Best Ratatouille Pasta Recipes

GRILLED RATATOUILLE PASTA SALAD

Steps:

• Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
• Cook pasta according to package directions.
• Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
• Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

ROASTED RATATOUILLE PASTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
• Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

RATATOUILLE WITH PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

GRILLED RATATOUILLE PASTA

Steps:

• In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
• Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
• Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.

RATATOUILLE PASTA

Steps:

• Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

ROUND 2 RECIPE - CHICKEN AND RATATOUILLE PASTA

Steps:

• Cook the pasta according to package directions.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
• Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
• Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
• In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
• Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

INSTANT POT® RATATOUILLE PASTA

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
• Stir in zucchini, eggplant and garlic. Select CANCEL.
• Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.
• *A dried herb mixture available at specialty foods stores and some supermarkets.

PASTA RATATOUILLE

Steps:

• Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
• Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
• Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

RATATOUILLE PASTA SALAD

Steps:

• Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
• Place in a large shallow pan.
• Cover and bake at 400 degrees for 20-25 minutes or until tender.
• Uncover and set aside.
• Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
• Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
• Cover and chill at least 1 hour.

RATATOUILLE PASTA SALAD WITH ROCKET

Steps:

• Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.

VEGETABLE RATATOUILLE WITH PASTA

Steps:

• Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
• Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
• Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
• Remove the roasting pan and stir in the tomato mixture into the roasting pan.
• Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
• Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
• While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
• Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
• Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
• Sprinkle with grated Parmesan cheese.

RATATOUILLE-PASTA GRATINEE

Steps:

• Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
• In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Sauté until vegetables are softened, 1 to 2 minutes.
• Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
• Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
• Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.

RATATOUILLE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
• Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
• Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.