Tuesday, 28 August 2018

Ratatouille Pasta Melt

  • 1 onion
  • 1 red pepper
  • 150ml chicken stock
  • 1 aubergine
  • 1 courgette
  • 2 x 400g cans chopped tomatoes with garlic
  • 1 tsp dried mixed herbs
  • Salt and freshly ground black pepper
  • 150g dried wholemeal pasta, cooked in advance
  • 200g mozzarella cheese, grated
  1. Peel and chop the onion, deseed and chop the pepper, place in a pan with the stock, bring to the boil, cover and simmer for 5 minutes.
  2. Trim and dice the aubergine and courgette, add to the pan with the tomatoes, herbs and seasoning, bring to the boil, cover and simmer for 15 minutes.
  3. Stir in the boiled pasta and 110g mozzarella cheese. Pile into a shallow ovenproof dish and sprinkle the remaining cheese on top. Place under a preheated hot grill for 3-4 minutes until the cheese has melted. Serve sprinkled with black pepper.
Tip: Add 6 Syns on all choices if not using mozzarella cheese as a Healthy Extra