Ratatouille Pasta Bake
With a Cheesy Crumb
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.
Always refer to the product label for the most accurate ingredient and allergen information.
1 unit(s)
Aubergine
1 unit(s)
Courgette
1 unit(s)
Bell Pepper
180 grams
Penne Pasta
(ContainsGluten)2 unit(s)
Garlic Clove
½ sachet
Provencal Herbs
1 pack(s)
Finely Chopped Tomatoes
10 grams
Vegetable Stock Paste
(ContainsCelery)1 sachet
Tomato Puree
30 grams
Cheddar Cheese
(ContainsMilk)1 ball(s)
Mozzarella
(ContainsMilk)25 grams
Panko Breadcrumbs
(ContainsGluten)Not included in your delivery
75 milliliter(s)
Water for the Sauce
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!