Baked Ratatouille Pasta

Baked Ratatouille Pasta is a comforting and vibrant dish that combines the classic flavors of ratatouille with hearty pasta, all baked to perfection. This vegetarian delight is layered with fresh vegetables, aromatic herbs, and melted cheese, making it a satisfying meal for any occasion.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1 medium, diced
• Yellow onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400 grams
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 30 grams, grated
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.
4. Add the diced zucchini, eggplant, and red bell pepper to the skillet, and cook for another 5-7 minutes until the vegetables are tender.
5. Stir in the canned diced tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for about 5 minutes to allow the flavors to meld.
6. In a large mixing bowl, combine the cooked pasta with the vegetable mixture, mixing well to combine.
7. Transfer the pasta and vegetable mixture into a greased baking dish. Top with shredded mozzarella cheese and grated Parmesan cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 16 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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