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Ratatouille Pasta Bake

Ratatouille Pasta Bake

With a Cheesy Crumb

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Based on season, the colour of your bell pepper will either be yellow, red, orange or green to guarantee you get the best quality pepper.

Allergens:Cereals containing glutenCeleryMilk

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Bell Pepper

180 grams

Penne Pasta

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

½ sachet(s)

Provencal Herbs

1 pack(s)

Finely Chopped Tomatoes

10 grams

Vegetable Stock Paste


1 sachet(s)

Tomato Puree

30 grams

Mature Cheddar Cheese


1 ball(s)



25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Energy (kcal)800 kcal
Fat22.0 g
of which saturates14.0 g
Carbohydrate106 g
of which sugars29.0 g
Protein39 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Garlic Press
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Once the oven is hot, pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast on the top shelf of your oven until the aubergine is soft and golden, 20-25 mins. Turn halfway through cooking. Trim the courgette, then slice into roughly 1cm rounds. Halve the bell pepper and discard the core and seeds. Chop into 2cm sized chunks.


Bring a saucepan of water up to the boil with 0.5 tsp salt for the penne. When boiling, add the penne to the water and 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.


Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until nicely charred, 4-6 mins. Turn only every couple of minutes - this will result in the courgettes picking up some nice colour. Once cooked, season with salt and pepper, and transfer to a chopping board. Roughly chop then place into a bowl.


Peel and grate the garlic (or use a garlic press). Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the bell pepper and cook, stir-frying until tender, 7-8 minutes. Once cooked, add the charred courgette, garlic and Provencale herbs. Cook stirring frequently for 1 min. Add the chopped tomatoes, vegetable stock paste, tomato puree and water (see ingredients for amount). Stir and bring to the boil. Cook stirring occasionally until thickened slightly, 7-8 mins.


Meanwhile, grate the Cheddar. Drain the Mozzarella and shred into small pieces. Once the sauce is ready, Add the aubergine and stir to combine. Mix through the penne and transfer into an oven-proof dish. Sprinkle over the Mozzarella, grated Cheddar and panko breadcrumbs. Pop onto the top shelf of your oven and bake until bubbling hot and golden brown, 10-15 mins.


Once the pasta bake is ready, carefully share between your plates. Enjoy!