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Ratatouille and mozzarella baked pasta

Name: Ratatouille and mozzarella baked pasta
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
April 2007

Easy
April 2007

Test kitchen approved

Serves 4
takes 15 minutes to make and 20 minutes in the oven

This easy veggie recipe for ratatouille pasta bake uses time-saving ingredients to make a quick midweek meal.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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.
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.