Double Cheese & Bacon Ratatouille Pasta Al Forno
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Double Cheese & Bacon Ratatouille Pasta Al Forno

Double Cheese & Bacon Ratatouille Pasta Al Forno

with Roasted Aubergine and Pepper

This Double Cheese & Bacon Ratatouille Pasta Al Forno is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

1 unit(s)


(May contain Celery)

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Mixed Herbs

1 ball(s)


(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams



Nutritional information

Energy (kJ)3449 kJ
Energy (kcal)824 kcal
Fat30.7 g
of which saturates16 g
Carbohydrate98.5 g
of which sugars26.6 g
Protein36.6 g
Salt5.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

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.

Roast the Veg

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

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. 

Meanwhile, when the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Simmer the Sauce

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add bacon lardons. Stir-fry until golden, 4-5 mins, then stir in the garlic and fry for 30 secs.

Stir in the chopped tomatoes, red wine stock paste, mixed herbs and the sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Mozzarella Time

While the sauce simmers, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Once the pasta is cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

When everything's ready, remove the roasted veg from the oven and turn your grill on to high. 

Finishing Touches

Stir the roasted veg and cooked penne into the tomato sauce. Stir in the hard Italian style cheese and the butter (see pantry for amount) until melted. 

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

Grill and Serve

Transfer the pasta to an appropriately sized ovenproof dish and top evenly with the mozzarella pieces.

Pop under your hot grill until the cheese is bubbling and golden brown, 7-8 mins.

Once the ratatouille pasta al forno is ready, share between your serving bowls and tuck in.