More dining al fresco this Spring with all of your favourite Italian staples available at Morrisons. From juicy Nocellara olives, to Italian Prosciutto & Salami, teamed with a crisp glass of Prosecco. Get inspiration from some of our favourite Italian inspired recipes below.

Baked Caprese Feta Pesto Orzo  

We’ve reinvented everyone’s favourite post-school run tea. Packed with juicy cherry tomatoes, mozzarella, orzo and lashings of pesto, you need to try our easy, cheesy Caprese as soon as you can.

Cook time: 40 minutes 

Serves: 8-10


  • 1 block of Feta 
  • 500g orzo 
  • 3 cups cherry tomatoes 
  • 1 jar of Pesto (about 180g)
  • 6 garlic cloves 
  • 2 shallots 
  • ¼ cup extra virgin olive oil 
  • Fresh basil 
  • Black pepper 
  • 1 tsp dried oregano 
  • 1 tsp chilli flakes 
  • 1 cup mozzarella 
  • 1 cup parmesan 
  • ½ cup shredded cheddar 
  • 750ml water 


  1. Place the cherry tomatoes, feta, olive oil, garlic, chopped shallots and the spices in a large casserole dish and bake in the oven on 180c for 15 minutes or until the tomatoes are soft and the feta is creamy and can be mashed. 
  2. Roughly mash the garlic, some of the tomatoes and feta. 
  3. To the same dish add a full jar of pesto, orzo and 750ml of water and place the dish back in the oven to bake for another 15-20 minutes or until the orzo is almost cooked. 
  4. Top with a handful of fresh basil leaves and all the cheese and bake for another 5 minutes or until the top is fully melted, golden and crispy.
  5. Garnish with more basil and serve immediately.  

Beef Bruschetta

Bring on the bruschetta... Chunky garlic bread loaded up with 100% British beef, creamy mozzarella, crisp tomato and red onion salad, and a delicious drizzle of basil pesto - chef’s kiss.

Time: 1hr 40

Serves: 6


For the beef:

  • 2 tbsp Dijon mustard
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 1 tbsp dried thyme
  • 1.5kg beef topside joint (brought to room temp)

For the rest:

  • 50ml extra virgin olive oil
  • 2 heaped tbsp pesto
  • 3 large vine tomatoes sliced
  • 150g cherry tomatoes halved
  • 1 red onion finely sliced
  • 1 mozzarella balls drained and torn into chunks
  • Large handful basil leaves
  • 2 garlic bread baguettes


  1. Preheat oven to 220°C/200°C fan/ gas 8. Whilst heating, mix mustard, sugar, olive oil and thyme in a small bowl with 1.5 tbsp of sea salt and tsp of cracked black pepper. Rub all over the beef and pop in a deep baking tray before roasting for 20 mins. Reduce heat to 170°C/150°C fan/ gas 3 and roast for a further 45-55 mins depending on how rare you would like your beef. For rare a meat thermometer will read 50 degrees, medium 55-60 and well done 65+).
  2. Whilst the beef cooks its time to prep the salad dressing by mixing extra virgin olive oil with pesto and a large pinch of cracked black pepper before popping to one side.
  3. Once your beef is cooked, remove from the oven, cover in foil and allow to rest for 15 mins. Whilst resting, turn the oven up to 220°C/200°C fan/ gas 8 and cook your garlic bread for 12 mins.
  4. Arrange tomatoes, onion, mozzarella and basil on a large board and drizzle all over with your loosened pesto. Dot about garlic bread chunks and pop any extra on a side plate. Slice your beef and arrange amongst your salad. Lay out serving spoons and let people dig in and build their own bruschettas.

Easy Caprese

More al fresco dining with our juicy tomato and mozzarella salad. You only need 7 ingredients, including a few that you'll hopefully have in your cupboard.


