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Ratatouille pasta bake recipe

Ratatouille pasta bake recipe

102 ratings

Add some extra veg to an easy pasta dinner with this ratatouille pasta bake recipe. Roast a medley of frozen Med veg with courgette, aubergine and peppers then add pasta and tinned tomatoes, top with cheese and bake until bubbling. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 561 calories / serving
  • Freezable
  • Vegetarian


  • 500g frozen Mediterranean vegetables
  • 2 tbsp olive oil
  • 350g penne
  • 400g tin chopped tomatoes
  • 110g medium Cheddar, grated
  • 40g mixed watercress, spinach & rocket
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    7g 36%
  • Sugars

    12g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 81.6g Protein 19.6g Fibre 3.4g


  1. Heat the oven to gas 6, 200°C, fan 180°C. Toss the vegetables in a large baking dish, measuring about 20 x 30cm, and drizzle with the olive oil. Season and roast for 15 mins, stirring halfway through.
  2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 10 mins until just al dente (it will continue to cook in the oven).
  3. Remove the veg from the oven and tip in the chopped tomatoes and 200ml water. Add the cooked pasta and stir to coat in the veg and sauce. Top with the grated cheese. Bake for 20 mins until the sauce has thickened, the cheese is bubbling and the pasta is tender. Serve with the salad alongside.

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