Ratatouille Baked Pasta

Ingredients 📝 Shopping List

• 1 tablespoon olive oil ➕
• 1 medium yellow onion, chopped ➕
• 2 cloves garlic, minced ➕
• 1 red bell pepper, seeded and chopped ➕
• 1 zucchini, chopped ➕
• 1 eggplant, chopped ➕
• 1 (28 ounce) can crushed tomatoes ➕
• 1 teaspoon dried basil ➕
• 1 teaspoon dried oregano ➕
• 1/2 teaspoon salt ➕
• 1/4 teaspoon black pepper ➕
• 12 ounces pasta, cooked according to package directions ➕
• 1 cup shredded mozzarella cheese ➕
• 1/4 cup grated Parmesan cheese ➕

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add red bell pepper, zucchini, and eggplant. Cook until vegetables are tender-crisp, about 8-10 minutes.
5. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
6. In a large bowl, combine the cooked pasta and the vegetable sauce.
7. Pour the pasta mixture into a 9x13 inch baking dish.
8. Sprinkle mozzarella and Parmesan cheese over the top.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Tips & Notes

For an extra layer of flavor, you can add a pinch of red pepper flakes to the sauce. If you prefer a creamier dish, stir in a dollop of ricotta cheese before baking.

Source

View Original Recipe