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- Ratatouille Pasta Bake
Ratatouille Pasta Bake
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4 serving
Prep time:
Cook time:
Serves: 4
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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 olive oil, plus extra to drizzle
- 1 red onion, finely chopped
- 2 garlic cloves, crushed or grated
- 1 680g jar passata
- 300g conchiglie ‘shell’ pasta or shape of your choice
- 125g mozzarella, torn into chunks
- 25g 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.
Tips or serving suggestions
536cals, 5 veg portions, 14g fat (5g saturated), 21g protein, 75g carbs, 17g sugars, 11g fibre, 0.6g salt
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