| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Alive &, Cooking | 4 | Servings | |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Aubergine, diced | |
| 3 | Courgettes, sliced | |
| 2 | Red peppers, chopped | |
| 1 | Chopped tomatoes, 400g | |
| 500 | Tomato juice | |
| 2 | Garlic cloves, finely | |
| chopped | ||
| 1 | t | Oregano |
| 1 | t | Chopped fresh basil |
| Salt and pepper | ||
| 450 | g | Pasta shells |
| 8 | T | Fresh wholemeal breadcrumbs |
| 125 | g | Grated cheese, mature |
| Lancashire | ||
| is good |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4. Heat the oil in a large saucepan and cook the onion and aubergine gently until softened. Add the courgettes and peppers and fry for a few minutes, stirring occasionally. Add the tomatoes, tomato juice, garlic, herbs and seasoning and simmer for 20 minutes. Meanwhile, cook the pasta shells. Drain well and mix with the ratatouille. Tip the mixture into a large ovenproof dish. Mix the breadcrumbs with the grated cheese and sprinkle over the pasta mixture. Bake in the oven for 15-20 minutes, or heat through in the microwave. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 247.3mg
Potassium: 330.2mg
Carbohydrates: 9g
Fiber: 3.5g
Sugar: 3g
Protein: 3.2g