Best 8 Ratatouille With Penne Recipes

RATATOUILLE WITH PENNE

Steps:

• Preheat oven to 450°F.
• Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
• While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
• Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

RATATOUILLE PASTA

Steps:

• Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

RATATOUILLE WITH PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

HEARTY RATATOUILLE WITH PENNE PASTA RECIPE

Steps:

• In a medium sized heavy skillet on medium heat, add half of the oil to the pan.
• Once hot add onions and cook about 4-5 minutes or until caramelized.
• Add garlic, cook 2 minutes, stirring until golden brown and caramelized.
• Add chopped peppers, eggplant, and zucchini; cook and stir for 2-3 minutes.
• Season with salt and pepper and add all but 1 tablespoon of basil; stir well.
• Add cayenne or tabasco, if desired.
• Cook 10 minutes over medium high heat, stirring constantly.
• Add chopped tomatoes.
• Cook 15-20 minutes over medium heat, or until the consistency you like.
• Add last tablespoon basil; stir well.
• Serve over warm pasta and garnish with basil leaves.
• Enjoy your Hearty Ratatouille with Penne Pasta Recipe!

ONE-POT PENNES WITH RATATOUILLE

Steps:

• In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.Garnish with fresh basil.Source: Loounie

RATATOUILLE WITH POLENTA ROUNDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
• Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
• Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

RATATOUILLE SOUP WITH PORK AND PENNE

Steps:

• In a large pan, heat 1 tablespoon olive oil over medium-high heat.
• Add pork and brown.
• Remove from the pan and set aside.
• Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
• Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
• Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
• Bring to a boil, reduce heat and simmer 20 minutes.
• Add pork, broth, water, salt and pepper.
• Simmer 30 minutes.
• Cook pasta according to package directions, then drain.
• Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
• Stir in parsley and garnish each serving with Parmesan.