This Roasted Ratatouille Pasta is a comforting, veggie-packed dinner with aubergine, courgette, peppers and cherry tomatoes roasted until sweet and tender, then tossed through pasta in a rich balsamic tomato sauce.
I've updated this old favourite with sun-dried tomatoes and a thicker sauce that really coats the pasta. Serve with Parmesan and fresh basil, or make it ahead as an easy cheesy pasta bake.
It's full of flavour from garlic, sun-dried tomatoes and Italian herbs, and it's a delicious way to get more vegetables into your diet. You can serve it straight from the pan with Parmesan and fresh basil, or make it ahead, top it with cheese and turn it into an easy ratatouille pasta bake.
We've been making versions of this recipe for years, but after retesting it, I wanted a thicker, richer sauce that really coated the pasta. Roasting the vegetables first gives them so much flavour, while the balsamic vinegar adds just the right amount of sweetness and tang.
I also love that you can prepare the whole thing in advance. There is something very satisfying about knowing dinner is already sorted and all you need to do is put a pasta bake in the oven. Perfect for busy weeknights.
Recipe update: This recipe was originally published on 17 August 2015 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Make Ratatouille Pasta
- Why Roast the Vegetables for Ratatouille Pasta?
- Make-Ahead Ratatouille Pasta Bake
- Tips for Making the Pasta Bake Ahead
- Variations
- What to Serve with Ratatouille Pasta
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Tomato Pasta Recipes
- Recipe
- Feedback
Why You'll Love It
- Packed with vegetables. Aubergine, courgette, peppers and tomatoes make up a big part of this dish. It's a really good way to add more variety to your meals without having to serve several vegetable side dishes.
- Comforting and filling. This is proper comfort food, with tender roasted vegetables and pasta coated in a rich tomato sauce. It's an alternative to creamy pasta dishes but still really satisfying.
- Full of flavour. Roasting brings out the natural sweetness of the vegetables, and the sun-dried tomatoes, garlic, Italian seasoning and balsamic vinegar give the sauce plenty of depth.
- Perfect for meal prep. Make the ratatouille pasta ahead of time and reheat it as a cheesy pasta bake. You can also freeze the vegetable sauce separately, ready for another meal.
- Easy to adapt. Use your favourite pasta shapes, swap the vegetables depending on what you have, or add extra cheese and a little chilli for something different.
Recipe Overview
- Prep and cooking time: 20 minutes prep and 45 minutes cooking, with the pasta and sauce prepared while the vegetables roast.
- Serves: 4 people.
- The method: Roast aubergine, courgette, peppers and cherry tomatoes until tender, then toss with pasta in a rich balsamic tomato sauce.
- Best pasta: We use spirali, but rigatoni, penne and fusilli all work well with the chunky vegetables.
- Make ahead: Serve immediately with Parmesan and basil, or transfer to a baking dish, top with cheese and reheat as a ratatouille pasta bake.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - We used spirali pasta shapes rather than spaghetti, as the chunky roasted vegetables and tomato sauce work really well with them. Rigatoni, penne and fusilli are all good choices because the sauce gets into the pasta and the vegetables are easy to scoop up with every forkful. Spaghetti will still work if that's what you have.
- Aubergine (eggplant) - One of the main ingredients in ratatouille. Roasting makes the aubergine soft and almost creamy in the middle. Look for one that feels firm and has smooth, shiny skin. There is no need to peel it.
- Courgette (zucchini) - Adds extra vegetables and a lovely soft texture. Choose smaller, firm courgettes if possible, as very large ones can contain more water.
- Bell peppers - We used red and yellow peppers for their sweetness and colour. Orange peppers work well too. Green peppers have a slightly more bitter flavour, so I prefer the sweeter varieties in this recipe.
- Cherry tomatoes - These roast with the vegetables and become soft and juicy. Their juices help bring everything together when the vegetables are mixed into the pasta.
- Shallots - These give the sauce a slightly sweet onion flavour. You can use a small red or brown onion instead, or use frozen chopped onions to save some time.
- Garlic - Fresh garlic adds so much flavour to the sauce. Garlic paste or frozen chopped garlic can be used if that's what you have.
- Olive oil - Used to roast the vegetables and soften the shallots and garlic. It helps the vegetables roast rather than dry out and adds flavour to the finished dish.
- Italian seasoning - A convenient mixture of dried herbs, usually including oregano and basil. You can also use a mixture of dried oregano and basil, as we did in the original recipe.
