Tomato and risoni bake

Tomato and risoni bake

Half-Hour Hungries
20 mins
Cooking time
30 mins
Mark Roper

Risoni is a small, rice-shaped pasta that is commonly used in Italian soups. Because of its shape, it’s also known as ‘orzo’ which means ‘barley’ in Italian.


Quantity Ingredient
1 tablespoon sea salt, to add to pasta water
350g risoni
2 tablespoons olive oil
1 medium onion, finely diced
2 large garlic cloves, finely grated or crushed
2 small zucchinis, grated
15g finely chopped chives
500ml tomato passata
1 teaspoon lemon juice
1 tablespoon sea salt
2 pinches finely ground black pepper
100g parmesan cheese, grated
2 teaspoons flat-leaf parsley leaves, finely chopped


  1. Pre-heat your oven to 240ºC.
  2. With adult help: Add one tablespoon of salt to a large saucepan and fill it three-quarters of the way up with water you have boiled in a kettle. Heat the salted water over high heat until boiling, then, wearing oven mitts, carefully add the risoni. Cook for 6 minutes, stirring regularly with a long-handled wooden spoon to stop the pasta sticking. Wearing oven mitts, pour the risoni into a colander positioned in the sink.
  3. With adult help: In a medium saucepan, heat the oil over medium heat. Fry the onion, garlic and zucchini, stirring well with a wooden spoon until lightly golden, about 7 minutes. Add the chives, tomato passata, lemon juice, salt and pepper, and combine well. Stir the partially-cooked risoni through the sauce and cook, uncovered and stirring constantly, for 2 minutes. Switch off the heat.
  4. Spoon the pasta mixture into a 20 cm x 30 cm baking dish. Sprinkle with the parmesan cheese, followed by the parsley.
  5. With adult help: Wearing oven mitts, place the baking dish on the top shelf of your oven and bake for 10 minutes, or until the cheese is golden. Once again wearing oven mitts, remove the baking dish from the oven.
  6. With adult help: Using a sharp knife, cut the pasta bake into 6 portions, being careful of any hot steam that might come out. Transfer to plates with a spatula and eat immediately.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.

    Pre-heat your oven to 240ºC at least 20 minutes before cooking. Have an oven tray positioned in the top shelf of the oven.

    Boil and salt your pasta water while you prepare your ingredients.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again