Two Cheese Ratatouille Pasta Bake // Two Cheese Ratatouille Pasta Bake with Bacon Lardons
with Aubergine, Courgette and Pepper
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Bell Pepper
180 grams
Penne Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
2 unit(s)
Garlic Clove
1 sachet(s)
Italian Style Herbs
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
30 grams
Tomato Puree
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 ball(s)
Mozzarella
(Contains: Milk)
grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
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 a little more oil and toss together. Cook for the remaining time.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the penne. 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 the courgette to a bowl.
Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the bacon lardons and stir fry until golden, 4-5 mins. IMPORTANT: Cook lardons thoroughly, wash your hands after handling raw meat. Stir in the garlic and cook for 30 secs. Stir in the chopped tomatoes, vegetable stock paste, tomato puree, Italian style herbs, sugar for the sauce 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 aubergine, pepper, courgette and 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!
Step 4 MOD: If you've chosen to add bacon to your meal, in the step above, before you add the garlic to the pan, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the garlic to the lardons and continue with the step as instructed.
