This Creamy Ratatouille Pasta is a super easy, hands-off pasta dinner that’s filled with fresh veggies including eggplant, zucchini, mushrooms, and tomato that are roasted with shallot and chive Boursin cheese then tossed with rotini pasta. It’s a great use of garden produce!

This ratatouille pasta is inspired by a few of my favorite recipes – my classic ratatouille recipe and Boursin cheese pasta. It combines the fresh veggies used to make ratatouille with shallot and chive Boursin cheese and rotini. The sauce is made from the juices released by the veggies, the melted cheese, and a splash of pasta water. It’s so creamy and so delicious!

Helpful Tips & Variations

• Any short pasta works. I used rotini in this recipe but penne, rigatoni, and other similar pasta shapes work too.
• A note on eggplant. I like to use Japanese eggplant for this ratatouille pasta recipe. They’re smaller, thinner, and have a sweeter flavor. However, 1/2 of a small globe eggplant can also be used.
• Add other veggies. This ratatouille pasta is the perfect recipe for using excess produce in the fridge or from your garden. Yellow squash, onion, and other colors of bell pepper can all work in this dish.
• Other cheese flavors. There are other flavors of Boursin cheese available but keep in mind that they will change the final flavor of the dish. The shallot and chive cheese really complements the other ingredients in this dish.
• Add pasta water as needed. Pasta water contains all the starch from the pasta so it’s a great way to thin out pasta sauce while maintaining a smooth, creamy texture. I usually reserve about a cup for this recipe but only add as much as needed.

How to Make Baked Ratatouille Pasta Step by Step

• Prep the veggies and place in a casserole dish. Trim and cut 1 small Japanese eggplant and 1 small zucchini into half moons between 1/4-1/2 inch thick, and 1 small seeded yellow bell pepper into 2 inch pieces. Place them, along with 8 ounces of cherry tomatoes, into a greased 9×13 baking dish. Drizzle 1/4 cup olive oil on top along with 4 cloves minced garlic. Season with salt and pepper, to taste, and the red pepper flakes. Toss to coat.

• Add the Boursin cheese. Push veggies to the sides, then place a 5.2 ounce shallot and chive Boursin cheese round in the middle, having the veggies surround it.

• Bake. Bake in a 400°F. preheated oven for 30 minutes, until the cherry tomatoes burst, the vegetables are roasted, and the cheese melts.

• In the meantime, cook the pasta. While the veggies are roasting, cook 12 ounces rotini pasta in a pot of salted boiling water according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid.
• Combine. Transfer the cooked pasta to the pan with the roasted veggies and gently toss to combine, adding in some of the reserved pasta water, if necessary, to achieve the desired consistency for a nice creamy sauce.

• Serve and enjoy. Serve immediately with some shaved Parmesan.

What To Serve With Ratatouille Pasta

I recommend serving this ratatouille pasta immediately, while the cheese is still smooth and gooey. Feel free to add some fresh herbs before serving. I also like to top it with some freshly grated parmesan. I think that the veggies really make this a hearty, filling dinner on its own. However, a side salad or some garlic bread is never a bad idea when it comes to pasta!

How To Store & Reheat Leftovers

• Fridge. Ratatouille pasta is best enjoyed fresh. However, leftovers can be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing it.
• Reheat. Reheat the pasta on the stovetop or in the microwave. If the sauce has thickened, add a splash of water or broth to thin it out.

More Easy Pasta Recipes

• Baked Feta Pasta
• Lazy Day Lasagna
• Bacon and Broccoli Pasta
• Gochujang Pasta
• Chicken Bacon Ranch Pasta

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!