Baked Ratatouille Pasta with Canadian Cheddar
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Baked Ratatouille Pasta with Canadian Cheddar
Photography by Sofia Kinachtchouk
This recipe makes 6 servings
Ingredients
-
3 zucchini (total 1 lb/500 g)
2 sweet green peppers
1 eggplant (1 lb/500 g), peeled
2 tbsp (25 mL) extra-virgin olive oil
3 cups (750 mL) quartered mushrooms
2 onions, sliced
4 cloves garlic, minced
2 tsp (10 mL) each dried basil and oregano
1/4 cup (50 mL) tomato paste
1 can (28 oz/796 mL) crushed tomatoes
1 tsp (5 mL) granulated sugar
3/4 tsp (4 mL) each salt and pepper
4 cups (1 L) ziti or penne
1-1/2 cups (375 mL) shredded extra-old Canadian Cheddar cheese
Preparation
Cut zucchini, green peppers and eggplant into 1-inch (2.5 cm) chunks. In large saucepan or Dutch oven, heat oil over medium-high heat; cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano, stirring often, until eggplant is very soft, about 25 minutes. Stir in tomato paste, tomatoes, sugar, salt and pepper.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain, reserving 1/3 cup (75 mL) of the cooking water. Stir reserved cooking water into vegetable mixture; stir in pasta and half of the Cheddar cheese.
Transfer to 13- x 9-inch (3 L) glass baking dish; sprinkle with remaining cheese. Cover with foil; bake in 350° F (180° C) oven until bubbly, about 30 minutes. Uncover and broil until golden, about 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain, reserving 1/3 cup (75 mL) of the cooking water. Stir reserved cooking water into vegetable mixture; stir in pasta and half of the Cheddar cheese.
Transfer to 13- x 9-inch (3 L) glass baking dish; sprinkle with remaining cheese. Cover with foil; bake in 350° F (180° C) oven until bubbly, about 30 minutes. Uncover and broil until golden, about 2 minutes.
- Keywords : Main Course; Vegetarian; Bake; Cheddar cheese; Pasta; Tomatoes;
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