Chicken Ratatouille Pasta Bake

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  1. Heat oil in a large pan over medium-high heat.  Add the chicken and sprinkle with salt and pepper to season. Sear the chicken until golden brown on both sides, remove and set aside. 
  2. Add a little bit more oil, and the chopped eggplant. Saute the eggplant until just soft and light caramelized, remove and set aside. 
  3. In the same pan, add the onion and red chilli and cook until softened.  Add the garlic and oregano and cook until fragrant.  
  4. Add the peppers and courgettes. Cook for a couple of minutes then add eggplant, tomato paste and stir to coat. Add the crushed tomato and simmer for another 20 minutes until slightly thickened. 
  5. Meanwhile, cook the pasta according to package directions until al dent. Keep a ½-1 cup of pasta cooking water.
  6. Once the pasta is cooked, add it to the sauce with the chicken and stir to coat well, pour into a baking dish. 
  7. Pre-heat oven to 200ºC. 
  8. In a pan melt the butter. Add the flour and cook for 2 minutes. Gradually add the milk to make a smooth sauce. Season with salt and pepper. Add nutmeg and parmesan cheese. Continue cooking until bubbling and thick.
  9. Stir through the cheddar and mozzarella mix in batches until smooth. Pour over the pasta. 
  10. In a large bowl, mix together the sliced vegetables, oil and spices. Gently toss to coat evenly.  Arrange the vegetables in a repetitive pattern on top of the bechamel.  
  11. Bake for 20 minutes or until the vegetables have softened and lightly browned.  Then grill for about 5 minutes until bubbling and a slight char on the vegetables.
  12. Serve garnished with fresh basil, enjoy!