Best 5 Ratatouille Ricotta Macaroni Recipes
Indulge in a culinary journey with Ratatouille Ricotta Macaroni, a delightful fusion of flavors and textures. This delectable dish combines the vibrant colors and flavors of ratatouille with the comforting richness of ricotta cheese and macaroni. Discover a symphony of tastes and textures as you savor the tender macaroni, tangy ratatouille, creamy ricotta, and a hint of aromatic herbs. Prepare to tantalize your taste buds with this unique and satisfying dish that promises to transport you to a world of culinary delight.
In addition to the Ratatouille Ricotta Macaroni, the article offers a diverse collection of recipes that cater to various dietary preferences and culinary desires. Embark on a culinary adventure with the hearty and flavorful Vegan Sausage and Peppers Pasta, featuring succulent plant-based sausage, colorful bell peppers, and a rich tomato sauce. Experience a delightful twist on classic comfort food with Creamy Lemon Parmesan Chicken Pasta, where succulent chicken mingles with a luscious lemon parmesan sauce and tender pasta. Alternatively, immerse yourself in the rich and savory flavors of Creamy Pesto Shrimp Pasta, where succulent shrimp are tossed in a velvety pesto sauce and combined with al dente pasta.
For those seeking a lighter and refreshing option, the article presents the vibrant and flavorful Mediterranean Orzo Salad. This delightful salad combines the freshness of orzo pasta, crisp vegetables, juicy tomatoes, and a tangy vinaigrette dressing. Satisfy your sweet cravings with the indulgent Chocolate Mousse, a classic dessert that offers a rich and velvety texture, sure to leave you wanting more.
This article is a treasure trove of culinary delights, offering something for every palate and occasion. From the vibrant and savory Ratatouille Ricotta Macaroni to the decadent Chocolate Mousse, these recipes promise an unforgettable gastronomic experience.
RATATOUILLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
- Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
- Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.
RATATOUILLE & RICOTTA MACARONI
This is a deconstructed twist on macaroni cheese with a layer of Mediterranean veg using Italian ricotta, so you don't have to make a traditional sauce
Provided by Sara Buenfeld
Time 1h
Number Of Ingredients 11
Steps:
- 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 and basil together in a small bowl with plenty of black pepper.
- Boil half of the pasta following pack instructions, then drain, reserving some of the cooking water. Tip into a bowl and toss with half the ricotta mixture and a couple of spoonful of pasta water, adding more to loosen if needed. 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 for another night. Will keep chilled for up to three days. When ready to serve again, warm the ratatouille in a pan over a low heat and continue with the method from step 3.
Nutrition Facts : Calories 456 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 0.98 milligram of sodium
RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
RATATOUILLE PASTA
"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges
RATATOUILLE WITH PASTA
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
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
Tips:
- Use a large skillet or Dutch oven to ensure that all of the vegetables cook evenly.
- Don't be afraid to add more vegetables to the ratatouille. Some good options include zucchini, yellow squash, and bell peppers.
- Season the ratatouille generously with salt and pepper. You can also add a pinch of red pepper flakes for a little spice.
- Let the ratatouille simmer for at least 30 minutes, or until the vegetables are tender. This will allow the flavors to meld together.
- If you don't have any ricotta cheese on hand, you can substitute cottage cheese or cream cheese.
- Serve the ratatouille ricotta macaroni immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Ratatouille ricotta macaroni is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and has a creamy, cheesy sauce. This dish is sure to please everyone at the table.
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