Two Cheese Ratatouille Pasta Bake with Chorizo
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Two Cheese Ratatouille Pasta Bake with Chorizo

Two Cheese Ratatouille Pasta Bake with Chorizo

with Aubergine, Pepper and Charred Courgette

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

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.

Preparation Time50 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

180

Penne Pasta

(Contains Cereals containing gluten)

1

Courgette

(May contain 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

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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
Salt5.85 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

Instructions

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!