Two Cheese Ratatouille Pasta Bake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Two Cheese Ratatouille Pasta Bake

Two Cheese Ratatouille Pasta Bake

with Aubergine, Pepper and Charred Courgette

This Two Cheese Ratatouille Pasta Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

Bell Pepper

(May contain Celery)

1

Aubergine

(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)

30

Tomato Puree

1

Italian Style Herbs

30

Mature Cheddar Cheese

(Contains Milk)

1

Mozzarella

(Contains Milk)

Not included in your delivery

½

Sugar for the Sauce

75

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)776 kcal
Energy (kJ)3245 kJ
Fat22.5 g
of which saturates13.7 g
Carbohydrate96.7 g
of which sugars34.4 g
Protein38.7 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Colander
•Bowl
•Garlic Press
•Grater
•Grill Pan
•Oven dish

Instructions

Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim the aubergine, then cut into roughly 2cm pieces and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.
Halfway through, add the pepper to the same tray, 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). Once 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 Tomato 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, tomato puree, Italian style herbs, sugar and water for the sauce (see ingredients for both amounts).
Bring to the boil, then lower 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, charred 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 and Cheddar.
Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.

Serve
6

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