It may be back to school time, but let’s not rush into fall too quickly. I’m holding on to the goodness of late summer produce for as long as I can! And this Ratatouille with Shells recipe is the perfect way to do that.
I know you might be thining: Isn’t Ratatouille a super cute Pixar movie about a cooking rat? Yes! And it’s one of my favorites to watch with the kids. But have you ever had this traditional French dish? If not, make sure you Pin this recipe and add it to your meal plan because it’s so delicious! It’s a combination of vegetables sautéed together, including tomatoes, eggplant, squash, garlic and peppers and it makes for a tasty side dish.
There are several ways to make Ratatouille, and the method I’m using is super simple. Some recipes suggest cooking each vegetable seperately and then combining them to bake. Some recipes suggest layering the vegetables. However, I’m all about quick and simple for the most part, as we are a busy family! So this recipe can all be done on the stovetop.
Making Ratatouille with Shells
Start by cooking the pasta shells according the package directions. While the pasta cooks, slice up your veggies into bite-sized pieces. In a large, non-stick skillet, sauté zucchini, bell pepper, and garlic in olive oil. Stir the vegetables frequently, for about 5 minutes. Next add tomatoes, eggplant and basil. Cover, and allow to simmer about 10 minutes, or until the eggplant is tender.
Next, uncover and simmer about 5 minutes more until slightly thickened. Season with salt and pepper, to taste. Stir in the pasta and allow to heat through. Sprinkle with shredded Parmesan cheese, if desired.
A Tip!
Low carb? Dairy free? This dish is still amazing if you leave out the pasta and cheese! And if you choose to make it with just the veggies, it is Whole 3o friendly!
This dish can be served hot, room temperature or even cold. So double the recipe and enjoy the leftovers how ever you like best!
- 4 oz. pasta shells
- 1 medium, zucchini, halved lengthwise and sliced
- 1 red or green bell pepper, cut into bite-size pieces
- 2 cloves garlic, minced
- 1 T. olive oil
- 6 tomatoes, chopped
- 1 medium eggplant, cubed
- 1 T. chopped fresh basil
- ⅓ c. shredded Parmesan cheese
- Cookh pasta according to package directions.
- In a large, non-stick skillet, sauté zucchini, bell pepper, and garlic in olive oil. Stir the vegetables frequently, for about 5 minutes.
- Add tomatoes, egglplant and basil. Cover, and allow to simmer about 10 minutes, or until the eggplant is tender.
- Uncover and simmer about 5 minutes more until slightly thickened.
- Season with salt and pepper, to taste.
- Stir in the pasta and allow to heat through.
- Sprinkle with shredded Parmesan cheese, if desired.
I have never made Ratatouille but this way looks amazing! I love pasta and will try anything with it. I know my kids would love all the different veggies too 🙂
I’m with you – I’m all about quick and easy dinners! I’ve never tried ratatouille before, but I’ll be pinning this so I can try it later! Thanks for the great recipe!
Well I know what’s for dinner tonight!! haha thanks for sharing!!
Rachel | http://www.theconfusedmillennial.com
That looks amazing. My daughter would love this!
This looks amazing and yes, I immediately thought of that movie when I read the title! haha! I would sub out the pasta with brown rice pasta for a healthier alternative!
Oh. My. Gosh! This look sand sounds fantastic! With all those veggies, it can’t be bad!