Cheesy Baked Tomato Risoni

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.