Ratatouille and mozzarella baked pasta

Ratatouille and mozzarella baked pasta
  • Serves icon Serves 4
  • Time icon takes 15 minutes to make and 20 minutes in the oven

This easy veggie recipe for ratatouille and mozzarella pasta uses time-saving ingredients to make an quick midweek meal.

Nutrition: per serving

Calories
645kcals
Fat
29.1g (10.9g saturated)
Protein
25.8g
Carbohydrates
74.7g (8.8g sugar)
Salt
1.6g
Calories
645kcals
Fat
29.1g (10.9g saturated)
Protein
25.8g
Carbohydrates
74.7g (8.8g sugar)
Salt
1.6g

Ingredients

  • 350g large pasta shapes, such as rigatoni
  • 600g frozen ratatouille, defrosted and at room temperature (see recipe, p78 of April 2007 issue)
  • 2 x 125g balls mozzarella, cubed
  • 140g pitted black olives
  • 25g pine nuts, toasted
  • 15g fresh basil leaves, roughly torn

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Bring a large pan of water to the boil and cook the pasta until almost al dente or 3 minutes less than instructed on the packet.
  2. Drain the pasta and toss in a large bowl with the ratatouille. Carefully stir in the cheese, olives, nuts and half the basil. Spoon into 4 individual dishes or 1 large ovenproof baking dish. Bake for 20 minutes, until the cheese has melted. Serve scattered with the remaining basil.

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