Ratatouille Pasta

A variety of fresh vegetables are baked with Boursin cheese then tossed with rotini in this Ratatouille Pasta recipe. Great use of extra produce in your fridge or from the garden!

See below the recipe card for step-by-step images.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: ratatouille pasta

Servings: people

Ingredients

1 small Japanese eggplant trimmed, sliced lengthwise, cut into half moons between 1/4-1/2 inch thick
1 small zucchini trimmed, sliced lengthwise, cut into half moons between 1/4-1/2 inch thick
1 small yellow bell pepper ribs and seeds removed, cut into 2 inch pieces
8 ounces cherry tomatoes
4 cloves garlic minced
1/4 cup extra-virgin olive oil
coarse salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
5.2 ounce round block of Boursin shallot and chive cheese (kept whole)
12 ounces dried rotini (or similar short pasta)
shaved Parmesan for serving

Instructions

Preheat oven to 400°F. Coat an oven-safe 9x13 baking dish with nonstick spray.
Place eggplant, zucchini, bell pepper, and cherry tomatoes in the dish. Drizzle the olive oil on top along with the minced garlic.
Season with salt and pepper, to taste, and the red pepper flakes. Toss to coat.
Push veggies to the sides, then place the Boursin round in the middle, having the veggies surround it.
Bake in the preheated oven for 30 minutes, until the cherry tomatoes burst, the vegetables are roasted, and the cheese melts.
In the meantime, cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid.
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 immediately with some shaved Parmesan.

Video

Notes

If you can't find Japanese eggplant, use 1/2 of a small traditional globe eggplant. Cut it into wedges the same size as the zucchini, about 1/2-inch thick. About 2 cups.

Nutrition