Greek Spinach, Tomato & Mozzarella Risoni Bake

Nutrition per serving

Ingredients

• Pasta Risoni n°26
• MOZZARELLA CHEESE
• Tomato, cherry, raw
• Zucchini
• Baby leaf spinach
• Minced Garlic
• Olive Oil
• Delight vegetable stock
• Oregano, dried
• Tomato Paste
• Traditional Grated Parmesan
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Cut the cherry tomatoes in half and dice the zucchini into approximately 1 cm cubes. Finely chop the garlic and wash the baby spinach. Grate the mozzarella if necessary.
2. 2.Heat the olive oil in an oven-safe frying pan over medium heat. Add the zucchini and cook for 3–4 minutes until lightly golden. Add the garlic and cook for 30 seconds.
3. 3.Stir in the tomato paste and dried oregano. Add the uncooked risoni, halved cherry tomatoes and vegetable stock. Stir well and bring to a gentle simmer.
4. 4.Transfer the pan to a preheated oven at 190°C and bake for 15–18 minutes, stirring once halfway through, until the risoni is tender and most of the liquid has been absorbed. Add a little extra hot water if needed.
5. 5.Stir in the baby spinach until wilted. Scatter the mozzarella and vegetarian-labelled Parmesan-style cheese over the top.
6. 6.Return the pan to the oven for 3–5 minutes until the mozzarella has melted. Allow to stand for 2 minutes, season with salt and black pepper, and serve warm.