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5 from 7 votes

Roasted Ratatouille Pasta Recipe

The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Vegetables
Cuisine: French
Keyword: ratatouille pasta
Servings: 3
Calories: 552kcal
Author: Sarah


  • 2 cups zucchini (diced)
  • 2 cups eggplant (diced)
  • 1 onion (diced)
  • 3 cups cherry tomatoes
  • ¼ cup olive oil
  • 4 cloves garlic (minced)
  • 1 medium onion (minced)
  • 5 sun dried tomatoes (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian herb seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • 1 ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 8 oz. spaghetti
  • fresh basil (julienned)
  • fresh parsley (chopped)
  • Parmesan cheese


  • Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.
  • In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.
  • Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.
  • Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!


Calories: 552kcal | Carbohydrates: 80g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1080mg | Potassium: 1126mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1150IU | Vitamin C: 60.9mg | Calcium: 109mg | Iron: 3.7mg