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Oven baked orzo with tomato sauce

preperation 10΄ Preparation
cup 60΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Risoni Medium (Orzo Medium)

500 g MISKO Risoni Medium (Orzo Medium)

2 onions sliced in rings

2 green peppers, sliced into strips

1 carrot, grated

2 cloves of garlic, grated

1 tbsp. sweet paprika

1 tbsp. tomato paste

700 g grated tomatoes

1 tsp. sugar

1 tsp. dry basil

100 g Kefalograviera cheese, grated

olive oil


freshly ground pepper

materials METHOD

In a pot, heat 4 tsp. of olive oil. Sauté the onions for 2-3 minutes until soft. Add the peppers, carrot, salt and freshly ground pepper and sauté for 3-4 minutes until soft.

Add the garlic, the paprika and the tomato paste and sauté for 1 minute. Add the tomatoes and the sugar, bring to a boil and then lower the heat. Allow the sauce to simmer for 15-20 minutes until it thickens. Toward the end, add the dry basil.

In a non-stick frying pan, heat up 2 tbsp. olive oil and sauté the MISKO Risoni Medium for 1-2 minutes. Remove from the heat. Put the risoni in a large ovenproof baking dish or individual dishes. Add the cooked tomato sauce, stir to combine the ingredients evenly and cover with water, just enough to cover the risoni by 1 centimeter.

Cook in a preheated oven at 180°C for about 18-20 minutes, until the risoni has absorbed most of the liquid. Sprinkle with Kefalograviera cheese and return to the oven for 5 minutes, until the cheese has melted.

Allow the food to rest for 6-7 minutes and then serve.

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