- Tomato purée (tomato paste) - Gives the sauce a more concentrated tomato flavour without having to add a tin of tomatoes. Cooking it briefly in the pan helps develop that rich flavour.
- Sun-dried tomatoes - These add a lovely intense tomato flavour. Chop them quite finely so they mix evenly through the sauce. If they are packed in oil, drain them first.
- Balsamic vinegar - This is one of my favourite ingredients in the recipe. It adds a slightly sweet, tangy flavour that works really well with the roasted vegetables and concentrated tomato sauce.
- Pasta water - Don't forget to reserve some of the cooking water before draining your pasta. The starch in the water helps loosen the tomato mixture and makes a sauce that coats the pasta rather than leaving it dry.
- Parmesan and fresh basil (not pictured) - Finish the pasta with freshly grated cheese and torn basil leaves. Use a vegetarian hard cheese if needed, or leave the cheese off for a dairy-free and vegan option.
How to Make Ratatouille Pasta
- Prep: Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6.
- Prepare the veg: Spread the chopped aubergine, courgette, peppers and cherry tomatoes over a large baking tray. Drizzle over half of the olive oil and add a generous pinch of salt and pepper, then mix until all the vegetables are coated. Arrange in an even layer.
- Cook the veg: Roast for 45 minutes, turning halfway through, until the vegetables are soft and starting to caramelise around the edges.
You may need two trays depending on their size. It's important not to overcrowd the vegetables, otherwise they will steam rather than roast.
- Cook the shallots & garlic: Towards the end of the roasting time, heat the remaining olive oil in a large frying pan over a medium heat. Add the chopped shallots and garlic and cook gently until softened, without letting the garlic burn.
- Build the flavour: Add the Italian seasoning, tomato purée, chopped sun-dried tomatoes and balsamic vinegar. Stir everything together and cook for 2 minutes to bring out the flavours.
- Cook the pasta: Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions, until al dente. Before draining, reserve 160ml of the pasta cooking water.
- Bring everything together: Add the cooked pasta and reserved pasta water to the pan with the tomato mixture. Tip in the roasted vegetables, including the juices from the baking tray.
- Mix: Mix everything together over a low heat until the pasta is well coated and the vegetables are heated through. Taste and adjust the seasoning if needed.
- Serve: Serve immediately with grated Parmesan, fresh basil and a little freshly ground black pepper.
Why Roast the Vegetables for Ratatouille Pasta?
Traditional ratatouille is a French vegetable dish, usually made by cooking aubergine, courgette, peppers, tomatoes and herbs together until tender. For this ratatouille pasta recipe, we roast the vegetables instead.
Aubergine and courgette both contain a lot of water. When they are cooked together in a pan, they can release moisture and sometimes end up soft and watery without much colour.
Roasting helps evaporate some of that moisture and brings out their natural sweetness. You also get those lovely slightly browned edges, which add so much flavour. The cherry tomatoes soften and burst as they roast, releasing their juices, while the peppers become sweet and tender.
Once everything is mixed with the garlicky balsamic tomato sauce, you get a pasta dish that's rich and comforting, with plenty of vegetables in every serving.
Make-Ahead Ratatouille Pasta Bake
One of my favourite things about this recipe is that you can turn it into a cheesy ratatouille pasta bake. This is perfect for those busy evenings when you want a homemade dinner without having to cook everything from scratch.
You can make the pasta and roasted vegetables in advance, assemble everything in an ovenproof dish and then reheat it with a layer of cheese on top.
It's also a delicious way to give leftover ratatouille pasta a new lease of life.
How to Make Ratatouille Pasta Bake
- Make the ratatouille pasta following the recipe above. If you're preparing it specifically for baking later, cook the pasta for 1-2 minutes less than the packet instructions, so it's still fairly firm.
- Mix the pasta with the roasted vegetables and balsamic tomato sauce, making sure everything is well coated.
- Transfer the pasta mixture to an ovenproof baking dish. If it looks a little dry, mix in a splash of water or extra tomato sauce.
- Allow it to cool promptly, then cover and refrigerate until you're ready to cook it.
- When you're ready to eat, preheat the oven to 200°C/180°C (fan)/400°F/Gas 6.
- Sprinkle grated mozzarella, Cheddar or your favourite melting cheese evenly over the top.
- Bake until the cheese is melted and golden and the pasta is steaming hot all the way through. This will take about 30 minutes. Cover loosely with foil if the cheese starts browning before the centre is thoroughly heated.
