Veg & cheesy rice bake

Use risotto rice with melty cheddar as a topping for this vegetarian cottage pie-style batch bake with aubergines and courgettes

  • Prep:15 mins
    Cook:1 hrs 5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 443
  • fat 19g
  • saturates 9g
  • carbs 48g
  • sugars 8g
  • fibre 6g
  • protein 20g
  • salt 0.8g


  • 1 onion, chopped
  • 1 tbsp olive oil
  • 2 courgettes, sliced
  • 1 aubergine, diced
  • 450g fresh tomatoes, chopped (or a 400g can chopped tomatoes)
  • 200g risotto rice
  • 2 eggs
  • 140g cheddar, grated


  1. Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.

  2. Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.

  3. Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

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