Cheesy Ratatouille Pasta Bake
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Cheesy Ratatouille Pasta Bake

Cheesy Ratatouille Pasta Bake

with Roasted Aubergine and Pepper

Our Cheesy Ratatouille Pasta Bake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Cereals containing gluten
Celery
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove

1

Bell Pepper

(May contain Celery)

1

Aubergine

(May contain Celery)

180

Penne Pasta

(Contains Cereals containing gluten)

1

Finely Chopped Tomatoes with Basil

10

Vegetable Stock Paste

(Contains Celery)

30

Tomato Puree

1

Mixed Herbs

1

Mozzarella

(Contains Milk)

Not included in your delivery

½

Sugar for the Sauce

75

Water for the Sauce

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Nutritional information

Energy (kcal)603 kcal
Energy (kJ)2523 kJ
Fat11.5 g
of which saturates6.2 g
Carbohydrate96.7 g
of which sugars25.5 g
Protein27.2 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Saucepan
Colander
Large Frying Pan
Oven dish

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Trim the aubergine, then cut into roughly 2cm pieces and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast the Veg
2

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

When the aubergine is halfway through cooking, add the pepper chunks to the same tray, drizzle with a little more oil and toss together. Cook for the remaining time, 10-12 mins. 

Cook the Pasta
3

When the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Make your Tomato Sauce
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and stir-fry for 30 secs.

Stir in the chopped tomatoes, veg stock paste, tomato puree, mixed herbs and the sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 7-8 mins.

Ready, Steady, Bake
5

While the sauce simmers, drain the mozzarella and tear into small pieces.

When everything's ready, stir the roasted veg and cooked penne into the tomato sauce. Taste and season with salt and pepper if needed.

Transfer to an ovenproof dish and top with the mozzarella.

Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.

Serve
6

Once the pasta bake is ready, spoon into your serving bowls and tuck in.

Enjoy!