Melting Brie and ratatouille pasta gratin
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Melting Brie and ratatouille pasta gratin
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
413Kcal
Fat
12gr
Saturates
5gr
Carbs
56gr
Sugars
11gr
Fibre
10gr
Protein
17gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 red onion
- 1 yellow pepper, deseeded
- 1 aubergine
- 2 courgettes
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- ½ tsp dried mixed herbs
- 250g wholemeal penne
- 1 x 400g tin chopped tomatoes
- 100g vegetarian Brie, thinly sliced
Step by step
- Roughly chop the onion, pepper, aubergine and courgettes.
- Heat the olive oil in a large saucepan and fry the onion and pepper over a high heat for 3 minutes, stirring. Add the aubergine, courgettes, garlic, mixed herbs and some seasoning, cover the pan and cook for 10 minutes until the vegetables are soft.
- Meanwhile, bring a large pan of salted water to the boil, add the penne and cook for 10-12 minutes until tender.
- Tip the tomatoes in with the veg; simmer, covered, for 5 minutes. Preheat the grill.
- Drain the pasta and mix with the ratatouille then tip into a baking dish. Top with the sliced Brie and grill for 1-2 minutes, or until just melting.
