Sometimes, you gotta just go with the flow. This dish was supposed to be all about giant, stuffed shells. But, when Trader Joe’s doesn’t have shells, you improvise. And, a good ratatouille is all about making the most of what’s left in the fridge.
I made this bake for Jackie and her husband. Ya know, since they’re kinda busy doing the whole parenting an infant thing. Pasta and cheese for Dan. Gluten free pasta and plenty of veggies for Jackie. Fresh basil for everyone. (PS – Would people be offended if I wore a basil-scented perfume?)
A good bake is a new parent’s best friend. This one was a winner.
Gluten Free Ratatouille Pasta Bake
1 package brown rice penne (or any gluten free pasta of your choice)
1 tablespoon olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 1/2 cups diced eggplant
1 cup diced red bell pepper
3/4 cup diced zucchini
3/4 cup chopped plum tomato
1/2 cup canned chickpeas, rinsed and drained
1 3/4 cups marinara sauce
1/2 cup plus 2 Tbsp. torn fresh basil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 ounces shredded Italian cheese blend
Preheat oven to 450°F.
Cook pasta according to package directions.
Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 2 minutes. Progressively add eggplant, bell pepper, zucchini, tomato and chickpeas until cooked through. About 6 minutes.
Remove pan from heat; stir in 1 cup marinara, 1/2 cup basil, black pepper, and salt.
Coat a 2-quart glass or ceramic baking dish with cooking spray.
Spread remaining 3/4 cup marinara over bottom of dish. Toss pasta with vegetable mixture and pour in to dish. Sprinkle with cheese.
Bake at 450°F for 12 minutes. Top with remaining basil.
*adapted from Cooking Light’s Ratatouille Stuffed Shells