Two Cheese Ratatouille Pasta Bake
with Aubergine, Courgette and Charred Pepper
Our Two Cheese Ratatouille Pasta Bake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Bell Pepper
(May contain Celery)
180
Penne Pasta
(Contains Cereals containing gluten)
1
Courgette
(May contain Celery)
2
Garlic Clove
1
Italian Style Herbs
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains Celery)
30
Tomato Puree
30
Mature Cheddar Cheese
(Contains Milk)
1
Mozzarella
(Contains Milk)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
Not included in your delivery
75
Water for the Sauce
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
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. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Halfway through, add the pepper to the aubergine, drizzle with oil and toss together. Cook for the remaining time.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt. When boiling, add the penne 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.
While the pasta cooks, trim the courgette, then quarter it lengthways. Cut each quarter widthways into 2cm pieces. Peel and grate the garlic (or use a garlic press). Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer to a bowl.
Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the garlic and stir-fry for 30 secs. Stir in the chopped tomatoes, vegetable stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 7-8 mins. Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the garlic and stir-fry for 30 secs. Stir in the chopped tomatoes, vegetable stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 7-8 mins.
While the sauce simmers, grate the Cheddar. Drain the mozzarella and tear into small pieces. Once everything is ready, stir the roasted aubergine, pepper, courgette and cooked penne into the sauce. Taste and season with salt and pepper if needed. Transfer to an ovenproof dish and top with the mozzarella, Cheddar and panko breadcrumbs. Pop onto the top shelf of your oven and bake 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!
