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Ratatouille Pasta Bake

Ratatouille Pasta Bake

By OcadoLifePublished on 23 December 2022A veg-packed version of a family staple, this bubbling Ratatouille Pasta Bake from cookery teacher and food writer Rebecca Woollard has a deliciously cheesy top, making it a tasty way to coax fussy kids towards their 5-a-day. This can be eaten cold too, so leftovers are great for packed lunches. The shell pasta holds the chunky veg sauce well, but use whatever shapes will go down well with your little ones.
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Time and servings

1 hr 20 minsTotal time
4Servings
30 minsPrep time
50 minsCooking time

Ingredients

  • 2 courgettes, cut into 3cm cubes
  • 2 small aubergines, cut into 3cm cubes
  • 1 fennel bulb, cut into 3cm chunks
  • 2 red peppers, cut into 3cm chunks
  • 1 tbsp of olive oil, plus extra to drizzle
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed or grated
  • 1 680g jar passata
  • 300 g of conchiglie ‘shell’ pasta or shape of your choice
  • 125 g of mozzarella, torn into chunks
  • 25 g of breadcrumbs

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Put the courgettes, aubergines, fennel and peppers in a single layer on 1 or 2 baking trays. Add the oil, toss to coat and spread out again. Roast for 40-45 mins, turning halfway (swap the trays if you’re using 2), until caramelised and soft.

  • Step 2

    Meanwhile, for the sauce, heat a drizzle of oil in a large frying pan over a medium heat; fry the onion for 5-6 mins, stirring often, until soft. Add the garlic and some salt; fry for 2 mins. Add the passata; bring to a simmer and cook, stirring often, for 10 mins until reduced and thick.

  • Step 3

    Cook the pasta for 2-3 mins less than the pack instructions. Drain, run under cold water; drain for a few mins.

  • Step 4

    Mix the roast vegetables with the sauce and pasta in a baking dish and season; scatter over the mozzarella and breadcrumbs. Bake for 20-25 mins, or until the top is golden. Remove from the oven and allow to stand for 5 mins before serving.