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Cheesy Baked Tomato Risoni

Cheesy Baked Tomato Risoni

with Basil & Zucchini

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“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.

Allergens:GlutenMilk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

brown onion

1 stalk

celery

1 unit

zucchini

1 unit

tomato

2 clove

garlic

1 bunch

oregano

1 packet

risoni

(ContainsGluten,Traces of Egg,May contain traces of allergens)

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

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2140 kJ
Fat18.9 g
of which saturates11.5 g
Carbohydrate56.1 g
of which sugars17.5 g
Protein24.5 g
Sodium873 mg
Utensils
Utensils
Chopping board
Knife
Medium Pan
Baking Dish
InstructionsPDF
Instructions
1

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.

2

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.

3

Add the oregano leaves, celery and zucchini and cook, stirring occasionally, for 5-6 minutes or until softened.

4

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.

5

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.

6

Divide the baked tomato risoni between plates and garnish with the basil leaves.

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