Tomato & Ricotta Orzo Bake

재료

340 gram box orzo

2 cups tomato sauce

2 ½ cups vegetable stock OR chicken stock (low sodium)

3 garlic cloves, chopped

8 heaping tbsp ricotta

1 cup shredded mozzarella

8 slices fresh mozzarella

2 generous handfuls spinach, chopped

1 handful fresh basil, chopped

1/4 tsp chilli flakes

1/2 tsp dried oregano

1/2 tsp died basil

1/4 tsp salt

1/4 tsp pepper

방향

Begin by preheating your oven to 425 degrees.

To a large baking dish add your orzo, tomato sauce, stock, garlic and spices. Mix.

Cover with foil and bake in the oven for 15-20 minutes.

Once half of the liquid has been absorbed add your spinach and shredded mozzarella. Mix to combine.

Top with fresh slices of mozzarella cover again and return back to the oven to finish cooking; another 15-20 minutes.

Once the orzo has absorbed the broth, and is cooked, remove foil and broil for 1-2 minutes until the fresh mozzarella begins to bubble.

Top with fresh basil and a drizzle of oil oil.

Enjoy right away!

Cooking times vary per oven. Some ovens will have this dish ready in 20 minutes, while others will take up to 45 minutes.