Family Favourite: Cheesy Ratatouille Pasta Bake
For Adults: Add Chilli Flakes and Toasted Almonds
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Milk
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and cheesy, this pasta bake uses elements of the vegetable packed French dish, ratatouille. Parents can add red chilli and toasted almonds whilst the kids tuck in.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Bell Pepper
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
80 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 carton(s)
Tomato Passata
75 grams
Creme Fraiche
(Contains: Milk)
35 grams
Caramelised Onion Paste
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Chilli Flakes
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim the courgette and slice into 1cm thick rounds. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Add the veg to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through.
Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Next, peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese.
Heat a drizzle of oil in a saucepan on medium heat.
Once hot, add the garlic and fry until fragrant, 1 min.
Stir in the passata, creme fraiche, caramelised onion paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Stir half the cheese, cooked rigatoni and roasted veg into the pasta sauce.
Season the pasta with salt and pepper. Add a splash of water if you feel it needs it.
Preheat your grill to high.
Transfer the pasta to an appropriately sized ovenproof dish. Sprinkle over the remaining cheese.
Pop onto the top shelf of your oven and grill until melted and golden, 5-6 mins.
Share the cheesy ratatouille pasta bake between your serving bowls.
Elevate Me: Sprinkle the chilli flakes and flaked almonds over the adults portions (and any kids that want it too!).
