Preheat oven to 180c (350f).
Place olive oil (1 tbsp) in a baking dish, then place in the oven to heat for 5 minutes, then add chopped capsicum (bell pepper) to baking dish, stirring to coat. Bake uncovered for 5 minutes.
Add chicken stock (500ml/2 cups), orzo (250g/8oz), passata (400g/14oz) and dried basil (1 tsp), oregano (1 tsp) & garlic powder (½ tsp) to pan with capsicum and stir well. Cover tightly with foil and bake for 15 minutes.
Remove from oven, meanwhile increasing oven temperature to 200c (395f) then add baby spinach (60g/2oz) to the tomato mixture and stir well to mix the orzo again and wilt the spinach.
Lay sausages (8) on top of tomato and spinach mixture, then bake uncovered for 10 minutes.
Remove from oven and turn the sausages over. Then roughly scatter the cherry tomatoes (250g/9oz) over the top and bake uncovered for a further 25 minutes.
Remove from the oven, top with crumbled danish feta (70g), drizzle with basil pesto (3 tbsp) and scatter over fresh basil leaves (if using) to serve.