  • 4 large beef tomatoes, sliced
  • 250g mozzarella, drained and thinly sliced
  • Bunch of fresh basil 
  • 2 tbsp pesto
  • 50ml olive oil plus a little extra to drizzle 
  • Balsamic glaze to drizzle
  • Toasted ciabatta slices (optional)


  1. Lay your beef tomato slices on a large sharing plate and loosely alternate and arrange with your mozzarella slices and 3/4 of your basil.
  2. Season all over with sea salt and a pinch of black pepper before mixing your pesto and olive oil and drizzling all over.
  3. Finish with a drizzle of balsamic and a little more oil if needed and serve with toasted ciabatta for a light and fresh no-cook, no-faff dish!

No Carb'onara  

More veggie pasta nights. Put a healthier twist on everyone's fave comfort food with spiralised courgette coated in a rich and creamy carbonara sauce. Yum! 

Serves: 4
Time: 20 mins


  • 6 large egg yolks
  • 75g Parmesan finely grated plus extra to serve
  • 140g diced pancetta
  • 2 garlic cloves crushed
  • 5 courgettes spiralized, or peeled into thin ribbons and then cut in half again lengthways


  1. Start by mixing your egg yolks and Parmesan with a large pinch of pepper in a bowl and pop to one side.
  2. Add your pancetta to a large, non-stick pan over a medium heat for 5 mins until golden, add your garlic and cook for a further few mins until your pancetta is crispy.
  3. Add your courgette, stir and cook for a few mins until softened and turn your heat down to low before adding your Parmesan and egg mixture.
  4. Give a good stir continuously for a minute or two until heated and season.
  5. Serve into bowls and serve with extra Parmesan and crusty bread. 

Easy peasy pesto pasta

Meal planning for the next week? Peek into your cupboards and pick out your pesto to make this perfect pasta dish, made with only 6 ingredients (and we bet you’ve already got most of them!)

What you’ll need:

  • 4 tbsp olive oil (1 for the tomatoes, 1 for the water and 2 to stir through)
  • 420g cherry tomatoes
  • 400g fusilli
  • 100g pesto
  • 75g Parmesan finely grated

To serve (optional):

  • Handful fresh basil roughly torn

How to make this easy peasy pesto dish: 

  1. Pre-heat your oven to 200C/180C fan/gas 6 and bring a large pan of water to the boil and season with salt. 
  2. Lay your cherry tomatoes on a lined baking tray, drizzle with a tbsp of olive oil and season with cracked black pepper before popping in the oven for 10-15 mins until roasted.
  3. Meanwhile, add a tbsp of olive oil to your boiling water, add your fusilli and cook for 10-12 mins until cooked through but still al-dente.
  4. Remove your tomatoes from the oven and set aside, before draining your pasta and pouring into a large mixing bowl.
  5. Add your pesto, 2 tbsp of olive oil and half the Parmesan to the pasta and mix through before adding your roast tomatoes, a pinch of salt and pepper and giving a further stir.
  6. Sprinkle with the rest of the Parmesan and torn basil for the perfect cupboard staples pasta dish ready in only 20 mins!

Mozzarella Pizza Pinwheels

This ones for the pizza-obsessed families. Whether you like a classic pepperoni or prefer something more controversial… our Mozzarella Pizza Pinwheels are the perfect spin on a classic after-school tea. 

Prep and assemble time: 10 minutes 

Cook time: 40 minutes on 190c fan 

Serves: 3-4


  • 1 Morrisons fresh rolled pizza dough 
  • 250g passata 
  • 300g Shredded mozzarella 
  • 100g pepperoni 
  • Basil and parmesan to garnish 
  • Oil to brush the cupcake tin 


  1. Place the pre packed rolled pizza dough in the freezer for 10 minutes to slightly harden, this makes it easier to roll.
  2. Preheat the oven to 190 c fan.
  3. Flour your worktop or a wooden board, roll out the dough and remove the greaseproof paper that it comes with.
  4. Spread the pizza sauce or passata all over the dough, followed by a generous sprinkle of shredded mozzarella.
  5. Line the pepperoni slices in rows all over the dough and slowly start to roll the dough until you have reached the end.
  6. Cut the roll into round pinwheels and place in a greased cupcake tray, then bake in the oven for 40 minutes on a 190c fan.
  7. Garnish with basil, parmesan and sauce of choice.