- Preheat the oven to 180°C or gas mark 4
- Cook the macaroni according to the instructions on the packet
- While the pasta is cooking, heat the oil and cook the onion and garlic until soft
- Stir in the herbs, tomatoes, courgettes, beans, stock and seasoning and simmer for five minutes
- Drain the pasta. Combine the pasta and vegetables
- Place in a baking dish and sprinkle with parmesan cheese
- Cover and cook for 30-35 minutes in the oven and serve with the oatcakes and cheese
Pasta ratatouille bake with oatcakes and cheese
Preparation and nutritional information
Calories
769kcal
Time
45 mins
Serves
2
- Vegetarian
Ingredients
- 100g (dry weight) macaroni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped,
- 1 clove of garlic, crushed
- 1 teaspoon fresh or dried oregano
- 1 teaspoon fresh or dried basil
- 2 medium tomatoes, chopped
- 2 small courgettes sliced
- 100g broad beans fresh, frozen or canned (rinsed)
- 65ml vegetable stock made from 1/4 cube reduced salt stock cube
- Pepper, to taste
- 10g Parmesan cheese, grated
- 3 oatcakes with thinly spread lower fat spread.
- A small chunk (around 20g) of cheddar cheese
Method
Tips
- Choose wholemeal pasta rather than white for more fibre. We digest wholegrain food more slowly, so it can help us feel full for longer
- You can use any vegetables you have left over in your cupboard or fridge – you don’t have to go out and buy new ones just for this recipe!
- Want to make this meal lighter? You don’t have to have the oatcakes with cheese – you can keep them for later or not eat them at all.