- Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5-7 mins until starting to soften. Add the meatballs and cook for 8-10 mins more, turning occasionally, until browned. Pour in the passata and 200ml water, then stir in the tomato purée, bay leaf and sugar. Season and bring to a simmer. Transfer to a roasting tin and bake for 10 mins.
- Rinse the orzo under cold water. Drain well, then stir into the meatball mixture. Bake for 20 minutes.
- Remove from oven and give everything a good stir. Scatter over the cheese and return to the oven to bake for a further 10-12 mins or until cooked. If you like, you can pop it under the grill for the final 2-3 mins to brown the cheese. Scatter over the basil to serve, if using.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.