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Creamy Ratatouille Pasta

This Creamy Ratatouille Pasta is a fast, easy, and incredibly delicious weeknight dinner that feels fancy enough for company but is simple to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings

Equipment

  • 9x13 inch baking dish
  • Saucepan
  • Fork
  • Spoon

Ingredients
  

Vegetables and Aromatics

  • 1 small Japanese eggplant trimmed and sliced into ¼ to ½ inch thick half-moons
  • 1 small zucchini trimmed and sliced into ¼ to ½ inch thick half-moons
  • 1 small yellow bell pepper ribs and seeds removed, cut into 2-inch pieces
  • 8 ounces cherry tomatoes
  • 4 cloves garlic minced
  • 0.25 cup extra-virgin olive oil
  • 0.25 teaspoon crushed red pepper flakes

Cheese and Pasta

  • 1 (5.2 ounce) round block Boursin shallot and chive cheese kept whole
  • 12 ounces dried rotini or similar short pasta

For Serving

  • Shaved Parmesan cheese for serving
  • Coarse salt and freshly ground black pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large baking dish (like a 9x13 inch pan), toss together your sliced eggplant, zucchini, bell pepper, and cherry tomatoes.
    1 small Japanese eggplant
  • Add the minced garlic, olive oil, salt, pepper, and crushed red pepper flakes. Toss until every piece of vegetable is coated.
    1 small Japanese eggplant
  • Gently place the whole block of Boursin cheese in the center of the vegetables.
    1 small Japanese eggplant
  • Bake for 30-35 minutes, until vegetables are tender and cheese is melty and gooey.
  • While the vegetables bake, cook the pasta according to package directions. Reserve about ½ cup of pasta water before draining.
    1 small Japanese eggplant
  • Remove the baking dish from the oven. Mash the melted Boursin cheese and roasted vegetables together to create a creamy sauce.
    1 small Japanese eggplant
  • Add the drained pasta to the baking dish. Stir to coat the pasta with the sauce. Add reserved pasta water, a splash at a time, if needed to reach desired consistency.
    1 small Japanese eggplant
  • Serve immediately, topped with shaved Parmesan cheese.
    1 small Japanese eggplant

Notes

This recipe is wonderfully versatile. Feel free to substitute vegetables, cheese, or add protein. Don't overcrowd the pan for proper roasting, and always taste and adjust seasoning before serving. Prep vegetables ahead of time for even faster weeknight assembly.