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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Vickys Ratatouille Pasta Bake, GF DF EF SF NF. A delicious and healthy pasta bake! Cook the macaroni according to the instructions on the packet.

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

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

The ingredients needed to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
  1. Prepare 200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
  2. Make ready 1 tbsp oil
  3. Get 2 onions, chopped
  4. Take 1 clove garlic, finely chopped
  5. Take 4 courgettes, sliced
  6. Prepare 4 tomatoes, chopped
  7. Take 200 g green beans, trimmed and cut in half
  8. Prepare 125 ml vegetable stock
  9. Take 1 tsp dried oregano
  10. Make ready 1 tsp dried basil
  11. Prepare to taste salt and pepper
  12. Get 25 g nutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute

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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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