Simple Way to Make Award-winning Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I have loved my whole life.

To get started with this particular recipe, we have to 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 cook it.

The ingredients needed to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:

1. Prepare dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
2. Get oil
3. Prepare onions, chopped
4. Prepare garlic, finely chopped
5. Make ready courgettes, sliced
6. Take tomatoes, chopped
7. Get green beans, trimmed and cut in half
8. Get vegetable stock
9. Take dried oregano
10. Take dried basil
11. Take salt and pepper
12. Get nutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute

Instructions 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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