A fuss-free oven-baked pasta for busy weeknights! The little rice-shaped orzo pasta (also often sold as ‘bagos’ in Luxembourg) is perfect for a pasta bake – as it don’t need to be pre-cooked before going in the oven. It is only important to ensure the vegetable stock that you pour over is really hot, so that the pasta starts cooking as soon as it goes in the oven.
You can chuck in any kind of vegetables or other things – it’s a very adaptable tray bake, so feel free to be creative and use up what’s in your fridge!
This recipe was created as part of my “Recipes for Staying Home” show. The concept is to inspire people to cook comfort food with ingredients they have at home – I show basic recipes that can be adapted with all kinds of other ingredients. You can find the full recipe here: