Skip to main content
Two Cheese Ratatouille Pasta Bake with Bacon Lardons
Two Cheese Ratatouille Pasta Bake with Bacon Lardons

Two Cheese Ratatouille Pasta Bake with Bacon Lardons

with Aubergine, Courgette and Pepper

Our Two Cheese Ratatouille Pasta Bake with Bacon Lardons is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:
Cereals containing gluten
Celery
Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine**

1

Courgette**

1

Bell Pepper**

180

Penne Pasta

2

Garlic Clove**

1

Italian Style Herbs

1

Finely Chopped Tomatoes with Onion and Garlic

10

Vegetable Stock Paste

30

Tomato Puree

30

Mature Cheddar Cheese**

1

Mozzarella**

25

Panko Breadcrumbs

90

British Smoked Bacon Lardons**

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)905 kcal
Energy (kJ)3785 kJ
Fat32 g
of which saturates17 g
Carbohydrate104 g
of which sugars26 g
Protein46 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Saucepan
Colander
Bowl
Garlic Press
Grill Pan
Oven dish
Grater

Instructions

Get Prepped
1

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 oil and toss together. Cook for the remaining time.

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 in 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 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 to a bowl.

Simmer the Sauce
4

Return the (now empty) frying pan to medium heat with a drizzle of oil. 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 reduce the heat and simmer, stirring occasionally, until thickened, 7-8 mins.

Finish Off
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!

7

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.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®