Ratatouille and mozzarella baked pasta

Ratatouille and mozzarella baked pasta

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

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 pasta bake uses time-saving ingredients to make a 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

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
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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.

Nutrition

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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