Easy Pasta Ratatouille Bake

Cooking time approx: 50-60 minutes
Oven temperature 170c/Gas 4
Serves approx: 4

Ingredients

200g Macaroni (dry weight)
2 Large Courgettes, sliced
6 Salad Tomatoes, quartered 
1 Green Pepper, deseeded, sliced and roughly chopped
2 Medium Onions, peeled, sliced and chopped
1 Clove of Garlic, peeled, sliced and chopped
100g Mature Cheddar Cheese, grated
150ml Vegetable Stock
1 tsp Dried Basil
1 tsp Dried Mixed Herbs
A little Oil for frying
Freshly ground Black Pepper

• Pre-heat the oven
  
• Cook the Macaroni as stated on the packet instructions, drain and set aside
  
• Heat a little oil in a large saucepan or a large, deep frying pan
  
• Cook the onion and garlic slowly until soft and golden
  
• Stir in the herbs, tomatoes, courgettes, green pepper and the stock
  
• Simmer for 10 minutes or until the vegetables are tender
  
• Mix in the cooked macaroni
  
• Season with a little black pepper
  
• Transfer the ratatouille to an ovenproof dish
  
• Sprinkle the cheese evenly on the top
  
• Place the dish in the oven
  
• Bake for 30-35 minutes or until the vegetables are cooked and the cheesy top is a golden brown.
  

This Pasta Ratatouille Bake can be eaten on its own or with any meat or non-meat alternative of your choice. It goes well with crusty rolls too.

Tips

• If you’re not keen on garlic you can leave it out
  
• You can use green beans instead of green pepper or use any colour pepper you prefer or have to hand
  
• Use any pasta shape that you have in your store cupboard if you don’t have, or want to buy, macaroni.
  
• You can change the dried herbs for any you prefer if you don’t want mixed herbs or basil
  
• If you want to reduce the fat content you can use a low fat cheddar cheese instead
  

You can freeze any leftover portions for future use. Defrost then reheat in a microwave, either in a microwaveable container or on a microwaveable dinner plate.