Easiest Way to Prepare Speedy Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys ratatouille pasta bake, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we must first prepare a few components. You can have 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. Get 1 tbsp oil
3. Make ready 2 onions, chopped
4. Prepare 1 clove garlic, finely chopped
5. Take 4 courgettes, sliced
6. Get 4 tomatoes, chopped
7. Get 200 g green beans, trimmed and cut in half
8. Make ready 125 ml vegetable stock
9. Prepare 1 tsp dried oregano
10. Get 1 tsp dried basil
11. Make ready to taste salt and pepper
12. Take 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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