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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


  • 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


  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.


    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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