Two Cheese Ratatouille Pasta Bake
with Roasted Aubergine and Pepper
- Cereals containing gluten
- Celery
- Milk
- May contain traces of allergens
- Celery
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!
Ingredients
2
Garlic Clove
1
Bell Pepper
(May contain traces of: Celery)
1
Aubergine
(May contain traces of: Celery)
180
Penne Pasta
(Contains: Cereals containing gluten)
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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
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.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.
When the aubergine is halfway through cooking, add the pepper to the same tray, drizzle with a little more oil and toss together. Cook for the remaining time, 10-12 mins.
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.
Meanwhile, heat a drizzle of oil in a large 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, veg stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see pantry 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.
When everything's ready, stir the roasted veg 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.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, praising its taste and calling it "delicious". Some suggested adding more variety of vegetables for enhanced flavour.
- Ease of prep: Reviewers found this recipe quick and easy to make, with some using an air fryer for roasting vegetables.
- Suggestions: Consider adding courgette, mushrooms, or beans for variety. Some recommended including breadcrumbs on top for added crunch.
- Next-day meals: The pasta bake keeps well and tastes great cold for lunch the following day.
- Vegetables: Several customers preferred red or yellow peppers over green for a sweeter flavour. Some found aubergine divisive; courgette was a popular alternative.
