Step-by-Step Guide to Prepare Perfect Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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

To get started with this particular 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 it.

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

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