Ratatouille pasta bake recipe
Created by The Tesco Recipes team
Add some extra veg to an easy pasta dinner with this ratatouille pasta bake recipe. Roast a medley of frozen Med veg with courgette, aubergine and peppers then add pasta and tinned tomatoes, top with cheese and bake until bubbling.
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 561 calories / serving
- Freezable
- Vegetarian
Ingredients
- 500g frozen Mediterranean vegetables
- 2 tbsp olive oil
- 350g penne
- 400g tin chopped tomatoes
- 110g medium Cheddar, grated
- 40g mixed watercress, spinach & rocket
Each serving contains
- Energy
- 2350kJ 561.0kcal
- Fat
- 18g
- Saturates
- 7g
- Salt
- 0.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 81.6gProtein 19.6gFibre 3.4g
Method
- Heat the oven to gas 6, 200°C, fan 180°C. Toss the vegetables in a large baking dish, measuring about 20 x 30cm, and drizzle with the olive oil. Season and roast for 15 mins, stirring halfway through.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 10 mins until just al dente (it will continue to cook in the oven).
- Remove the veg from the oven and tip in the chopped tomatoes and 200ml water. Add the cooked pasta and stir to coat in the veg and sauce. Top with the grated cheese. Bake for 20 mins until the sauce has thickened, the cheese is bubbling and the pasta is tender. Serve with the salad alongside.
- See more Pasta recipes
