orzo
  • ½ tbsp olive oil
  • 2 roasted red peppersfrom a jar, roughly chopped
  • handful olives, roughly chopped
  • big pinch chilli flakes
  • ½ tsp dried oregano
  • 400g can chopped tomatoeswith garlic (if you can’t find ready mixed, crush 1 garlic clove into a can of tomatoes)
  • 125g ball mozzarella


  1. 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.

  2. 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. Serve with salad on the side, if you like. 

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