- Finish with fresh basil and serve.
Tips for Making the Pasta Bake Ahead
The most important thing is to make sure the pasta has enough sauce. Pasta absorbs liquid as it sits in the fridge, so adding a little extra water or tomato sauce before baking can help stop it drying out.
I recommend using pasta shapes rather than spaghetti if you're planning to turn this into a bake, as they hold their shape and are easier to mix with the vegetables.
Mozzarella is lovely for a soft, stretchy cheese topping, while mature Cheddar gives a stronger flavour. A mixture of both works well.
For the best texture, you can also make the roasted ratatouille and tomato sauce in advance, then cook fresh pasta on the day and assemble the bake. But if convenience is the priority, making the whole dish ahead is a great option.
Variations
Extra vegetables - Mushrooms, asparagus or extra peppers can all work well. Just remember that different vegetables have different roasting times. Softer vegetables are the easiest swaps, while harder ones like carrots may need to be cut smaller or cooked for longer.
Creamy ratatouille pasta - Stir in a couple of tablespoons of crème fraîche or cream cheese at the end for a creamier sauce. You may need a little extra pasta water to loosen it.
Spicy ratatouille pasta - Add a pinch of dried chilli flakes with the Italian seasoning. You can also finish the pasta with extra chilli flakes if you want more heat.
Extra protein - This is a satisfying vegetarian pasta dish as it is, but you can add cooked chicken, prawns or flaked salmon if you prefer. For a vegetarian option with extra protein, try stirring through some cooked butter beans.
Vegan ratatouille pasta - The pasta and sauce can be vegan, provided you use a suitable pasta and leave off the Parmesan or replace it with your favourite dairy-free cheese. For the pasta bake, use a vegan melting cheese.
Different pasta - We used pasta shapes, but spaghetti, linguine, penne or wholewheat pasta can all work. The quantity of sauce may need adjusting slightly depending on the type of pasta.
Use leftover ratatouille - If you already have some cooked ratatouille in the fridge, you can heat it with the balsamic tomato mixture and stir through freshly cooked pasta for an easier meal.
What to Serve with Ratatouille Pasta
This is a pretty substantial meal on its own, with pasta and plenty of roasted vegetables, so you don't necessarily need a side dish. However, if you want to make the meal go a little further, or you're serving it to friends and family, there are lots of things that go well with it.
Garlic bread is always a winner with pasta. easy cheesy garlic bread is perfect for soaking up the rich balsamic tomato sauce. If you're short on time, air fryer garlic bread is another easy option.
A fresh salad balances the rich, comforting pasta really well. cucumber tomato salad is a light and refreshing choice. You could also serve a simple green salad with some homemade lemon vinaigrette.
Extra vegetables are a good option if you want to make the meal even more veggie-packed. Roasted tenderstem broccoli goes really well with the tomato flavours, as do garlic and herb roasted mushrooms.
For something extra simple, serve the ratatouille pasta with some warm crusty bread, a little extra grated cheese and plenty of fresh basil.
Storage
In the fridge: Allow the ratatouille pasta to cool and transfer it to an airtight container. Refrigerate within 2 hours and eat within 48 hours.
In the freezer: For the best texture, freeze the roasted vegetable sauce separately from the pasta for up to 3 months. Defrost in the fridge before reheating.
To reheat: Add a splash of water and heat gently in a pan until steaming hot throughout. Alternatively, transfer to an ovenproof dish, add cheese and bake until thoroughly heated.
Dannii's Top Tips
- Don't overcrowd the roasting tray. Spread the vegetables in a single layer, using two trays if needed. This helps them caramelise rather than steam.
- Cut vegetables evenly. Aim for similar-sized, bite-sized pieces so everything roasts at the same rate.
- Check the vegetables towards the end. The 45-minute cooking time is a guide. The aubergine should be completely tender, with some caramelised edges on the vegetables.
- Don't waste the roasting juices. The cherry tomatoes release lots of flavour as they cook, so scrape all those delicious juices into the pasta sauce.
- Don't skip the balsamic vinegar. It adds sweetness and tanginess, balancing the rich tomato flavours.
- Save the pasta water. The starchy water helps the sauce coat the pasta. Add a little extra if the finished dish looks dry.
- Season as you go. Season the vegetables before roasting, then taste everything before serving. Remember that the sun-dried tomatoes and cheese also add saltiness.
