Skip to main content
Two Cheese Ratatouille Pasta Bake with Chorizo
Two Cheese Ratatouille Pasta Bake with Chorizo

Two Cheese Ratatouille Pasta Bake with Chorizo

with Aubergine, Pepper and Charred Courgette

Recipe Development Team
Recipe Development TeamPublished on July 25, 2022

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

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.

Total50 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

180

Penne Pasta

(Contains: Cereals containing gluten)

1

Courgette

(May contain traces of: Celery)

150

Closed Cup Mushrooms

2

Garlic Clove**

1

Onion

1

Finely Chopped Tomatoes

10

Vegetable Stock Paste

(Contains: Celery)

30

Tomato Puree

1

Italian Style Herbs

30

Mature Cheddar Cheese

(Contains: Milk)

1

Mozzarella

(Contains: Milk)

90

Chorizo

Not included in your delivery

½

Sugar for the Sauce

75

Water for the Sauce

Nutritional information

Energy (kcal)959 kcal
Energy (kJ)4011 kJ
Fat39.3 g
of which saturates19.8 g
Carbohydrate96.8 g
of which sugars31.9 g
Protein49.5 g
Salt5.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Colander
Bowl
Grill Pan
Oven dish

Cooking Instructions and Tips

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.
Thinly slice the mushrooms.

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). Halve, peel and chop the onion into small pieces.
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 your Tomato Sauce
4

Return the (now empty) frying pan to medium heat (no oil). Once hot, add the chorizo and onion. Stir-fry until the chorizo starts to brown and the onion has softened, 4-5 mins.
Add the mushrooms and fry until starting to brown, 5-6 mins. 

Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes, veg stock paste, tomatopuree, Italian style herbs, sugar and water for the sauce (see pantry for both amounts). 

Ready, Steady, Bake
5

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. 

While the sauce simmers, grate the Cheddar. Drain the mozzarella and tear into small pieces.
Once everything's 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's ready, spoon into your serving bowls and tuck in.
Enjoy!

This week's must-try HelloFresh recipes