Cheesy Ratatouille Pasta Bake
with aubergine, courgette and charred pepper
This dish is an amalgamation of two classic dishes: pasta bake and ratatouille. It combines the vibrancy and gorgeous veg associated with a ratatouille, with the melty goodness of a pasta bake. Make sure to bake until the cheese is bubbling and serve warm from the oven!
The quantities provided above are averages only.
Ingredients
1 unit(s)
Aubergine
1 unit(s)
Bell Pepper
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 unit(s)
Courgette
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Vegetable Stock
1 tin(s)
Tomato Paste
½ sachet(s)
Italian Herbs
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains Wheat)
125 grams
Mozzarella
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Chop the aubergine into 2cm cubes. Halve and deseed the pepper. Chop into 2cm chunks.
- Pop the aubergine onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins.
- Halfway through cooking, add the pepper to the aubergine, drizzle with oil and toss together. Cook for remaining time, 10-12 mins
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the courgette and quarter lengthways. Chop widthways into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over high heat (without oil).
- When hot, cook the courgette until charred, 6-8 mins. Shift only occasionally to allow the courgette to char.
- Once cooked, season with salt and pepper, then transfer to a bowl.
- Return the pan to medium heat with a drizzle of oil.
- Add the garlic and cook until fragrant, 30 secs.
- Stir in the chopped tomatoes, stock powder, tomato paste, half the Italian herbs (double for 4p).
- Add ½ tsp sugar and 75ml water (double both for 4p).
- Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 7-8 mins.
- While the sauce simmers, drain the mozzarella and tear into small pieces.
- Once everything is ready, stir the pepper, courgette, aubergine and pasta into the sauce.
- Taste and season with salt and pepper if needed. Loosen with a splash of water if you feel it's too thick.
- Transfer to an ovenproof dish and top with the mozzarella, grated cheese and breadcrumbs.
- Pop onto the top shelf of your oven and bake until the cheese is melted, 8-10 mins.
- Once cooked, remove your ratatouille pasta bake from the oven.
- Serve hearty helpings of pasta in deep plates or bowls.
