Baked Tomato and Bean Orzo
A Mediterranean-inspired dish that blends hearty beans, tender orzo pasta, and rich tomato flavours into a wholesome, oven-baked meal. It strikes a balance between simplicity and depth, offering a warm, satisfying bite with every forkful. Perfect as a cozy main or a robust side, the dish showcases a rustic charm that makes it ideal casual weeknights.
- Cook Time: 45 min
- Total Time: 45 minutes
- Yield: 6 1x
- Method: Oven
Ingredients
250 gram Orzo
1 can Chopped tomatoes
1 can Cannellini beans
100 gram Cherry tomatoes
1 Stock cube
75 milliliter Water (Boiled)
100 gram Red pesto
Instructions
1. Preheat the oven to 190 C fan / 200 C / Gas Mark 7. Open the cans (do not drain liquid from beans).
2. Mix the orzo, tinned tomatoes, cannelloni beans (including the liquid), whole cherry tomatoes, stock cube, red pesto and water in a baking dish. Cover with foil and bake for 20 minutes. Set a timer for the cooking time, then clean your station before moving on to the next dish.
3. Remove from the oven, stir and cook for a further 10 minutes. Set a timer.
Notes
Cooking Method
Oven
Equipment Required
Oven dish
Storage
Allow to cool and place in a container in the fridge. Store for between 3 and 5 days.
Reheating instructions
This dish can be eaten cold or you can simply reheat in a pan on a medium heat. Serve once piping hot.
