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Description
A hearty and flavorful baked pasta casserole inspired by ratatouille, combining vegetables, pasta, and cheese for a satisfying meal.
Ingredients
- 2 cups penne pasta
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened.
- Add eggplant, zucchini, and bell pepper. Cook for 5-7 minutes until vegetables soften.
- Stir in diced tomatoes, basil, oregano, salt, and black pepper. Simmer for 5 minutes.
- Combine cooked pasta with the vegetable mixture. Transfer to a greased baking dish.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes until cheese is melted and golden.
- Let cool for 5 minutes before serving.
Notes
- For extra flavor, add fresh basil before serving.
- Use gluten-free pasta if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian