Sheet Pan Ratatouille Pasta
The classic French dish gets an updated summery pasta interpretation
Servings: 3 meals
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!
