Cheesy Baked Tomato Risoni

2 tbs olive oil

1 brown onion, diced

2 cloves garlic

1 celery stalk, diced

1 medium zucchini, diced

1 tomato, sliced

1 bunch fresh oregano, washed, leaves removed from stems

1/2 cup risoni

1 400g can of chopped tomatoes (Mutti brand works)

1/4 cup water

1/2 tsp brown sugar

1/2 tsp table salt

100g grated cheddar cheese

1-2 tsp blend of dried herbs such oregano, rosemary, garlic salt

1/4 bunch fresh basil leaves, washed and leaves removed from stems

preheat oven to 220 degrees Celsius.

heat a drizzle of olive oil in a medium frying pan over medium heat.

add onion and cook for 3-4 minutes, or until softened.

add the garlic and cook for 1 minute, or until fragrant.

add the oregano leaves, celery and zucchini and cook, stirring occasionally, for 5-6 minutes, or until softened.

add the risoni, canned tomatoes, water, brown sugar, salt and a pinch of ground black pepper.

stir to combine and reduce heat to low and simmer for 2-3 minutes.

add a dash of water if the mixture looks a little dry.

transfer the risoni mix to a medium baking dish and top with the tomato slices in a single layer.

sprinkle with cheddar cheese.

sprinkle over herb spice blend.

bake for 10-12 minutes or until risoni is tender and cheese is melted and golden, remove from oven.

divide the risoni between plates and garnish with basil leaves.

this works with the basil thinly sliced rather than left whole.