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  1. Recipes
  2. Ratatouille Pasta Bake
Ratatouille Pasta Bake

By OcadoLife
A 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

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

  4. 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.