Cheesy Ratatouille Pasta Bake
with Roasted Aubergine and Pepper
- Cereals containing gluten
- Celery
- Milk
- May contain traces of allergens
- Celery
Our Cheesy Ratatouille Pasta Bake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
2
Garlic Clove
1
Bell Pepper
(May be present: Celery)
1
Aubergine
(May be present: Celery)
180
Penne Pasta
(Contains: Cereals containing gluten)
1
Finely Chopped Tomatoes with Basil
10
Vegetable Stock Paste
(Contains: Celery)
30
Tomato Puree
1
Mixed Herbs
1
Mozzarella
(Contains: Milk)
Not included in your delivery
½
Sugar for the Sauce
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
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, bring a large saucepan of water to the boil with 1/2 tsp salt.
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.
When the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, 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, veg stock paste, tomato puree, mixed herbs and the sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 7-8 mins.
While the sauce simmers, drain the mozzarella and tear into small pieces.
When everything's ready, stir the roasted veg and cooked penne into the tomato sauce. Taste and season with salt and pepper if needed.
Transfer to an ovenproof dish and top with the mozzarella.
Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.
Once the pasta bake is ready, spoon into your serving bowls and tuck in.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tomato sauce is rich and aromatic, though some found it a little bland or overly tomatoey and suggest adding chilli flakes, smoked paprika, or olives to deepen the flavour.
- Ease of prep: Straightforward to follow, though the multiple pans and oven steps mean it takes longer than expected — not ideal for a quick weeknight meal.
- Suggestions: Add extra mozzarella or a second cheese such as cheddar for a richer topping; distributing the cheese throughout rather than just on top also works well. Roasting the aubergine and pepper together from the start, rather than in stages, is a time-saving option that several cooks found effective.
- Next-day meals: Portions are generous and the dish reheats well, with several people getting two or three meals from a single batch.
- Customisation: Courgette, mushrooms, or extra bell pepper are popular additions to bulk out the veg; some added bacon, chorizo, or chicken for extra protein.
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