Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites. This time, I am going to 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 recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

1. Take 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. Make ready 2 onions, chopped
4. Get 1 clove garlic, finely chopped
5. Get 4 courgettes, sliced
6. Take 4 tomatoes, chopped
7. Make ready 200 g green beans, trimmed and cut in half
8. Take 125 ml vegetable stock
9. Get 1 tsp dried oregano
10. Take 1 tsp dried basil
11. Take to taste salt and pepper
12. Make ready 25 g 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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