Cheesy Baked Orzo with Vegetarian Meatballs

Preheat your oven to 180C.
Heat your butter in your skillet over a medium heat, then add the minced garlic and saute for 1-2 minutes.
2 tablespoon butter, 2 garlic cloves
Add in the plum tomatoes and seasonings, cooking for another minute or two.
6 plum tomatoes, salt and pepper, 1 teaspoon Italian seasoning, 1 teaspoon dried basil
Add the tomato passata, orzo, stock, and cheddar cheese (reserving a couple of tablespoons), and stir to combine.
400 g passata, 200 g orzo, 50 g cheddar cheese, 60 ml vegetable stock
Add your vegetarian meatballs, dotting them evenly around the skillet.
8 veggie meatballs
Top the skillet with sliced mozzarella and the remaining cheddar cheese.
40 g mozzarella
Bake in the oven for 20 - 25 minutes until the mozzarella is melted and golden on top.
Top with the fresh basil and enjoy!
6-8 leaves fresh basil