Ratatouille Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup oil1 eggplant, peeled and cubed1 zucchini, sliced1 summer squash, sliced1 onion, cubed1 orange bell pepper, cubed1 red bell pepper, cubed1 can stewed tomatoes1 can italian diced tomatoes1 can tomato puree8 oz egg noodles2 cups shredded mozzarellasalt and pepper to taste
Place eggplant cubes in a colander.
Salt generously and allow to drain for 30 minutes.
Rinse eggplant then press in small batches to remove excess liquid.
Cook noodles according to package directions.
Preheat oven to 425.
Heat oil in large pot over medium heat.
Saute eggplant, zucchini, and squash 5 minutes.
Add onion, garlic, and peppers and saute another 10 minutes.
Add tomatoes and puree and simmer 5 minutes.
Add salt and pepper to taste.
Put noodles in a 9x13 pan.
Layer vegetable mixture over noodles.
Top with cheese.
Cover with foil and bake 20 minutes.
Remove foil and bake 5 minutes.
Let stand 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user AH32605.
Salt generously and allow to drain for 30 minutes.
Rinse eggplant then press in small batches to remove excess liquid.
Cook noodles according to package directions.
Preheat oven to 425.
Heat oil in large pot over medium heat.
Saute eggplant, zucchini, and squash 5 minutes.
Add onion, garlic, and peppers and saute another 10 minutes.
Add tomatoes and puree and simmer 5 minutes.
Add salt and pepper to taste.
Put noodles in a 9x13 pan.
Layer vegetable mixture over noodles.
Top with cheese.
Cover with foil and bake 20 minutes.
Remove foil and bake 5 minutes.
Let stand 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user AH32605.
Nutritional Info Amount Per Serving
- Calories: 403.7
- Total Fat: 11.4 g
- Cholesterol: 6.7 mg
- Sodium: 890.7 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 8.2 g
- Protein: 19.8 g
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