Ratatouille pasta is a spin on a classic French dish: ratatouille. (It also of course happens to be the name of a great animated movie, too). This is a fun meal prep-friendly take on a veggie dish involving eggplant, bell pepper, zucchini, tomatoes, and garlic.
Here, we’re combining an easy ratatouille recipe with basic pasta for one of the best pasta meal preps you could possibly enjoy between calls at work, or after a long day. All you need is a sheet pan and a pot! Let’s do it.
Get more recipes like this in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator, and more. Start a free trial today!
What’s in this ratatouille pasta recipe?
This dish involves your favorite pasta and marinara sauce (homemade or from a jar), along with roasted vegetables, and Parmesan cheese (optional, but recommended. Fresh basil is a great option, too, if you have it growing in your garden. As you might imagine, this is a GREAT dish for the height of summer. It uses up a bunch of classic veggies that grow together (and therefore GO together, lol)! But you can honestly make this dish any time of the year!
Options: You can serve this with chicken or pasta, or even tofu, if you like. Shrimp would work well and complement the flavors. However, I had this meal sans protein and found myself extremely satisfied. I didn’t miss it! (Veggie are FILLING!). If you felt like you needed a little something extra? How about some crusty bread, or a light soup or a side salad?
If you want a more traditional ratatouille recipe, check this one out!
Related: 12 One-Pan Dinner Ideas You Can Also Meal Prep
How to customize this ratatouille pasta recipe
Easy Swaps To Make
- Use any color of bell pepper (red, orange, yellow, green)
- Use all zucchini or summer squash instead of one of each
- Add mushrooms, artichoke, spinach, or kale
- Any type of pasta will work, so use whichever you prefer! We just happen to be partial to spaghetti.
- You can use protein pasta (such as Banza) to add more protein to this vegetarian/vegan meal.
- Marinara sauce is an easy choice. Consider, however, other types, ranging from a spicy arrabbiata or creamy vodka sauce. Alfredo would work but it would make this dish heavier. Try pesto–sometimes in the middle of summer, this is my FAVORITE way to go!
If you want this recipe to completely customize this dish, try making your own marinara sauce. It’s not at all difficult. We happen to like this super simple marinara sauce from Cookie and Kate.
Related: How To Keep Produce Fresh: Storage Tips For Fruits & Veggies
Add a Protein
Proteins that would be delicious in this ratatouille pasta dish include the following:
- Chicken sausage, or chorizo
- Shrimp
- Ground beef, turkey, chicken, or pork
- Chickpeas
- White beans
- Tempeh or tofu
- Plant-based ground meat substitute
Related: 8 International Recipes to Try at Home
How to store ratatouille pasta for meal prep
This recipe can last in the fridge for up to 4 days. It’s not freezer-friendly, thanks to all of those roasted veggies and pasta. It just doesn’t do well reheated after being frozen.
To reheat, you can use either the microwave or on the stove. If your pasta sticks together, that means it needs moisture. Sprinkle a few drops of water on the dish before reheating it in the microwave, or add a little water or even olive oil on the bottom of a saucepan if you’re reheating it on the stove. It works like a charm! Happy prepping!
Don’t forget to try out our other delicious recipes!
- Veggie Pesto Pasta with Chickpeas
- Vegan Cauliflower Tacos with Chunky Salsa
- Easy Chicken Satay Recipe With Stir-Fried Veggies
- Vegetarian Quesadillas with Sweet Potato and Black Beans
- Pan-Seared Salmon, Coconut Rice & Mango Salsa
- Sheet Pan Sausage and Veggies
Sheet Pan Ratatouille Pasta
Ingredients
sheet pan ratatouille
- 1 eggplant chopped, leave the skin on
- 3 TBSP olive oil
- Salt and pepper to taste
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
- 1 tsp dried oregano or 1 TBSP chopped fresh
- 1 yellow onion diced
- 2 clove garlic minced
for the pasta
- 9 oz spaghetti sub any pasta you want!
- 1/2 tsp salt
- 1-1/2 cups marinara sauce
- 3/4 cup Parmesan cheese optional, 1/4 cup per meal prep container
Instructions
- Preheat your oven to 400 F.
- Combine the eggplant, 2 TBSP olive oil (4 TBSP if doubling), and salt and pepper to taste. Toss well, then pour the eggplant onto a baking sheet and transfer to the lowest rack of your oven. To the same bowl, add the zucchini, yellow squash, bell pepper, tomatoes, yellow onion, garlic, salt, pepper, oregano, and 1 TBSP olive oil (2 if doubling). Toss well, then spread the veggies out onto a second baking sheet and place on the middle rack.
- Roast the eggplant for 30-35 minutes, tossing halfway. When it’s done, it should be soft, sweet and have no bitter taste. Roast the mixed veggies for 20-25 minutes. No tossing required!
- While the veggies roast, cook the pasta. Make sure to add plenty of salt to the cooking water! Drain and toss the pasta with marinara (or whatever sauce you choose). Set aside.
- If you choose to make a protein with this meal, cook it while the pasta cooks.
- Divide the pasta among three meal prep containers. Top with roasted veggies and protein of your choice if desired. If you eat dairy, sprinkle parmesan cheese on top. Let the meals cool slightly before storing in the fridge!
Leave a Reply