Cheesy one pan ratatouille pasta

This dish was born from a fridge and pantry full of bits and pieces. Literally a handful of dry pasta (leftover from a recipe I was testing calling for a specific amount) and a few vegetables I’d had on hand as I worked through some ratatouille recipes before the holidays. A wedge of cheese. And a can of diced tomatoes.

I’d come home and was *this* close to ordering takeout when I checked the fridge and figured hey, I could just make a pasta sauce with the veggies, then as I was making that, I figured I might as well just throw the pasta in with a splash of water and let it all cook in the one pot (I’m a big fan of one-pan pasta dishes). What ended up happening was the pasta starches slightly thickened the liquid but it needed something more. I didn’t want to add a tomato sauce (which I always have on hand) because I actually loved the “lightness” of the dish.  I had a chunk of mozzarella cheese (the stretchy kind, not the fresh, soft kind) also leftover from recipe testing and chopped it up and stirred it through. It was good at the time I made it, but it wasn’t quite dinner time so I set it aside and when it came time to eat, I stuck it under the broiler for a few minutes to properly melt the cheese and then topped the dish with chopped fresh basil and arugula (of which I also had small amounts leftover from recipe testing). The things you can do when there’s “nothing to eat”, right?.

Try it yourself – it’s so easy (and so easy to customise according to what veggies you have on hand), you’ll think twice before ordering takeout next time!

Yield: Serves 4-6

Cheesy one pan ratatouille pasta

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A quick and easy one pot vegetarian pasta you can whip up in around 30 minutes!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small ( approx 150g) onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried Herbes de Provence (or thyme)
• 2 small zucchini (approx 400g total), diced
• 1 small eggplant (approx 250g), diced
• 1 x 796mL can diced tomatoes
• Flaky sea salt and freshly ground black pepper
• 2 cups (200g) dried penne
• 1/2 cup (125mL) water
• 150g mozzarella cheese, diced
• Fresh basil and arugula, to serve

Instructions

1. Heat the oil on medium-high heat in a large skillet (I used a 30 cm Le Creuset braiser which fit everything in very nicely).
2. Cook the garlic and onions until they are just starting to soften (3-4 minutes).
3. Add the Herbes de Provence, the zucchini and eggplant and mix to coat the vegetables with the spices and oil.
4. Cook for around 6 minutes, stirring from time to time.
5. Season with salt and pepper, add the tomatoes, pasta and water and stir to combine.
6. Bring to a boil, then reduce the heat to low and cover. Pre-heat the broiler at this point to 400˚F.
7. Cook for approximately 12 minutes (or follow the directions on the pasta package). Keep an eye on the pan and give the pasta a stir from time to time. You may need to add a splash more water if it looks like it's getting too dry. The dish is definitely not saucy but it's also not dry.
8. Remove the lid, and stir through the cheese.
9. Place the uncovered pan under the broiler and allow the cheese to melt (approx 6 minutes).
10. Season to taste with salt and pepper, top with the chopped fresh basil and arugula and serve.

Recommended Products

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  Le Creuset Signature Enameled Cast-Iron 3-3/4-Quart Round Braiser, Cerise (Cherry Red)

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

This is a warm, comforting dish that feels virtuous because it’s packed with veggies. If you like a little extra spice, you can totally add some red pepper flakes or even a splash of hot sauce. Winning for a cold January night – or anytime!

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