Ratatouille Pasta Bake

Prep and cooking time: 1 hr 15 mins 

Ingredients

  • Olive oil for greasing
  • 2 red peppers, deseeded and chopped into chunks
  • 2 red onions, cut into wedges
  • 2 aubergines, chopped into chunks
  • 2 courgettes, chopped into chunks
  • 2 / 400g cans chopped tomatoes
  • 2 garlic cloves, crushed
  • 300g dried pasta
  • 280g mozzarella, torn into small pieces
  • ½ small pack fresh basil leaves, to serve
  • ¾ large bag rocket, to serve 

 

Method

1. Preheat oven to gas mark 6 / 200 C. 

2. Grease a large non stick baking tray with olive oil. Add the peppers, onions, aubergines and courgettes. Drizzle with more olive oil and roast for 40 mins, turning halfway. 

3. Put the tomatoes in a non stick saucepan, with the garlic, Bring to a simmer and cook for 10 mins, until reduced and thickened. Season to taste and set aside. 

4. Cooks the pasta as per instructions, drain and then add the tomato sauce. 

5. When the vegetables are ready, stir them into the pasta mixture and then spoon everything into a large baking dish. 

6. Evenly scatter over the mozzarella and bake for 20-25 mins, until the cheese has melted and turned golden. 

7. Season with black pepper and scatter over the basil. Serve with the rocket.