Ratatouille & Ricotta Baked Pasta
By @kellysalwayscooking
Adapted from Julia Turshen
Serves 6
Ingredients:
Instructions:
Preheat oven to 425*
Divide the peppers, zucchini, eggplant, and tomatoes between two sheet pans. Drizzle each pan with three tablespoons of olive oil and sprinkle each pan with one teaspoon of dried oregano, one teaspoon of fennel seeds, and one teaspoon of salt. Mix everything together with your hands and then spread into even layers. Roast the sheet pans of vegetables, stirring them after 15 minutes, until the vegetables are softened, about 30 minutes total.
Meanwhile, boil a large pot of water for the pasta. Salt then water generously. Cook the pasta for one minute shy of the cooking time, then drain. Return the pasta to the pot, then add the cooked vegetables and the ricotta cheese. Mix everything well to combine and season to taste (this may take a couple more teaspoons of salt - you’re salting a LOT of food here)
Transfer the mixture to one of the sheet pans you roasted the vegetables on and spread it out into an even layer. Evenly sprinkle the parmigiano reggiano on top. Roast until the parm is melted and browned, about 20 minutes.
Adapted from Julia Turshen
Serves 6
Ingredients:
- 2 red, orange, or yellow bell peppers, stemmed, seeded, and cut into 1” pieces
- 2 lbs zucchini, ends discarded, cut into 1” pieces
- 1 lb eggplant, ends discarded, cut into 1” pieces
- 12 oz cherry tomatoes, whole, or 1 large tomato, cut into 1” pieces
- 6 tablespoons extra virgin olive oil, divided
- 2 teaspoons dried oregano, divided
- 2 teaspoons fennel seed, divided
- salt
- 1 lb short pasta, such as whole grain fusilli
- 1 lb whole milk ricotta
- 1 cup finely grated parmigiano reggiano
Instructions:
Preheat oven to 425*
Divide the peppers, zucchini, eggplant, and tomatoes between two sheet pans. Drizzle each pan with three tablespoons of olive oil and sprinkle each pan with one teaspoon of dried oregano, one teaspoon of fennel seeds, and one teaspoon of salt. Mix everything together with your hands and then spread into even layers. Roast the sheet pans of vegetables, stirring them after 15 minutes, until the vegetables are softened, about 30 minutes total.
Meanwhile, boil a large pot of water for the pasta. Salt then water generously. Cook the pasta for one minute shy of the cooking time, then drain. Return the pasta to the pot, then add the cooked vegetables and the ricotta cheese. Mix everything well to combine and season to taste (this may take a couple more teaspoons of salt - you’re salting a LOT of food here)
Transfer the mixture to one of the sheet pans you roasted the vegetables on and spread it out into an even layer. Evenly sprinkle the parmigiano reggiano on top. Roast until the parm is melted and browned, about 20 minutes.
