Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Melting Brie and ratatouille pasta gratin

  • Serves 4
  • Prep 10 mins
  • Total time 20 mins
5.0/5 rating (1 votes)
Melting Brie and ratatouille pasta gratin
Melting Brie and ratatouille pasta gratin

step by step

  • 1Roughly chop the onion, pepper, aubergine and courgettes.
  • 2Heat 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.
  • 3Meanwhile, bring a large pan of salted water to the boil, add the penne and cook for 10-12 minutes until tender.
  • 4Tip the tomatoes in with the veg; simmer, covered, for 5 minutes. Preheat the grill.
  • 5Drain 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.
  • Recipe photograph by Dan Jones

You will need

  • 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

+ Nutritional Information