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Ratatouille Pasta

Rated as 4.53 out of 5 Stars

"'This is one very attractive and tasty dish,' Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. 'It's been a favorite for years, especially with my daughter who is a vegetarian.'"
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30 m servings
Original recipe yields 3 servings


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  1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
  2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
  3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.


  • Nutritional Analysis: 1 cup sauce with 2/3 cup pasta equals 344 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 835 mg sodium, 45 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.


Read all reviews 68
  1. 95 Ratings

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Most helpful positive review

My husband is not always a "vegetable" person and he loved this! I didn't have canned tomatoes or the paste but I did have plenty of fresh tomatoes so I just diced them with a little extra and ...

Most helpful critical review

Well... I made it in honor of the movie. Didn't realize I was making a veggie dish for a bunch of folks who don't like veggies. Seemed like it would be a good base for a soup, but then again, ...

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Least positive

My husband is not always a "vegetable" person and he loved this! I didn't have canned tomatoes or the paste but I did have plenty of fresh tomatoes so I just diced them with a little extra and ...

This recipe is great! I had a "pastaless" ratatouille recipe from a vegetarian friend of mine that I had lost and this was just as delicious as I remembered hers to be. With the added pasta it m...

Very fresh and healthy. Just a tip for those who don't want to waste a whole can of tomato paste, put your left over tomato in baggies and freeze. When you're ready to use again, just pop into ...

We made this after seeing the movie Ratatouille, and the kids LOVED it! In fact, I froze 1/2 of the recipe and had it a month later. Freezes very well.

I added some kalamata olives and used fresh basil, oregano and 4 cloves of garlic instead of garlic powder. This is a a good, simple ratatouille which I'll make again.

This was very good! I made this with a medium sized eggplant and 2 medium zucchini. I added about 6 mushrooms. I used 6 oz. penne pasta. I had 1 can of the fire roasted tomatoes and added ab...

YUMMMMM! I substituted a jar of spaghetti sauce for the "sauce" ingredients. It was just as good, and really easy!! My hubby LOVED it!!

This stuff is awesome...and healthy! I toss in some bell peppers and use goat cheese instead of a nice zing contrast to the acidity of the veggies. Also, my host mom in Spai...

This is a good recipe and pretty easy to throw together after a long day at work. To me, it seems to make 4 servings rather than 3. Like the previous reviewer suggested, I did use 2 cloves of ...