Ratatouille Ricotta Macaroni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED RATATOUILLE = THE BEST RATATOUILLE



Roasted Ratatouille = The Best Ratatouille image

This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It's best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I've made this with and without zucchini; I've used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don't be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. When my roasting pan is completely loaded, I use 1 cup olive oil and 1/2 cup white balsamic vinegar (or 1/2 cup olive oil and 1/4 cup vinegar), and I cook the vegetables for 3 hours. Also, I often omit the thyme altogether: I simply season each layer of vegetables with salt as I add them to the pan. Then once all of the vegetables are in, I pour over the olive oil and white balsamic vinegar. After 1 hour, I stir it; then I stir it again every hour after that until it has roasted for 3 hours total.

Provided by Alexandra Stafford

Categories     Vegetable

Number Of Ingredients 16

12 ounces eggplant, (about 1), chopped into 1-inch pieces, see notes above re quantities
1 1/4 pounds tomatoes, chopped into 1-inch pieces
12 ounces zucchini (about 2), chopped into 1-inch pieces
2 red bell (or other) peppers, seeded and coarsely chopped
1 yellow or white onion, chopped
1 shallot, thinly sliced
4 cloves garlic, minced
1/4 to 1/2 cups olive oil, see notes above
2 to 4 tablespoons white balsamic vinegar
2 teaspoons chopped fresh thyme, optional
1 teaspoon kosher salt plus more to taste
Freshly cracked pepper to taste
dried pasta
roasted ratatouille
freshly grated parmesan
basil

Steps:

  • Preheat the oven to 400° F.
  • In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
  • In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you've seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
  • Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you've increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
  • To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.

RATATOUILLE LASAGNA RECIPE BY TASTY



Ratatouille Lasagna Recipe by Tasty image

Here's what you need: olive oil, yellow onion, bell peppers, garlic, salt, pepper, eggplant, yellow squashes, medium zucchinis, tomato paste, dried oregano, fresh thyme, diced tomato, ricotta cheese, shredded mozzarella cheese, fresh basil, fresh parsley, egg, japanese eggplants, zucchinis, yellow squashes, roma tomatoes, lasagna noodle

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 23

4 tablespoons olive oil, divided
1 yellow onion, diced
3 bell peppers, seeded and chopped
6 cloves garlic, minced, divided
salt, to taste
pepper, to taste
1 lb eggplant, cut into ½-inch (1 cm) cubes
2 yellow squashes, cut into ½-inch (1 cm) cubes
2 medium zucchinis, cut into ½-inch (1 cm) cubes
12 oz tomato paste
1 tablespoon dried oregano
2 tablespoons fresh thyme
28 oz diced tomato
30 oz ricotta cheese
1 cup shredded mozzarella cheese
¼ cup fresh basil, chopped
½ cup fresh parsley, chopped
1 egg
2 japanese eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
6 roma tomatoes, thinly sliced
lasagna noodle, cooked

Steps:

  • Preheat oven to 400°F (200°C).
  • Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
  • Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
  • Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
  • In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
  • To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
  • In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
  • Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 9 grams, Protein 17 grams, Sugar 18 grams

RATATOUILLE WITH PASTA



Ratatouille with Pasta image

Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

3/4 pound short, twisted pasta, such as gemelli or rotini
2 tablespoons extra-virgin olive oil
2 1/2 cups Ratatouille, warmed
1/4 cup freshly grated Parmesan

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g

THE BEST RATATOUILLE



The Best Ratatouille image

Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings as a main, 12 servings as a side

Number Of Ingredients 12

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving

Steps:

  • Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
  • Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

More about "ratatouille ricotta macaroni recipes"

RATATOUILLE (THE BEST) | RICARDO - RICARDO CUISINE
WEB Season with salt and pepper. Set aside in a bowl. In the same skillet, brown the onion, zucchini and bell peppers in the remaining oil. Season with salt and pepper. Add the …
From ricardocuisine.com


WINTER RATATOUILLE - LIDIA - LIDIA'S ITALY
WEB Directions. Preheat oven to 425 degrees. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the parsnips, and cook and toss until the edges begin to soften and …
From lidiasitaly.com


RATATOUILLE RICOTTA MACARONI - CHEFTHEODORERECIPES.COM
WEB Spoon half the ratatouille and the penne into two pasta bowls and sprinkle with half the parmesan and basil leaves. Cover and chill the remaining ratatouille, basil and ricotta …
From cheftheodorerecipes.com


