Name: Matt Moran’s 30-minute tomato baked risoni is the weeknight dinner we can’t stop making
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 tablespoons olive oil,; plus extra to drizzle; 1 brown onion, diced; 2 cloves garlic, peeled and finely chopped; 1 pinch chilli flakes; Sea-salt flakes and freshly ground; black pepper, to season; 1 tablespoon tomato paste; 2 x 250g punnets cherry; tomatoes, cut in halves; 1 tablespoon sherry vinegar; 1 teaspoon raw sugar; 150ml white wine; 11/2 cups risoni; 500ml My Perfect Vegetable Stock; 100g buffalo mozzarella; 1/2 bunch basil

Matt Moran’s 30-minute tomato baked risoni is the weeknight dinner we can’t stop making

Cheesy weeknight dinner.

Skip to Recipe

Serves 4

Prep

15M

Cook

30M

Total

45M

Cherry tomatoes, creamy buffalo mozzarella and fragrant basil come together in Matt Moran’s baked risoni. It’s a deliciously simple recipe that delivers big comfort with minimal effort. It’s rich without being heavy, simple enough for weeknights and impressive enough for guests. Plus, it’s the kind of cheesy-tomato dinner you’ll find yourself making on repeat.

Ingredients

3 tablespoons olive oil,

plus extra to drizzle

1 brown onion, diced

2 cloves garlic, peeled and finely chopped

1 pinch chilli flakes

Sea-salt flakes and freshly ground

black pepper, to season

1 tablespoon tomato paste

2 x 250g punnets cherry

tomatoes, cut in halves

1 tablespoon sherry vinegar

1 teaspoon raw sugar

150ml white wine

11/2 cups risoni

500ml My Perfect Vegetable Stock

100g buffalo mozzarella

1/2 bunch basil

Method

Step 1

Preheat oven to 210°C/190°C fan-forced.

Step 2

In a large casserole dish or saucepan, heat oil on medium. Sauté onions, garlic and chilli flakes for 3–4 minutes or until tender. Season with salt

Step 3

Add tomato paste and cherry tomatoes. Cook for a further 5–6 minutes, until cherry tomatoes start to break down. Deglaze pan with vinegar, sugar and white wine. Allow to reduce to a glaze and for the sugar to dissolve.

Step 4

Stir in risoni. Add vegetable stock and bring to a simmer. Season. Cover, then bake for 20 minutes, until all stock is absorbed and pasta is cooked.

Step 5

Remove pan from oven. Serve with torn mozzarella, picked basil leaves and a drizzle of olive oil.

Chef Matt Moran Chef

Matt Moran AM is an Australian chef and restaurateur who has appeared on several TV cooking shows, including MasterChef. With more than 40 years of experience, Matt is known for his successful restaurants, including Aria, Chiswick, Chophouse and Rockley Pub. Matt has become a regular contributor to Better Homes and Gardens magazine, creating recipes that are hearty, filling and full of flavour. When he's not working hard in the kitchen, you can find him tending to his kitchen garden on his family farm in the Central Tablelands.