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+ servings

Sheet Pan Ratatouille Pasta

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 meals


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!