Ratatouille Pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Ratatouille Pasta calories by ingredient
Submitted by:


A traditional ratatouille turned into a yummy casserole. A traditional ratatouille turned into a yummy casserole.
Number of Servings: 6


    1/4 cup oil
    1 eggplant, peeled and cubed
    1 zucchini, sliced
    1 summer squash, sliced
    1 onion, cubed
    1 orange bell pepper, cubed
    1 red bell pepper, cubed
    1 can stewed tomatoes
    1 can italian diced tomatoes
    1 can tomato puree
    8 oz egg noodles
    2 cups shredded mozzarella
    salt 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.

Rate This Recipe