Ratatouille and mozzarella pasta bake | delicious. magazine

Name: Ratatouille and mozzarella pasta bake | delicious. magazine
Ingredients: 350g large pasta shapes, such as rigatoni; 600g frozen ratatouille, defrosted and at room temperature (see recipe, p78 of April 2007 issue); 2 x 125g balls mozzarella, cubed; 140g pitted black olives; 25g pine nuts, toasted; 15g fresh basil leaves, roughly torn

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This easy veggie recipe for ratatouille pasta bake uses time-saving ingredients to make a quick midweek meal.

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Ingredients

350g large pasta shapes, such as rigatoni
600g frozen ratatouille, defrosted and at room temperature (see recipe, p78 of April 2007 issue)
2 x 125g balls mozzarella, cubed
140g pitted black olives
25g pine nuts, toasted
15g fresh basil leaves, roughly torn