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Baked Pasta With Ratatouille Sauce
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 lrg Aubergine, diced
- 3 x Courgettes, sliced
- 2 lrg Red peppers, minced
- 1 can Minced tomatoes, (400g)
- 500 ml Tomato juice
- 2 x Garlic cloves, finely minced
- 1 tsp Oregano
- 1 tsp Minced fresh basil Salt and pepper
- 450 gm Pasta shells
- 8 Tbsp. Fresh wholemeal breadcrumbs
- 125 gm Grated cheese, (mature Lancashire is good)
Directions
- Preheat the oven to 180C/350F/gas 4. Heat the oil in a large saucepan and cook the onion and aubergine gently till softened. Add in the courgettes and peppers and fry for a few min, stirring occasionally. Add in the tomatoes, tomato juice, garlic, herbs and seasoning and simmer for 20 min.
- Meanwhile, cook the pasta shells. Drain well and mix with the ratatouille. Tip the mix into a large ovenproof dish. Mix the breadcrumbs with the grated cheese and sprinkle over the pasta mix.
- Bake in the oven for 15-20 min, or possibly heat through in the microwave.
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