One Pan Baked Orzo with Spinach and Feta

Ingredients

• 2 x 360g jars Ballymaloe 100 Recipe Sauce
• 300 g orzo
• 150 g frozen spinach
• 1 x 200 g block of feta cheese

Method

1. Prep: Preheat the oven to 190°C (170°C fan).
2. Tear off a large sheet of non-stick baking paper. It should be large enough to overhang the sides of a wide, shallow casserole or to come at least halfway up the sides. You might need to use two pieces. Scrunch it up, then spread it out flat in the casserole, letting it come up and over the sides.
3. Pour the sauce and orzo into the lined casserole. Fill up each jar halfway with water and swish it around to catch any sauce still clinging to the sides of the jars, then pour that into the casserole too (you want to use approx. 400ml of water).
4. Season to taste, then gently stir everything together, being careful not to let the liquid go up and over the sides of the paper.
5. Put the cubes of frozen spinach on top, pushing them into the orzo.
6. Cover the casserole with a lid. Cook in the preheated oven for 45 minutes, until the orzo is cooked.

Crumble the feta all over the top, then serve straight to the table with garlic bread on the side. When spooning out the orzo, be careful not to take any of the baking paper with it.