Recipe of Quick Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys ratatouille pasta bake, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get 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. Prepare courgettes, sliced
6. Make ready tomatoes, chopped
7. Make ready green beans, trimmed and cut in half
8. Take vegetable stock
9. Make ready dried oregano
10. Take dried basil
11. Get salt and pepper
12. Prepare 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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