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Pasta ratatouille bake recipe

Pasta ratatouille bake

Prep time
20 mins

Cooking time
45 mins

Effort
Super easy

Serves
4

  • 200g macaroni
  • 1 tbsp olive oil
  • 2 medium onions, chopped
  • 1 garlic clove, crushed
  • 1 tsp dried oregano (or fresh)
  • 1 tsp 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

1

Preheat the oven to 180°C/fan oven 160°C/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.

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.

You could use reduced-fat vegetarian hard cheese instead.

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