Two Cheese Ratatouille Pasta Bake
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Two Cheese Ratatouille Pasta Bake

Two Cheese Ratatouille Pasta Bake

with Aubergine, Pepper and Charred Courgette

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!

Tags:
Veggie
Allergens:
Cereals containing gluten
•Celery
•Milk

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 Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

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

Finely Chopped Tomatoes with Onion and Garlic

10

Vegetable Stock Paste

(Contains Celery)

25

Sun-Dried Tomato Paste

½

Provencal Herbs

30

Mature Cheddar Cheese

(Contains Milk)

1

Mozzarella

(Contains Milk)

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

Not included in your delivery

½

Sugar for the Sauce

75

Water for the Sauce

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Nutritional information

Energy (kcal)832 kcal
Energy (kJ)3483 kJ
Fat24.3 g
of which saturates13.9 g
Carbohydrate105.6 g
of which sugars33 g
Protein39.9 g
Salt4.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Colander
•Bowl
•Garlic Press
•Grill Pan
•Oven dish
•Grater

Instructions

Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, 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 a little more oil and toss together. Cook for the remaining time, 10-12 mins.

Pasta Time
2

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 into the pan. Drizzle with oil and stir through to stop it sticking together.

Char the Courgette
3

While the pasta cooks, trim the courgette, then quarter lengthways. Chop into 2cm chunks. 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.

Make the Sauce
4

Return the (now empty) frying pan to medium heat with a drizzle of oil. Once hot, add the garlic and stir-fry for 30 secs.
Stir in the chopped tomatoes, vegetable stock paste, sun-dried tomato paste, Provencal 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.

Ready, Steady, Bake
5

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.

Time to Serve
6

Once the pasta bake is ready, spoon into your serving bowls and tuck in. Enjoy!