- Undercook the pasta for a pasta bake. Cook it for 1-2 minutes less than the packet instructions, as it will continue cooking when reheated in the oven.
- Make it more kid-friendly. If your children aren't keen on chunky vegetables, blend some of the roasted vegetables into the tomato sauce for a smoother texture.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Vegetables are watery | The baking tray was overcrowded, causing the vegetables to steam rather than roast. | Spread the vegetables between two trays and roast until soft with slightly browned edges. |
| Aubergine is chewy | The pieces were too large or haven't cooked for long enough. | Cut into even, bite-sized pieces and roast until completely tender. |
| Pasta is too dry | The pasta has absorbed the sauce, or not enough pasta water was added. | Stir in a splash of reserved pasta water and heat everything together until coated. |
| Sauce is too watery | The vegetables released extra moisture or too much pasta water was added. | Simmer everything together for a few minutes to reduce the liquid. Add pasta water gradually next time. |
| Pasta tastes bland | The vegetables or tomato sauce weren't seasoned enough. | Taste before serving and adjust the salt and pepper. Finish with fresh basil and grated cheese. |
| Pasta bake is dry | The pasta absorbed moisture while stored in the fridge. | Add a splash of water or extra tomato sauce before adding the cheese and reheating. |
| Cheese browns before the middle is hot | The topping is cooking faster than the chilled pasta underneath. | Cover loosely with foil and continue baking until the centre is steaming hot throughout. |
Frequently Asked Questions
Ratatouille pasta is a pasta dish made with the vegetables traditionally used in French ratatouille, usually aubergine, courgette, peppers, tomatoes, onion and herbs. Traditional ratatouille doesn't contain pasta. This recipe takes those familiar vegetable flavours, roasts them and mixes them with pasta and a rich tomato sauce for a comforting meal.
Pasta shapes such as rigatoni, penne and fusilli are particularly good because they hold the chunky vegetables and tomato sauce. Spaghetti or linguine also work, but if you're planning to turn the recipe into a pasta bake, I recommend using pasta shapes.
The most important thing is to roast the vegetables in a single layer, rather than overcrowding the baking tray. Aubergine, courgette and tomatoes naturally contain a lot of water. Giving them enough space in the oven helps some of that moisture evaporate. The tomato purée and sun-dried tomatoes also help create a rich sauce without needing lots of additional liquid.
It depends on how your children feel about vegetables. This is definitely not a recipe where the vegetables are hidden, as there are plenty of colourful chunks throughout. If you have children who prefer a smoother sauce, you can blend some or all of the roasted vegetables with the tomato mixture before adding the pasta. The cheesy pasta-bake option can also make it feel like a more familiar family pasta dinner.
Yes. Although this makes a delicious vegetarian meal, you can stir in leftover roast chicken or add cooked prawns or salmon. You could also serve the pasta alongside grilled chicken rather than mixing meat into the dish.
Yes. You can make the whole dish ahead, allow it to cool and store it covered in the fridge for up to 48 hours. Reheat it in a pan with a splash of water, or transfer it to an ovenproof dish, top with cheese and bake until steaming hot throughout. For the best texture, you can also prepare the roasted vegetables and sauce in advance, then cook fresh pasta just before serving.
No, not for this recipe. We roast the aubergine until it's completely tender, and there is no need to salt it and leave it to drain first. If you're using a particularly large or watery aubergine, you can salt the pieces beforehand and pat them dry, but it's not an essential step.
Pasta absorbs sauce while it's stored, so add a little water before reheating. For individual portions, gently heat the pasta in a frying pan with a splash of water, stirring until it is steaming hot throughout. If reheating it as a pasta bake, add a splash of water or tomato sauce before topping with cheese. Reheat thoroughly, making sure the centre is hot before serving. Leftovers should only be reheated once.
More Tomato Pasta Recipes
If you've tried this Roasted Ratatouille Pasta, we'd love to hear how you got on in the comments below. Did you serve it straight from the pan or make the cheesy pasta bake?
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Ratatouille Pasta
Ingredients
- 500 g (1 lb) of Aubergine (eggplant) - diced
- 2 Courgettes (zucchini) - diced
- 1 Red bell pepper - diced
- 1 Yellow bell pepper - diced
- 150 g (5 ¼ oz) of Cherry tomatoes
- 2 tablespoons of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 3 Shallots - diced
- 3 Garlic cloves - crushed
- 1 tablespoon of Italian seasoning
- 1 tablespoon of Tomato puree
- 60 g (2 oz) of Sun-dried tomatoes
- 2 tablespoons of Balsamic vinegar
- 160 g (6 oz) of Pasta
- 160 ml (⅔ cup) of Reserved pasta water
To serve:
- Fresh basil - chopped
- Parmesan - grated
For the optional pasta bake:
- 100 g of Mozzarella - grated
Instructions
- Prep: Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6.
