Ratatouille pasta is a fun meal prep-friendly take on a veggie dish that comes France involving eggplant, bell pepper, zucchini, tomatoes, and garlic. It’s not just the name of my favorite Pixar movie (come on, it’s one of the best)!
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 pot! Let’s do it.
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About this ratatouille pasta recipe
This dish involves your favorite pasta and marinara sauce (homemade or from a jar), roasted vegetables, and parmesan cheese (optional). Fresh basil is a great option too. Oh, and protein, if you want. I had this meal sans protein and found myself extremely satisfied regardless.
If you want a more traditional ratatouille recipe, check this one out!
How to customize this ratatouille pasta
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!
- You can use protein pasta (such as Banza) to add more protein to this vegetarian/vegan meal.
- Marinara sauce is an easy choice, but you can use arrabbiata, vodka, alfredo sauce or any variety of pesto too!
If you want this recipe to be more involved, try making your own marinara sauce! This one from Cookie and Kate is simple and delicious!
Add a Protein
Proteins that would be delicious in this would be
- Chicken Sausage
- Ground Beef
- Ground Turkey
- White Beans
- Ground “Meat” (I love Beyond Ground “Meat”)
Storing ratatouille pasta for meal prep
This recipe can last in the fridge for up to 4 days. It’s not freezer-friendly! I recommend reheating it in the microwave or on the stove. If your pasta is sticking together, sprinkle a few drops of water on the dish before reheating, 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 Ratatouille Pasta
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 chopped in half
- 1 tsp oregano
- 1 yellow onion diced
- 2 clove garlic minced
for the pasta
- 6 oz spaghetti sub any pasta you want!
- 1/2 tsp salt
- 1-1/2 cup marinara sauce any kind you like. Sub pesto or alfredo sauce
- 3/4 cup parmesan cheese optional, 1/4 cup per meal prep container
- Preheat your oven to 400 F.
- Prep the veggies: To a large bowl, add 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. Place on the lower rack of the 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 pour the veggies onto a second baking sheet. Spread them out well 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 pasta water! Drain and toss the pasta with marinara (or whatever sauce you choose).
- If you choose to make a protein with this meal, cook it at this point! I recommend chicken sausage, shrimp, ground meat, chickpeas, white beans or tempeh.
- Divide the pasta between 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!