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Pasta ratatouille bake recipe

Simple to make and delicious to eat.

Prep: 20 mins
Cook: 45 mins
Serves 4

Nutritional information

Per serving (1/4 recipe):

  • 1,226 kJ / 293kcal
  • 12g protein
  • 50g carbohydrate of which 10g sugars
  • 6.5g fat of which 2g saturates
  • 5g fibre
  • 0.15g salt
Cooked courgettes, tomatos, green beans and macaroni in a baking dish

Ingredients

  • 200g macaroni
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano (or fresh)
  • 1 teaspoon dried basil (or fresh)
  • 4 tomatoes, chopped
  • 4 courgettes, sliced
  • 200g green beans (fresh, frozen or canned)
  • 125ml reduced-salt vegetable or chicken stock
  • 25g vegetarian hard cheese, grated
  • 1 pinch ground black pepper

Method

  1. Preheat the oven to 180C (160C fan, gas mark 4).

  2. Cook the macaroni according to pack instructions, then drain. Meanwhile, heat the oil in a large saucepan, then cook the onion and garlic slowly until tender and golden.

  3. Stir in the herbs, tomatoes, courgettes, beans and stock. Simmer for 5 minutes.

    Information:

    Make this recipe in summer when tomatoes, courgettes and green beans are at their seasonal best – and cheapest.

  4. Combine the pasta and vegetables, and season with black pepper. Transfer to a baking dish and sprinkle the cheese on top. Bake for 30 to 35 minutes.

    Information:

    You could use reduced-fat vegetarian hard cheese instead.

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