- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe skillet, prepare this recipe in an extra-large skillet as directed through Step 2. Transfer the mixture to a 2-qt. square or rectangular baking dish and bake as directed.
Ingredients
- 8 oz. dried whole grain penne pasta
- 2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into ½-inch slices
- 2 cups coarsely chopped tomatoes
- ½ cup chopped celery
- ½ cup chopped red onion
- 3 cloves garlic, minced
- 1 15-oz. can no-salt-added tomato sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 15-oz. can no-salt-added red kidney beans, rinsed and drained
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions; drain.
- Meanwhile, in an extra-large oven-safe skillet cook squash, tomatoes, celery, onion, and garlic over medium 6 to 7 minutes or until nearly tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in the next six ingredients (through pepper). Stir in cooked pasta and beans.
- Transfer skillet to oven. Bake, covered, 20 minutes. Sprinkle with additional oregano and/or thyme.
Nutritional Information:
Per serving (2 cups): 428 calories, 84 g carbohydrates, 20 g protein, 2.2 g total fat, 0.4 g saturated fat, 0 g cholesterol, 438 mg sodium, 13 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 3 votes)My children love this recipe and they are picky eaters 😂 it’s a very versatile recipe. thank you
Fantastic! Delicious and easy to make. Full of color and flavor.
This is a delicious dish! I didn't have squash on hand so used a green bell pepper instead. My tomatoes were fresh from my garden. Will definitely make this again!
This was sooooo good! I did add red pepper seed and I switched out the celery for some fresh peppers I had. Very good - hard not to go back for seconds!
Great recipe! I didn't have fresh oregano or thyme so I used dried, and I added a pinch of cayenne pepper. I used red lentil penne. Very tasty!
What can be used in place of a skillet? Thanks!
Cant wait to try it! Thank you!