Ratatouille and mozzarella pasta bake
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
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