Baked Ratatouille Fusilloni With Goats' Cheese (V)

Updated at: Thu, 17 Aug 2023 13:48:56 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Step 2

Boil a kettle

Step 3

Heat a large, wide-based, oven-proof casserole dish with a matching lid with a drizzle of olive oil over medium heat.

Step 4

Add the chopped pepper, onion and courgette to a baking tray with a generous drizzle of olive oil and a pinch of salt and pepper.

Step 5

Put the tray in the oven until later.

Step 6

Add the crushed garlic to the dish with the dried chilli flakes (can't handle the heat? Go easy!) and cook for 30 seconds.

Step 7

Crumble in the Knorr vegetable stock cube, and add the chopped tomatoes, dried basil and 400ml boiled water

Step 8

Bring to the boil over a high heat.

Step 9

Stir through the fusilloni pasta, then cover with a lid and put the dish in the oven for 25-30 min or until the pasta is cooked through.

Step 10

To serve, stir the roasted vegetables through the pasta and break the goats' cheese all over

Step 11

Tear the basil leaves over the top and season with a grind of black pepper.

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