PACCHERI PASTA WITH TOMATO SAUCE AND RICOTTA - THE TELEGRAPH
WEB Jun 23, 2023 Ingredients For the tomato sauce. 2½ tbsp extra-virgin olive oil; ½ onion, very finely chopped; ¼ tsp chilli flakes; 1kg well-flavoured plum tomatoes, chopped, or …
From telegraph.co.uk


ROASTED RATATOUILLE WITH SPAGHETTI - COOKIE AND KATE
WEB Sep 5, 2014 Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated. On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single …
From cookieandkate.com


TRADITIONAL FRENCH RATATOUILLE - FROM A CHEF'S KITCHEN
WEB Jul 22, 2021 Chop the remaining vegetables while the eggplant drains. Pat the eggplant dry with a paper towel. Heat some of the olive oil in a Dutch oven over medium-high heat. Add the eggplant, reduce to medium heat, …
From fromachefskitchen.com


RATATOUILLE & RICOTTA BAKED PASTA - PRICA FARINA
WEB 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 …
From pricafarina.com


RATATOUILLE PASTA - EPICURE.COM
WEB 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 …
From epicure.com


ONE-POT RATATOUILLE PASTA RECIPE - NYT COOKING
WEB Jun 4, 2024 Step 3. Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover …
From cooking.nytimes.com


RATATOUILLE PASTA RECIPE - BON APPéTIT
WEB Aug 11, 2019 Step 2. Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end ...
From bonappetit.com


RATATOUILLE & RICOTTA MACARONI - GOOD FOOD MIDDLE EAST
WEB Tip the tomatoes into a pan with a can of water, the tomato purée, garlic, olives and bouillon. Add the aubergine and courgettes, then cover and simmer for 30 mins until the veg are tender. Meanwhile, mix the ricotta …
From bbcgoodfoodme.com


BEST RATATOUILLE RECIPE - COOKIE AND KATE
WEB Aug 29, 2024 Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and …
From cookieandkate.com


BEST-OF-THE-BEST RATATOUILLE - DELICIOUS. MAGAZINE
WEB Aug 6, 2024 Heat the oil in a saucepan over a medium heat. Add the onion, cook for 3 minutes until starting to soften, then add the garlic and cook for another few minutes until everything is soft but not coloured. …
From deliciousmagazine.co.uk


RATATOUILLE - SIP AND FEAST
WEB Aug 4, 2023 Heat a large Dutch oven or heavy pot to medium heat with 1/2 cup of extra virgin olive oil. Add the eggplant and saute for 7-10 minutes or until well browned. Remove the eggplant to a platter and sprinkle with …
From sipandfeast.com


SUMMER RATATOUILLE WITH PASTA RECIPE - SERIOUS EATS
WEB Dec 18, 2023 Heat 1 tablespoon olive oil in now-empty skillet over medium-high heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring frequently, until softened, about 5 …
From seriouseats.com


BEETROOT & RICOTTA PASTA | JAMIE OLIVER RECIPES
WEB Cook the pasta according to the packet instructions. Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice.
From jamieoliver.com


BEST RATATOUILLE RECIPE | FRENCH VEGGIE STEW - BIANCA …
WEB Jun 9, 2021 Preheat the oven to 392° C (200° C). Heat the olive oil in a large skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute. Now add the tomato paste and …
From biancazapatka.com


EASY RATATOUILLE RECIPE | GOOD FOOD
WEB Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened. …
From bbcgoodfood.com


ONE PAN RATATOUILLE RECIPE - I HEART VEGETABLES
WEB Jan 26, 2017 Dice the onion and add it to the pot. Let it cook for 5 minutes. Mince the garlic and add it to the pot, cooking for another 3 minutes. Add the tomatoes and bundle of thyme. Let it cook for about 5 minutes over …
From iheartvegetables.com


BAKED PASTA WITH PUMPKIN, SPINACH, RICOTTA AND SMOKED CHEESE …
WEB Dec 6, 2020 Put the spinach, drained ricotta, egg, nutmeg, 100ml of the cream and some seasoning into a food processor. Pulse-blend until fairly well mixed. Stir in 50g of the …
From telegraph.co.uk


EASY RATATOUILLE RECIPE - AN ITALIAN IN MY KITCHEN
WEB Apr 17, 2024 How To Make Ratatouille. To start, add chopped eggplant to a large bowl, sprinkle with salt and stir to combine, let rest then drain, place in a cloth and gently …
From anitalianinmykitchen.com


Related Search