This Ratatouille pesto pasta bake made with wholewheat penne or fusilli is bursting with Mediterranean flavours. Think wholewheat pasta might cause a stir at the dinner table? Think again! Packed with three times the fibre, double the B vitamins, and 25% more protein than white pasta, its subtle nutty flavour and perfectly firm, al dente texture make it a swap your family won’t even notice. Layered with roasted courgettes, aubergines, and red peppers, it’s a tasty way to sneak more veggies onto the plate. Finished with a golden, cheesy crust, this pasta bake is easy to make and can feed a family of four. Recipe compliments of Kerrygold.

Ingredients

• 300g wholewheat pasta shapes, such as penne or fusilli
• 2tbsp olive oil
• 1 courgette, cut into 2.5cm cubes
• 1 medium aubergine, cut into 2.5cm cubes
• 1 red pepper, cut into 2.5cm cubes
• 1 red onion, cut into thin slices
• salt and pepper
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 2 tbsp torn fresh basil leaves or 2 tbsp basil pesto
• 100g grated Kerrygold Mature Cheddar
• Green salad, to serve

Method

• Preheat the oven to 200°C.
• Bring a large pot of salted water to the boil and add in the pasta. Cook according to the packet instructions until al dente. Drain well in a colander and drizzle over a little olive oil. Shake the colander to mix the oil through the pasta.
• Drizzle 1 tablespoon of olive oil over the all the vegetables and season with salt and pepper. Mix well and spread out on a baking tray lined with baking parchment. Roast for 12–15 minutes, until the vegetables are slightly charred on the edges and soft.
• Meanwhile, sauté the garlic in 1 tablespoon of olive oil in a large pan over a medium heat for 2 minutes.
• Pour in the chopped tomatoes, balsamic vinegar and tomato paste and season with salt and pepper. Bring to the boil, then reduce and simmer, uncovered, for 10 minutes.
• When the roasted vegetables are ready, add them to the tomato sauce and cook for a further 5 minutes. Stir in 1 tablespoon of the fresh basil or basil pesto.
• Pour the pasta into 1 large baking dish or 4 individual dishes. Spread over the sauce evenly. Sprinkle the grated cheese on top and place under the oven grill until the cheese melts and browns slightly.
• Serve with the remaining fresh basil or pesto and a green side salad.