close
description

Want more recipes?

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

4.7
description
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

Ingredients

  • 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

Instructions

  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Leave a Reply Your email address will not be published.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
Abby5 months ago
Reply
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 Hampson6 months ago
Reply
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 PAPIN6 months ago
Reply
Do you want to report this comment as inappropriate?

Cant wait to try it! Thank you!

Healthy eatingshouldn't be a hassle

description

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

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Carla Christian, RD, LD

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

Vegan Ratatouille Baked Penne see more from this author
description
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