Vickys Ratatouille Pasta Bake, GF DF EF SF NF
Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys ratatouille pasta bake, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook vickys ratatouille pasta bake, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
  1. Take 200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
  2. Prepare 1 tbsp oil
  3. Take 2 onions, chopped
  4. Take 1 clove garlic, finely chopped
  5. Make ready 4 courgettes, sliced
  6. Make ready 4 tomatoes, chopped
  7. Take 200 g green beans, trimmed and cut in half
  8. Prepare 125 ml vegetable stock
  9. Make ready 1 tsp dried oregano
  10. Get 1 tsp dried basil
  11. Get to taste salt and pepper
  12. Get 25 g nutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute
Steps to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F
  2. Cook the macaroni according to the instructions on the packet
  3. Meanwhile heat the oil in a frying pan and cook the onion until softened
  4. Add the garlic and cook for 1 minute before adding the sliced courgettes, tomatoes, green beans, stock, basil and oregano
  5. Let simmer for 5 minutes then drain the macaroni and stir it into the vegetables
  6. Add salt and pepper to taste then spoon the mixture into an rectangular or square ovenproof dish
  7. Sprinkle the nutritional yeast / parmesan on top and bake uncovered for 35 - 40 minutes
  8. This will serve 6 - 8 adult portions. Recipe can be halved but still use the whole stock amount

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