40 lines
1.4 KiB
Plaintext
40 lines
1.4 KiB
Plaintext
---
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title: Three Cheese Ratatouille Pasta
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description: Baked with campanelle, summer squash, eggplant & basil.
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author: Chef Torie Cox
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servings: 2
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time: 45 minutes
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prep time: 30 minutes
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tags:
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- pasta
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- baked
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- vegetarian
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source: /recipe-images/Scan_20260712_185928.jpg
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------
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== Roast Veggies ==
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Preheat oven to 425°F.
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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.
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== Make Sauce & Cook Pasta ==
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Bring a #large pot of salted @water{} to a boil.
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Tear @fresh mozzarella{4%oz}(torn into small pieces). Chop @basil{1/2%cup}.
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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.
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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}.
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Add the roasted veggies and pasta and stir to combine.
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Top pasta mixture with the mozzarella and dollops of the remaining @ricotta{}, then sprinkle with @parmesan{1/4%cup}.
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Transfer dish to oven and bake for ~{10-15%minutes} until browned and bubbly.
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== Garnish & Serve ==
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Garnish pasta bake with @basil{} and serve.
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