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Odds-and-ends baked orzo with Ricotta

Odds-and-ends baked orzo with Ricotta

Humble orzo makes a brilliant base for a scavenger supper, pairing well with veg, herbs and cheese that may already be in the fridge.

4 out of 5 stars(1) Rate this recipe
HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 350g raw vegetables (such as carrots, leeks, sprouts or broccoli), trimmed and cut into bitesized pieces
  • 1 shallot or 3 salad onions, finely sliced
  • 1 tbsp Essential Olive Oil
  • 350g orzo
  • 2 clove/s garlic, crushed
  • 3 woody herb sprigs (thyme, sage or rosemary)
  • ½ tsp salt
  • 300g leftover roast meat, cut into bitesized pieces (optional)
  • 2 tbsp leftover jarred paste, such as harissa, pesto or zhoug
  • 4 tbsp soft cheese, such as goat's cheese, ricotta or mascarpone
  • handful soft herbs (chives, basil or parsley), roughly chopped (optional)


  1. Preheat the oven to 160ºC, gas mark 3. In a high-sided roasting tin (around 30cm x 20cm x 8cm), mix together the raw veg, shallot or salad onions and olive oil. Season, then roast for 5 minutes (15 minutes if you’re using root veg). Bring a kettle of water to the boil. Stir the orzo through the roasted veg, then add the garlic, woody herb sprigs, salt and 700ml just-boiled water. Stir everything together; roast for a further 15 minutes.

  2. Add the meat to the tin, if using, and cook for a final 5-10 minutes until the meat is piping hot, the water has been absorbed and the orzo is tender. Cover with foil, then leave to rest for 5 minutes. Remove the herb sprigs from the tin, then stir through the jarred paste. Spoon over the soft cheese, scatter over the soft herbs, if using, and serve.


Typical values per serving when made using specific products in recipe


2,124kJ/ 505kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating