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Pasta ratatouille bake
A starchy favourite that will leave your kitchen smelling like a French bistro with its sweet blend of herbs and vegetables
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Each serving contains:
LOW
SALT
0.5g
LOW
SUGAR
7.1g
LOW
SAT
3.6g
LOW
FAT
11.2g
Ingredients
switch to imperial- 200g macaroni (dry weight)
- 2 tbsp olive oil
- 2 medium onions, chopped
- 1 clove garlic, crushed
- 1 tsp fresh or dried oregano
- 1 tsp fresh or dried basil
- 4 medium tomatoes, chopped
- 4 small courgettes, sliced
- 200g broad beans, fresh, frozen or canned (rinsed)
- 125ml vegetable stock, made from ½ low-salt stock cube
- 25g parmesan cheese, grated
Method
Preheat the oven to 180°C / gas mark 4.
Cook the macaroni according to the instructions and drain. Meanwhile, heat the oil and cook the onion and garlic slowly until it's tender and golden.
Stir in the herbs, tomatoes, courgettes, beans, stock and seasoning and simmer for 5 minutes.
Combine the pasta and vegetables. Place in a baking dish and sprinkle the cheese on top then cover and cook for 30-35 minutes.
Nutritional information
| Nutrient | Per 100g | Per portion (386g) |
|---|---|---|
| Energy | 78 kcal (328 kJ) | 302 kcal (1268 kJ) |
| Protein | 3.4g | 13.0g |
| Carbohydrate | 9.6g | 37.0g |
| (of which sugars) | 1.8g | 7.1g |
| Fat | 2.9g | 11.2g |
| (of which saturates) | 0.9g | 3.6g |
| Fibre | 1.7g | 6.5g |
| Sodium | 0.05g | 0.20 |
| Salt | 0.1 | 0.5g |
Allergy advice
Contains: wheat (gluten), milk. Pasta may contain egg. Stock cubes may contain gluten. Always read the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start. If you are not going to eat all of the dish the leftovers should be cooled within 1-2 hours and placed in the fridge (for up to 2 days) or frozen. When reheating always make sure that the dish is steaming hot all the way through before serving, never re-heat food more than once.
