This easy Ratatouille Pasta is a fuss-free recipe you can make in about 30 minutes—or make ahead to freeze for later—that serves up a mix of vegetables with comforting Italian flavor. It’s so good for the whole family and so versatile.

ratatouille pasta in white bowl with kids plates.

Easy Ratatouille Pasta

Every summer, there seems to be a month when we wind up with a pile of veggies that all need to be used at the same time. I’ve discovered that making easy ratatouille is my favorite way to use them up, especially since my whole family loves this recipe served over pasta.

This recipe uses a lot of produce and only one pot, and it is so delicious with minimal effort on your part. It pairs perfectly with pasta, or you could have it with rice, quinoa, or any protein you like such as chicken or fish.

As an added bonus, this recipe is also rich in vitamins A and C, as well as fiber.

Ingredients You Need

For this ratatouille recipe, you’ll need a mix of summer produce including the following ingredients:

ingredients in ratatouille pasta on counter.
  • Eggplant: This adds flavor and helps the sauce be a little more filling.
  • Zucchini and/or summer squash: Both of these work well here.
  • Peppers: Sweet bell peppers in any color add such nice flavor to this sauce.
  • Garlic: A little garlic in the mix adds nice depth and classic Italian notes.
  • Onion: Any type of onion will work here, though I usually use yellow or white onions.
  • Tomatoes: You can use paste tomatoes, heirloom tomatoes, or really, any tomatoes you have.

TIP: Fresh tomatoes provide the liquid and a load of flavor, though you could use diced canned tomatoes with the juices if needed.

Step-by-Step Instructions

Here’s a look at the process involved in making this ratatouille recipe. Scroll down to the end of this post for the full information.

how to make easy ratatouille in grid of 4
  1. Warm the olive oil in a large pot. Add the zucchini, eggplant, pepper, onion, and garlic.
  2. Chop the tomatoes if using fresh.
  3. Stir in the tomatoes, cover, and bring to a simmer.
  4. Simmer for 30-40 minutes, stirring occasionally. The ratatouille is done when everything is soft.
ratatouille-in-freezer-containers

How long will this ratatouille recipe last?

You can store this ratatouille, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months. I like to use quart-size glass Mason jars in the fridge and quart-size freezer containers in the freezer.

Just be sure to label your freezer containers so you know what it is.

ratatouille in kids plates.

What can I serve this ratatouille with?

We love this Easy Ratatouille with pasta, though you can also add white beans or peas and serve it as a vegetarian stew. Or, try it over rice or quinoa with chicken. If your kids are resistant to chunks of veggies in their pasta sauce, simply puree it before tossing it with the pasta and add a small amount to start.

We sometimes also keep the sauce on the side and have buttered pasta. That way, everyone can decide how much of the sauce they want on their plate.

How to Store

This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.

ratatouille-pasta in white bowl

Best Tips for Success

To be totally honest, this recipe is really hard to mess up! It’s basically a simple stew that all cooks in one pot, so as long as you have garlic and salt to add extra flavor, and enough tomatoes to provide the liquid, you should be good. But here are a few tips to keep in mind.

  • Roughly chop the produce, but you don’t need to worry about being perfectly uniform in size.
  • Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
  • Add grated Parmesan cheese or another shredded cheese, fresh basil, or parsley, for more flavor.
  • Use any type of tomato you prefer.
  • Add white beans and serve as a vegetarian stew. Or, serve over rice with chicken or shrimp as an easy alternative.
  • Puree and toss with pasta for a smoother sauce that kids may prefer.

Related Recipes


I’d love to hear what your family thinks of this recipe if you try it, so please comment below.

ratatouille-pasta-in-white-and-kids-bowl

Easy Ratatouille with Pasta

This recipe makes enough for two meals. You can cut it in half if desired, but I like to make the larger batch and keep half in the freezer for a future meal—it's the same amount of cooking effort, so why not!
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Italian
Course Dinner
Calories 58kcal
Servings 16 (About 2 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 4 cups zucchini and/or yellow summer squash, chopped (about 2 medium)
  • 2 cups chopped eggplant, stem discarded (about 1 medium)
  • 1 cup chopped pepper, stem and seeds discarded (about 1-2 medium)
  • 1 small onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 4 pounds fresh tomatoes, chopped or diced (or about 8 cups)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 pound pasta

Instructions

  • Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.
  • Chop the tomatoes if using fresh.
  • Stir in the tomatoes, cover, and bring to a simmer.
  • When it's simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes, stirring occasionally. The ratatouille is done when everything is soft. Stir in the salt and oregano.
  • Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.

Notes

  • This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.
  • Roughly chop the produce but you don’t need to worry about being perfectly uniform in size.
  • Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
  • Season to taste with salt before serving to make sure the flavors are balanced. That’s the best way to ensure it will taste good!
  • Add grated Parmesan cheese or another shredded cheese for even more flavor.
  • Top with fresh basil or parsley, cut into small pieces, for a burst of freshness.
  • Use any type of tomato you prefer. Paste tomatoes will have less liquid.
  • Add white beans and serve as a vegetarian stew.
  • Puree and toss with pasta for a smoother sauce that kids may prefer.
  • Serve over rice with chicken or shrimp.

Nutrition

Calories: 58kcal, Carbohydrates: 9g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 303mg, Potassium: 501mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1426IU, Vitamin C: 36mg, Calcium: 27mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published August 2020.

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Comments

  1. 5 stars
    Love this Ratatouille recipe easy to make and very tasty I did add the white beans and Parmesan cheese It made the house smell wonderful I served it over pasta and when I gave it to my husband the words out of his mouth after the first bite were Hmmmmmm ! That says it all This recipe is a keeper Keep up the good work Amy

  2. 5 stars
    Its so goood! I love how you can just cook all the vegetables together, no multiple steps! I added basil becus i ran out of oregano. This was so delicious over whole wheat pasta. I thought about blending it bcus i was worried that my toddler wouldnt like it chunky but she ate it with barely any complains. I enjoyed it most of all, very easy, healthy and yummy!