converge: auto-commit at 2026-07-12 23:00:04 from pandemic.brechtel

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+---
+title: Three Cheese Ratatouille Pasta
+description: Baked with campanelle, summer squash, eggplant & basil.
+author: Chef Torie Cox
+servings: 2
+time: 45 minutes
+prep time: 30 minutes
+tags:
+  - pasta
+  - baked
+  - vegetarian
+source: /recipe-images/Scan_20260712_185928.jpg
+------
+
+== Roast Veggies ==
+
+Preheat oven to 425°F.
+
+Peel @eggplant{8%oz}(diced into 3/4" pieces) and dice @zucchini & yellow squash{1%cup}(diced into 1" pieces). On a #sheet pan, combine the eggplant, zucchini & squash, @onion{1/4%cup}, @olive oil{2%tbsp}, and @salt & pepper{} to taste, then transfer to oven and roast for ~{15-18%minutes} or until just tender and browned.
+
+== Make Sauce & Cook Pasta ==
+
+Bring a #large pot of salted @water{} to a boil.
+
+Tear @fresh mozzarella{4%oz}(torn into small pieces). Chop @basil{1/2%cup}.
+
+Add @campanelle pasta{8%oz} to the boiling water, stir frequently, return to a boil then cook for ~{3%minutes} or until al dente, then drain.
+
+In a #medium casserole or baking dish{}, combine @Herbs de Provence Starter{1%T garlic + 1%t herbs de Provence}, @crushed tomatoes{2%cup}, @red pepper flakes{1/4%tsp}, and half of the @ricotta{1/3%cup}.
+
+Add the roasted veggies and pasta and stir to combine.
+
+Top pasta mixture with the mozzarella and dollops of the remaining @ricotta{}, then sprinkle with @parmesan{1/4%cup}.
+
+Transfer dish to oven and bake for ~{10-15%minutes} until browned and bubbly.
+
+== Garnish & Serve ==
+
+Garnish pasta bake with @basil{} and serve.