Ratatouille-Pasta Gratinee

READY IN: 1hr 30mins
Recipe by Barb G.

This is a recipe out of an old weight watchers cook book. I and my husband really enjoy this recipe. This recipes freezes very well.

Top Review by UmmBinat

Yum! I did this without eggplant and subbed in mushrooms per preference here. I used garlic salt instead of garlic powder and omitted the salt. I used rice pasta in macaroni shape to be gluten free. I did use haloomi cheese as it was what I had on hand but mozzarella would melt better I know. I used canola oil to be corn free. I may make this again with mozzarella.

Ingredients Nutrition

Directions

  1. Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
  2. In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Sauté until vegetables are softened, 1 to 2 minutes.
  3. Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
  4. Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
  5. Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.

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