Sheet Pan Ratatouille Pasta
with toasted panko
Roasting a big tray of vegetables really brings out their best. We use this technique to transform a rustic French comfort food into a homey, satisfying pasta dish filled with flavorful veggies. Do the chopping ahead of time if you can, and the rest of the meal will be largely hands-off.
Ingredients
- Oil, olive - 2 Tbsp
- Panko breadcrumbs - 1/2 cup
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Cheese, parmesan - 1/4 cup , grated, for serving
- Bell peppers, red - 1 , chopped
- Garlic - 4 cloves , chopped
- Eggplant - 1 , chopped into 1" / 2.3 cm cubes
- Zucchini - 12 oz , chopped into 1" / 2.3 cm cubes (sub yellow squash)
- Tomatoes, cherry or grape - 1 1/2 cups , halved
- Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 2 Tbsp
- Italian seasoning - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Pasta, fusilli - 8 oz (sub any short pasta shape)
- Tomato paste - 2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Salt - 1/4 tsp
Prep
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Parmesan / Bell peppers / Garlic - Prep as directed. Store parmesan in its own container. Store bell peppers and garlic together in another container. (Can be done up to 5 days ahead)
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Eggplant / Zucchini - Prep as directed and combine. (Can be done up to 3 days ahead)
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Toast panko - Heat a small, nonstick skillet with olive oil (portion for panko) over medium-low heat. Add panko to heated oil and toss to coat it evenly. Toast the panko until golden brown and fragrant, stirring frequently to prevent burning, 3 to 4 minutes. Stir in salt (portion for panko) and pepper. Cool completely and store in an airtight container. (Can be done up to 3 days ahead)
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Tomatoes - Slice in half. (Can be done 1 day ahead)
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Beans - Drain and rinse.
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Make
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Heat oven to 425F / 218C and set out a large sheet pan (or use two sheet pans if everything won’t fit comfortably on one).
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Heat a large pot of well salted water to a boil for the pasta.
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Toss bell peppers, garlic, eggplant, and zucchini with olive oil (portion for ratatouille), Italian seasoning, red pepper flakes (if using), and some salt. Spread the vegetables out in an even layer on the sheet pan and roast until nearly tender, 15 to 18 minutes, shaking the pan halfway through cooking.
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While vegetables roast, boil the pasta according to package directions. Reserve ½ cup of the pasta water (for 4 servings; adjust if customizing), then drain.
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Whisk together the reserved pasta water, tomato paste, vinegar, and salt (portion for ratatouille) to make a sauce. Return pasta to the pot and toss with sauce. Cover with lid and let the pot sit off the heat until the vegetables are ready.
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Add tomatoes and beans to the sheet pan and give everything a stir. Return vegetables to the oven and continue to roast until everything is tender and heated through, ~5 to 7 minutes more.
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Combine roasted vegetables with the pasta and toss everything together. Add a bit more vinegar or salt and pepper, if needed.
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Divide pasta among serving plates or shallow bowls and top with toasted panko and parmesan. Enjoy!
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