- Prepare the veg: Spread the 500 g of Aubergine (eggplant), 2 Courgettes (zucchini), 1 Red bell pepper, 1 Yellow bell pepper (all diced) and 150 g of Cherry tomatoes over a large baking tray.Drizzle over 1 tablespoon of Olive oil and add ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper, then mix until all the vegetables are coated. Arrange in an even layer.
- Cook the veg: Roast for 45 minutes, turning halfway through, until the vegetables are soft and starting to caramelise around the edges.
- Cook the shallots & garlic: Towards the end of the roasting time, heat 1 tablespoon of Olive oil in a large frying pan over a medium heat.Add 3 Shallots (chopped) and 3 Garlic cloves (crushed) and cook gently until softened, without letting the garlic burn.
- Build the flavour: Add 1 tablespoon of Italian seasoning, 1 tablespoon of Tomato puree, 60 g of Sun-dried tomatoes (chopped) and 2 tablespoons of Balsamic vinegar. Stir everything together and cook for 2 minutes to bring out the flavours.
- Cook the pasta Meanwhile, cook 160 g of Pasta in a large pan of boiling water according to the packet instructions, until al dente. Before draining, reserve 160ml of the pasta cooking water.
- Bring everything together: Add the cooked pasta and 160 ml of Reserved pasta water to the pan with the tomato mixture. Tip in the roasted vegetables, including the juices from the baking tray.
- Mix: Mix everything together over a low heat until the pasta is well coated and the vegetables are heated through. Taste and adjust the seasoning if needed.
- Serve: Serve immediately with grated Parmesan, Fresh basil and a little freshly ground black pepper.
Recipe Notes
- Roast vegetables in a single layer for the best flavour and texture.
- Cut vegetables into even-sized pieces.
- Reserve the pasta water before draining.
- Add an extra splash of liquid if the pasta looks dry.
- Slightly undercook the pasta if making the baked version.
- Refrigerate leftovers within 2 hours and eat within 48 hours, or freeze.
- Reheat leftovers only once and ensure they are steaming hot throughout.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jenna says
This is the kind of pasta recipe I've been looking for for years. So tasty and much simpler than I expected. We had it last week and are having it again this week!
Alli says
I made this without aubergine as my local supermarket had run out but it still worked without. This ticked the box for a pasta dish with loads of vegetables which was what I was looking for. I found roasting them for 30 mins was plenty.
Jemma @ Celery and Cupcakes says
This looks so lovely! I like to add balsamic vinegar to my pasta sauces to give it that sweetness without adding any sugar.
Sarah Irving | Susty Meals says
Yum! This recipe sounds amazing, Dannii! I'm definitely adding this to the meal plan! :D x
Kate | The Veg Space says
Yum - what a great idea! Love the sound of balsamic roasted ratatouille, so many ways you could use that. Thanks for linking to my balsamic peach tarts x
Nadia's Healthy Kitchen says
Ooo interesting idea to mix ratatouille with spaghetti, great way to add lots of veggies :) I love aubergine but the taste can be overpowering sometimes. I find it tastes best in a tomato based dish, like this one ;)
Brittany says
I have been loving balsamic's and white vinegar's lately. SO much simple flavor. This meal looks amazing.
Kelley @ Chef Savvy says
I love roasting vegetables! it really brings out the flavor. This spaghetti looks amazing!
Elizabeth says
I need this in my life! Pinned to try later :)
Ashley says
Oh this spaghetti is so right up my alley. All those veggies and the balsamic and the fresh herbs! Sounds fantastic. Herbs really do give so so much flavor!
Valya @ Valya' s Taste of Home says
Love spaghetti meals. Yours look delicious Danny. :)
cheri says
Nice recipe Dannii, I'm a big fan of balsamic vinegar too!
Jen says
Throwing vegetables in a roasting dish with herbs is my favourite kind of cooking, quick and easy. I don't often use balsamic for this though. Should do it more often.
GiGi Eats says
Ratatoullie is my JAM thanks to being FRENCH!! It is a staple in my house - and mixed with spaghetti squash! Mmmmmmmm! :D