Ratatouille Pasta Gratinee
Savor the comforting blend of rustic French flavors and Italian-inspired textures with this Ratatouille Pasta Gratinée. This oven-baked dish pairs tender penne pasta with a hearty medley of ratatouille vegetables, including eggplant, zucchini, and colorful bell peppers, all simmered in a rich tomato sauce infused with thyme and oregano. Topped with gooey mozzarella, nutty Parmesan, and a golden, crispy layer of panko breadcrumbs, this gratinée is the ultimate vegetarian comfort food. Perfect for weeknight dinners or casual gatherings, this dish is as satisfying as it is visually stunning, finished with a sprinkle of fresh parsley for a burst of brightness. Easy to prepare and irresistibly delicious, Ratatouille Pasta Gratinée is the perfect recipe to elevate your baked pasta game.
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Recipe Information
Ingredients
- 350 grams penne pasta
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium eggplant, cut into small cubes
- 1 medium zucchini, sliced into half-moons
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 400 grams canned crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams grated Parmesan cheese
- 150 grams shredded mozzarella cheese
- 75 grams panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
Add the diced eggplant to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
Stir in the zucchini, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
Pour in the crushed tomatoes, and add the dried thyme, oregano, salt, and black pepper. Stir to combine and simmer for 10 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked pasta with the ratatouille vegetable sauce. Toss until the pasta is evenly coated.
Transfer the pasta mixture to a greased 9x13-inch baking dish.
In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and the remaining 2 tablespoons of olive oil.
Sprinkle the mozzarella cheese evenly over the pasta in the baking dish, then top with the breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling.
Remove from the oven and let rest for 5-10 minutes.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 53.5 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1375 mg | 106% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4342 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
