Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 8 cups

This saucy vegan ratatouille goes from the stove top to the oven in the same pan. If you don’t have an oven-safe skillet, prepare this recipe in an extra-large skillet as directed through Step 2. Transfer the mixture to a 2-qt. square or rectangular baking dish and bake as directed.

Vegan Ratatouille Baked Penne


  • 8 oz. dried whole grain penne pasta
  • 2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into ½-inch slices
  • 2 cups coarsely chopped tomatoes
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • 3 cloves garlic, minced
  • 1 15-oz. can no-salt-added tomato sauce
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 15-oz. can no-salt-added red kidney beans, rinsed and drained


  1. Preheat oven to 375°F. Cook pasta according to package directions; drain.
  2. Meanwhile, in an extra-large oven-safe skillet cook squash, tomatoes, celery, onion, and garlic over medium 6 to 7 minutes or until nearly tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in the next six ingredients (through pepper). Stir in cooked pasta and beans.
  3. Transfer skillet to oven. Bake, covered, 20 minutes. Sprinkle with additional oregano and/or thyme.

Comments (3)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Abby3 weeks ago
Do you want to report this comment as inappropriate?

This was sooooo good! I did add red pepper seed and I switched out the celery for some fresh peppers I had. Very good – hard not to go back for seconds!

Barbara Hampson2 months ago
Do you want to report this comment as inappropriate?

Great recipe! I didn’t have fresh oregano or thyme so I used dried, and I added a pinch of cayenne pepper. I used red lentil penne. Very tasty!

BARBARA PAPIN2 months ago
Do you want to report this comment as inappropriate?

Cant wait to try it! Thank you!

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap