Ratatouille Pasta
Dinner hack alert: leftover ratatouille to the rescue! This recipe is all about transforming yesterday’s leftovers into a yummy, weeknight win. We know the struggle of trying to sneak those nutritious veggies into your kids’ meals. Who doesn’t love a pasta night, right?
10 min
4 servings
470 calories
Ingredients
2 cups bite-size pasta, such as penne or rotini
4 cups prepared Ratatouille, warmed
1 eggplant
1 red bell pepper
1 zucchini
2 tbsp olive oil
1 pkg Ratatouille Seasoning
1 can (14 oz/398 ml) diced tomatoes
1 cup ricotta or cottage cheese
1⁄2 cup grated Parmesan cheese
Instructions
In a large pot or Multipurpose Steamer, cook pasta according to package directions. Drain and return to pot.
Add warm ratatouille and ricotta; stir. Spoon into bowls; top with Parmesan.
Nutritional Information
Per serving: Calories 470, Fat 19 g (Saturated 8 g, Trans 0.1 g), Cholesterol 40 mg, Sodium 450 mg, Carbohydrate 59 g (Fiber 8 g, Sugars 10 g), Protein 19 g.
Tips
Make it a casserole! Transfer prepared pasta into a 9" baking dish. Mix 1⁄2 pkg Crispy & Crunchy Coating Mix with an extra 1⁄2 cup grated Parmesan cheese and sprinkle on top. Lightly brush or spray with oil. Bake in preheated 400° F oven until brown and bubbly, about 10 min.
Perfectly Balance Your Plate
This is a perfectly balanced plate.