European
European - Italy - Pasta and Grains
Turkey Ratatouille Pasta Bake
Chef's Menu Description
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 500 g dried pasta (any shape you like)
- • low-calorie cooking spray
- • 500 g diced turkey
- • 1 large onion (peeled and finely diced)
- • 1 red pepper (deseeded and finely diced)
- • 1 yellow pepper (deseeded and finely diced)
- • 1 carrot (peeled and grated)
- • 2 courgettes (finely diced)
- • 3 cloves garlic (peeled and crushed )
- • 500 g passata
- • 400 g tin chopped tomatoes
- • 1 tbsp dried oregano
- • 1 tbsp dried basil
- • 160 g reduced-fat Cheddar (finely grated)
- • 140 g reduced-fat mozzarella (torn into small chunks)
Preparation Steps
1
Phase 1
Preheat the oven to 180°C.
2
Phase 2
Bring a large pan of water to the boil. Add the pasta and cook for 3 minutes, drain and leave to one side.
3
Phase 3
Return the saucepan to the heat and spray with low-calorie cooking spray. Brown the turkey for 5 minutes.
4
Phase 4
Add the vegetables and garlic and continue to fry for 4 minutes until softening.
5
Phase 5
Return the pasta to the saucepan and stir in the passata, chopped tomatoes, oregano and basil. Pour into a large ovenproof dish and sprinkle over the Cheddar and mozzarella.
6
Phase 6
Bake for 25 minutes or until the pasta and vegetables are tender and the cheese golden and bubbling.