Ratatouille & Ricotta Macaroni
Use our BakeBot Ai Chat for instant answers.
"A delicious dinner or lunch"
Serves 4 | Prep Time 15 PT15M | Cook Time 45 PT1H | DinnerWhy I Love This Recipe
An easy and low in sodium dinner with amazing flavour.
Ingredients You'll Need
400g chopped tomatoes
3 tbsp tomato purée
4 large garlic cloves, finely grated
12 Kalamata olives, quartered
1 tsp bouillon powder
1 large aubergine (350g), diced
2 courgettes (325g), halved and sliced
200g ricotta
20g pack basil, small leaves reserved to garnish, the rest chopped
400g wholemeal penne
20g finely grated parmesan
Directions
Tip the tomatoes into a pan with a can of water, the tomato purée, garlic, olives and bouillon. Add the aubergine and courgettes, then cover and simmer for 30 mins until the veg are tender.
Meanwhile, mix the ricotta and basil together in a small bowl with plenty of black pepper.
Boil half of the pasta following pack instructions, then drain, reserving some of the cooking water. Tip into a bowl and toss with half the ricotta mixture and a couple of spoonful of pasta water, adding more to loosen if needed. Spoon half the ratatouille and the penne into two pasta bowls and sprinkle with half the parmesan and basil leaves. Cover and chill the remaining ratatouille, basil and ricotta for another night.
Pairs Well With
Salad
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
