Ratatouille with Penne Recipe

Name: Ratatouille with Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes; 4 onions, chopped; 1/2 cup olive oil; coarse salt to taste; 4 yellow squash (1 1/2 pounds), cut into 1/2-inch cubes; 2 large red bell peppers, cut into 1/2-inch cubes; 8 plum tomatoes, peeled, seeded, and chopped; 7 garlic cloves, minced; 1 teaspoon chopped fresh thyme; 1 1/2 pounds penne rigate (with ridges); 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh basil; Accompaniment: grated Parmigiano-Reggiano

Servings: persons

2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt to taste
4 yellow squash (1 1/2 pounds), cut into 1/2-inch cubes
2 large red bell peppers, cut into 1/2-inch cubes
8 plum tomatoes, peeled, seeded, and chopped
7 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 1/2 pounds penne rigate (with ridges)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
Accompaniment: grated Parmigiano-Reggiano

1
Preheat oven to 450F.
2
Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes.
3
Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
4
While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes.
5
Stir tomatoes into roasted vegetables and season ratatouille.
6
Cook penne rigate in a 6-qt.
7
pot of boiling salted water until al dente and drain.
8
While pasta is cooking, stir parsley and basil into ratatouille and season.
9
Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes, 4 onions, chopped, 1/2 cup olive oil, coarse salt to taste, and more.

Yes, Ratatouille with Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille with Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions