Bring a large pot of plenty of salted water to the boil. Add the orzo and cook until al dente, meaning it is not completely cooked through. I usually boil it for 10 minutes. Drain the orzo, reserving ½ cup of the cooking water.

In another saucepan, heat the olive oil over medium heat. Add the onion and sauté until it begins to soften slightly. Add the garlic and stir. Continue cooking, stirring occasionally, for about 5 minutes, until the onion has softened and is cooked through.

Add the red bell pepper and sauté for another 2–3 minutes. Increase the heat and pour in the white wine. Let the mixture bubble for about 1 minute, allowing some of the alcohol to evaporate.

Add the crushed tomatoes and reduce the heat. Season with salt, black pepper, oregano, fresh basil and cayenne pepper. Let the tomatoes simmer for about 5 minutes, until some of their liquid has evaporated and the sauce has thickened slightly.

Add the shrimp and let them cook in the sauce for 1 minute.

Turn off the heat. If you are using an electric hob, remove the saucepan from the hotplate. Add the feta, olives and orzo, along with ½ cup of the reserved cooking water. Mix well.

Transfer the mixture to an ovenproof baking dish, such as a Pyrex dish. Sprinkle the grated mozzarella evenly over the top.

Bake in the preheated oven for 20 minutes, until the mozzarella has melted and is lightly golden.

Leave the dish to rest for 5 minutes before serving. Sprinkle with chilli flakes, if desired, and serve with a fresh, crisp salad.

Enjoy!