Double Cheese Ratatouille Pasta Al Forno
with Roasted Aubergine and Pepper
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.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
180 grams
Penne Pasta
(Contains Cereals containing gluten)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
1 ball(s)
Mozzarella
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 carton(s)
Finely Chopped Tomatoes with Basil
Not included in your delivery
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
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.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
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.
Meanwhile, when the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
While the pasta cooks, 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, red wine stock paste, mixed herbs and the sugar for the sauce (see pantry for amount).
Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 6-7 mins.
While the sauce simmers, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Once the pasta is cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
When everything's ready, remove the roasted veg from the oven and turn your grill on to high.
Stir the roasted veg and cooked penne into the tomato sauce. Stir in the hard Italian style cheese and the butter (see pantry for amount) until melted.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Transfer the pasta to an ovenproof dish and top evenly with the mozzarella pieces.
Pop under your hot grill until the cheese is bubbling and golden brown, 7-8 mins.
Once the ratatouille pasta al forno is ready, share between your serving bowls and tuck in.
Enjoy!
