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.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 4

Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

Step 5

Add the diced eggplant to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.

Step 6

Stir in the zucchini, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.

Step 7

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.

Step 8

In a large mixing bowl, combine the cooked pasta with the ratatouille vegetable sauce. Toss until the pasta is evenly coated.

Step 9

Transfer the pasta mixture to a greased 9x13-inch baking dish.

Step 10

In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and the remaining 2 tablespoons of olive oil.

Step 11

Sprinkle the mozzarella cheese evenly over the pasta in the baking dish, then top with the breadcrumb mixture.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling.

Step 13

Remove from the oven and let rest for 5-10 minutes.

Step 14

Garnish with freshly chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	1900.8 grams (1900.8g)

Amount per serving	% Daily Value*
Calories	2051

Total Fat 39.60g	51%
Saturated Fat 20.40g	102%
Polyunsaturated Fat 0.00g
Cholesterol 100mg	33%
Sodium 4600mg	200%
Total Carbohydrate 345.60g	126%
Dietary Fiber 39.70g	142%
Total Sugars 53.50g
Protein 100.50g	201%

Vitamin D 0IU	0%
Calcium 1375mg	106%
Iron 20mg	113%
Potassium 4342mg	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.

Source of Calories

Fat: 16.6%

Protein: 18.8%

Carbs: 64.6%