Ratatouille & ricotta macaroni - Good Food Middle East
This is a deconstructed twist on macaroni cheese with a layer of Mediterranean veg using Italian ricotta, so you don’t have to make a traditional sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 400g chopped tomatoes
- 3 tbsp tomato purée
- 4 large garlic cloves, finely grated
- 12 Kalamata olives, quartered
- 1 tsp bouillon powder
- 1 large aubergine (350g), diced
- 2 courgettes (325g), halved and sliced
- 200g ricotta
- 20g pack basil, small leaves reserved to garnish, the rest chopped
- 400g wholemeal penne
- 20g finely grated parmesan
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