Cheesy Baked Tomato Risoni
with Basil & Zucchini
“What’s risoni?” you ask. Well, it has the quick cook time of pasta, with the cute shape of rice, so it’s the best of both worlds. Here we’ve loaded it with veggies, tossed it in a tomato sauce and covered the whole thing in cheese for a speedy pasta bake for winter nights.
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1 unit
brown onion
1 stalk
celery
1 unit
zucchini
1 unit
tomato
2 clove
garlic
1 bunch
oregano
1 packet
risoni
(ContainsGluten)1 tin
diced tomatoes
1 packet
shredded Cheddar cheese
(ContainsMilk)1 sachet
rustic herb spice blend
1 bunch
basil
Not included in your delivery
olive oil
¼ cup
water
½ tsp
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)½ tsp
salt
Preheat the oven to 240°C/220°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the celery. Finely chop the zucchini. Thinly slice the tomato. Pick the oregano leaves.
Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant.
Add the oregano leaves, celery and zucchini and cook, stirring occasionally, for 5-6 minutes or until softened.
Add the risoni, diced tomatoes, water (see ingredients list), brown sugar, salt (see ingredients list) and season with a pinch of pepper. Stir to combine, reduce the heat to low and simmer for 2-3 minutes. TIP: Add a dash of water if the mixture is looking a little dry.
Transfer the risoni to a medium baking dish and top with the tomato slices in a single layer. Sprinkle with the shredded Cheddar cheese. Sprinkle over the rustic herb spice blend. Bake for 10-12 minutes or until the risoni is tender and cheese is melted and golden. While the risoni is baking, pick the basil leaves.
Divide the baked tomato risoni between plates and garnish with the basil leaves.