HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTwo Cheese Ratatouille Pasta Bake
Two Cheese Ratatouille Pasta Bake

Two Cheese Ratatouille Pasta Bake

with Aubergine, Pepper and Charred Courgette

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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!

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)


180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste


1 sachet

Tomato Puree

1 sachet

Italian Style Herbs

30 grams

Mature Cheddar Cheese


1 ball(s)



Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2952 kJ
Energy (kcal)705 kcal
Fat18.5 g
of which saturates10.9 g
Carbohydrate95.3 g
of which sugars27.3 g
Protein34.4 g
Salt3.68 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Garlic Press
Oven dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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