Baked tomato & mozzarella orzo in a casserole dish

Baked tomato & mozzarella orzo

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(32 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal392
  • fat18g
  • saturates9g
  • carbs31g
  • sugars8g
  • fibre5g
  • protein25g
  • salt1g
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  • 150g orzo
  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 roasted red peppers from a jar, roughly chopped
  • handful olives, roughly chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • big pinch chilli flakes
  • ½ tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 400g can chopped tomatoes with garlic (if you can’t find ready mixed, crush 1 garlic clove into a can of tomatoes)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 125g ball mozzarella


  1. Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.

  2. Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like. 

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Comments, questions and tips

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4th Jun, 2020
Really didn’t like this it had a weird after taste to it wouldn’t make it again.
17th Dec, 2019
My family appreciated this mid week meal. And I found it easy to make. Little one prefers less chilli so added Greek yoghurt on top of his (!) I increased the quantities to serve 3 of us and found it cooked in 20 min in the oven, I used a shallow casserole dish
10th Dec, 2019
We found it rather bland but OK for a mid-week meal.
17th Feb, 2019
Perfect! It is delicious but also really easy to make and so quick. I highly recommend if you are really busy and don't have time to cook. I have a new baby and had time for this.
26th Oct, 2018
Needs double the liquid at least and much longer cooking time. If using black peppers don't go mad - I used a big handful and it tasted almost too salty. Very good though, as well as easy.. I roasted my own peppers and cut them up.
mrsliz's picture
25th Oct, 2018
Very tasty, we all enjoyed it and I would make it again! However, this took about 45 minutes to cook and I had to add extra water after 30 minutes so just be aware that you won't have dinner on the table in 25 minutes and you will need to add at least a whole can of water, if not a can and a half!
Frantic Flapjack
23rd Oct, 2018
This is a lovely dish with a great depth of flavour. However, it took at least twice as long as the recipe suggests and I had to add extra water while cooking. Worth it though. I've made this 3 times now!
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20th Aug, 2019
I love this recipe it's so yummy and everyone in the family loves it. I like to add a little more chilli to give it a bit more of a kick. However, it takes a lot longer than the recipe says, more like 50 mins in the oven if you don't cook the orzo a little before adding it to the sauce.
21st Oct, 2018
You’ll need to cook this for a lot longer than 20 mins, cooking time is way out.
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