Pasta ratatouille bake

Ingredients

• 200g macaroni
• 1 tbsp olive oil
• 2 onions (medium), chopped
• 1 garlic clove, crushed
• 1 tsp dried oregano, (or fresh)
• 1 tsp dried basil, (or fresh)
• 4 tomatoes, chopped
• 4 courgettes, sliced
• 200g green beans, (fresh, frozen or canned)
• 125ml chicken stock
• 25g hard cheese, grated
• 1 pinch ground black pepper

Method

1. Preheat the oven to 180C (160C fan, gas mark 4).
2. Cook the macaroni according to pack instructions, then drain. Meanwhile, heat the oil in a large saucepan, then cook the onion and garlic slowly until tender and golden.
3. Stir in the herbs, tomatoes, courgettes, beans and stock. Simmer for 5 minutes.

   Make this recipe in summer when tomatoes, courgettes and green beans are at their seasonal best – and cheapest.

4. Combine the pasta and vegetables, and season with black pepper. Transfer to a baking dish and sprinkle the cheese on top. Bake for 30 to 35 minutes.

   You could use reduced-fat vegetarian hard cheese instead.