This ratatouille pasta is the best warm, comforting, and healthy recipe. The ratatouille sauce is packed with vegetables and delicious flavor.
Even though it’s the middle of December, this ratatouille pasta is on the menu this week, featuring late summer produce. I had a craving for these classic French flavors because they are super cozy and warming.
Ratatouille is a French Provençal dish made of stewed vegetables. It traditionally contains onion, garlic, eggplant, zucchini, bell pepper, tomato, and fresh herbs. Ben and I have always loved this dish, and had it a few times while we were in France over the summer!
How to make ratatouille
Ratatouille is traditionally made on the stovetop, but after a little research, I decided to use an alternative method. I chose to make this recipe using both the oven and stovetop, inspired by this recipe by Cookie + Kate. This method is easy and allows the vegetables to develop more sweet flavor by caramelizing in the oven.
Toss vegetables in olive oil, salt, and pepper.
Roast on sheet pans in the oven.
While vegetables roast, prepare tomato sauce on the stovetop.
Mix roasted vegetables into tomato sauce and simmer together.
Why you’ll love this ratatouille pasta recipe
It’s warm and cozy. This dish is perfect for a cold winter day, even though it’s made with summer produce. It will warm you right up!
Good for meal prep. This recipe makes several servings, so make it at the beginning of a busy week when you won’t have much time to cook. It also tastes good cold, so you can eat it at work without reheating if you please.
Super nutritious, yet filling and satisfying. This ratatouille pasta is loaded with vegetables, plus healthy fat from olive oil. I also used chickpea pasta, which is higher in filling fiber and protein than regular pasta (and makes this recipe gluten free). You’ll be full without feeling stuffed, and super satisfied with this meal.
Preheat oven to 420 degrees. Line two sheet pans with parchment paper.
Toss eggplant with 2 tbsp olive oil and a shake of salt and pepper, and spread out onto one sheet pan.
Toss zucchini and bell pepper with 1 tbsp olive oil and a shake of salt and pepper, and spread out on the other sheet pan.
Roast vegetables for 25-30 minutes, until beginning to caramelize and fork tender.
While vegetables roast, prepare stovetop tomato sauce. Heat remaining 1 tbsp olive oil over medium heat in a saute pan.
Add onion and shallot with a generous shake of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until transparent.
Add garlic and cook for an additional 1-2 minutes.
Add Italian seasoning, stirring to coat onion mixture, and cook for 1 minute until fragrant.
Add tomatoes, tomato paste, and basil. Stir to mix everything up, then cover and cook for 10-15 minutes. Stir sauce every few minutes to ensure even cooking. Add up to 1/2 cup water as necessary to keep ingredients from sticking to the pan.
Once vegetables are done roasting, stir them into the tomato sauce. Mix everything up to combine.
Add balsamic vinegar plus salt and pepper to taste. Cover and simmer for 5-10 minutes.
While sauce simmers, prepare the pasta according to package instructions.
Mix cooked pasta into the plan with sauce. Serve warm, with fresh basil for garnish.
Keeps well in the fridge for up to 5 days, and tastes good warm or cold.
Add freshly grated parmesan cheese if desired/not vegan.