---
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.