Ratatouille pasta melt
Baked pasta with all the best of ratatouille: aubergine, courgette and tomatoes, and a sprinkling of cheese. Recipe kindly provided by Judy.
Ingredients
Serves: 4
- 190g pasta
- 1 onion, peeled and chopped
- 1 red pepper, deseeded and chopped
- 142ml chicken stock made with Bovril®
- 1 aubergine, diced
- 1 courgette, diced
- 2 tins chopped tomatoes with garlic
- 1 teaspoon dried mixed herbs
- salt and pepper
- 170g mozarella cheese, grated
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Bring a large pan of salted water to the boil, and cook the pasta until tender with a bite at the centre, about 10 minutes; drain and keep warm.
- Meanwhile, place the onion and pepper in a pot with the stock. Bring to the boil, cover and simmer for 5 minutes.
- Add the diced aubergine and courgette to the pan with tomatoes, herbs, salt and pepper. Return to the boil, cover and simmer for 15 minutes.
- Stir in the pasta and 113g of the cheese.
- Pour into an oven dish and sprinkle the remaining cheese on top.
- Place under a grill for 3 to 4 minutes until the cheese melts.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
I tried this for something different as my husband works away & only comes home at weekends as he is late on the Friday night home & I also work nights I needed quick but nutritious my husband saw the veg & said I don't like courgette or aubergine I said u won't taste them when I gave him he's he tried it with such trepidation it was funny he loved everything about it practically licked the dish he wants it this Friday thank you - 28 Apr 2014
Great! So quick and easy to get on the table, but absolutely delicious. all the family ate it, even the fussy ones! Missed out the aubergine and just used couragettes, as I still have loads left from the garden:-) - 02 Sep 2013
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