Ratatouille Pasta Melt Serves 4
1 onion
1 red pepper
¼ pint chicken Bovril stock
1 aubergine
1 courgette
2 x 400g tinned chopped tomatoes with garlic
1 tsp mixed dried herbs
salt & freshly ground black pepper
1lb/454g boiled pasta
6ozs/170g mozzarella cheese, grated
- Peel and chop onion, deseed and chop pepper, place in a pan with the stock, bring to the boil, cover and simmer for 5 minutes.
- Trim and dice aubergine and courgette, add to the pan with tomatoes, herbs and seasoning. Bring to the boil and simmer for 15 minutes or until vegetables are tender.
- Stir in boiled pasta and 4ozs/113g of the grated cheese. Pile into an ovenproof dish and sprinkle with the remaining cheese.
- Place under a preheated grill for 3-4 minutes until the cheese has melted.
Taken from Slimming World's Food Optimising 50 Best Recipes Ever.
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