Sausage Orzo Bake {One Pot}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Sausages
- 1 tbsp Olive oil
- 1 Onion (Diced)
- 2 Garlic cloves (Crushed)
- 200 g Baby button mushrooms (Halved)
- 1 tsp Fennel seeds
- 1/2 tsp Chilli flakes
- 300 g Orzo
- 500 g Passata (strained tomatoes in USA/CAN)
- 600 ml Vegetable stock (See notes)
- 100 g Grated mozzarella
Method
- Preheat the oven to 180Β°C fan/200Β°C/400Β°F/Gas Mark 6.
- Prep the sausages: Remove the cases from the sausages and crumble the sausage meat into little pieces and place in a baking dish with the oil.
- Time for the first bake: Add in chopped onion, garlic and baby button mushrooms, fennel seeds and chilli flakes. Stir everything together, season with salt and pepper and bake for 10 minutes.
- Second ingredients in, second bake: After 10 minutes, add the orzo, passata and stock. Stir well, cover with a lid or some foil and bake for 15-25 minutes or until the orzo is cooked through and tender. (Give it a stir half way through and add a splash more water if needed.)
- Finish with cheese: When the orzo is cooked, scatter the grated mozzarella on top and pop back in the oven for 5 minutes to melt or under the grill for a few minutes.