Ratatouille pasta bake recipe

Name: Ratatouille pasta bake
Yield: Serves 4
Ingredients: 500g frozen Mediterranean vegetables; 2 tbsp olive oil; 350g penne; 400g tin chopped tomatoes; 110g medium Cheddar, grated; 40g mixed watercress, spinach & rocket

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

Shop your ingredients

Tesco Mediterranean Style Roasting Vegetables 700G
500g frozen Mediterranean vegetables
£3.90
£5.57/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Hearty Food Co. Penne Pasta 500G
Aldi Price Match
350g penne
£0.41
£0.82/kg
Grower's Harvest Chopped Tomatoes 400G
Aldi Price Match
400g tin chopped tomatoes
£0.43
£1.08/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
110g medium Cheddar, grated
£1.89
£7.56/kg
Tesco Watercress 80G
40g mixed watercress, spinach & rocket
£1.40
£17.50/kg

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.