Ratatouille & ricotta baked pasta from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 28) by Julia Turshen

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Notes about this recipe

  • Brittania on February 17, 2026

    Very good and handy for the week. 1lb of pasta perhaps makes a little too much!

  • CCloutier on July 16, 2023

    I cooked the tomatoes with some onion in a pan and ended up adding a can of cherry tomatoes and cooked it all until jammy for a sauce (threw in some basil and some extra fennel. Loved the crispy texture of the pasta edges from baking.

  • anya_sf on October 09, 2022

    I just had 2 zucchini but double the tomatoes - this recipe is flexible that way. Part-skim ricotta worked. The sheet pan method to finish the pasta really added a nice texture. Very good!

  • Lsblackburn1 on September 05, 2021

    Not mind-blowing, but easy, healthy and tasty on a weeknight. Makes a ton! I used wagon wheel pasta - they worked great for this.

  • patioweather on July 02, 2021

    This was simple and great. My partner who hates eggplant even gobbled it up. I slightly increased the amount of tomato because I had two normal-sized tomatoes laying around. The creamy eggplant was the star though.

  • mnrickert on May 06, 2021

    Julia was right - there really is a shocking amount of vegetables shoved into this pasta dish! That said, my family didn't notice and went back for seconds so I'm calling it a win. Next time, I'll double the amount of cherry tomatoes and perhaps more ricotta as I like my pasta a little bit more saucy.

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