Ratatouille Penne Pomodoro Bake

• Course Dinner
• Cuisine French, Italian

Prep time

Cook time

Servings

Ingredients

• 1 bag Cauliflower Penne Pomodoro Frozen Meal
• 2 tbsp olive oil
• 1 cup eggplant, diced
• 1 summer squash, diced
• 2 roma tomatoes, diced
• 1 white onion, diced
• 2 garlic cloves, minced
• 1/4 cup jarred roasted red peppers, chopped
• 1 cup mozzarella cheese, shredded
• 1 tbsp basil, minced
• 1 tbsp parsley, minced
• 1 tsp thyme, minced
• grated parmesan, to garnish
• Salt and Pepper to taste

Instructions

1. Preheat the oven to 350°F.
2. In an oven safe pan, heat oil over medium heat. Once hot, add the chopped eggplant, squash, tomato, onion, garlic, and red peppers to the pan. Season with salt and pepper then sauté for 12 minutes.
3. Add CAULIPOWER Penne Pomodoro Frozen Meal and 5 tbsp water to the sautéed veggies. Stir to combine, cover with the lid, and cook for 5 minutes or until the sauce has defrosted and coated the pasta.
4. Remove from heat, toss in the basil, parsley, and thyme, top with mozzarella then bake in the oven for 10 minutes until melted.
5. Garnish with grated parmesan cheese, extra herbs, and enjoy!