description
Download our top-rated recipe app! Explore hundreds of chef-created whole-food, plant-based recipes. learn more

Ratatouille Baked Penne

  • 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.

By Carla Christian,

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.
description Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning
description Cooking Course

Learn to cook plant-based meals at home

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

Join the course
description
about the author

Carla Christian

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

see more from this author
description
Free Download

Fresh Ideas for the 4th of July e-Cookbook

Celebrate Independence Day with fresh and fabulous recipes featuring summer’s best ingredients.

More from Forks Over Knives

Join our mailing list

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

Thank you! You have been successfully subscribed.