Cheesy meatball traybake

For manic weeknights when you're short on time, this oozy meatball orzo traybake recipe is the ideal family dinner. Make ahead and freeze, or prep and cook in under 1 hour for a super satisfying supper that's packed with rich Italian flavours and topped with crumbly salad cheese.

Prep time: 5 minutes

Cook time: 50 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5-7 mins until starting to soften. Add the meatballs and cook for 8-10 mins more, turning occasionally, until browned. Pour in the passata and 200ml water, then stir in the tomato purée, bay leaf and sugar. Season and bring to a simmer. Transfer to a roasting tin and bake for 10 mins.

2. Rinse the orzo under cold water. Drain well, then stir into the meatball mixture. Bake for 20 minutes, then scatter over the cheese and bake for a further 10-12 mins or until cooked. If you like, you can pop it under the grill for the final 2-3 mins to brown the cheese. Scatter over the basil to serve, if using.

Ingredients

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Ingredients

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Preparation

1. Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5-7 mins until starting to soften. Add the meatballs and cook for 8-10 mins more, turning occasionally, until browned. Pour in the passata and 200ml water, then stir in the tomato purée, bay leaf and sugar. Season and bring to a simmer. Transfer to a roasting tin and bake for 10 mins.

2. Rinse the orzo under cold water. Drain well, then stir into the meatball mixture. Bake for 20 minutes, then scatter over the cheese and bake for a further 10-12 mins or until cooked. If you like, you can pop it under the grill for the final 2-3 mins to brown the cheese. Scatter over the basil to serve, if using.