Name: Italian-French Ratatouille Pasta Bake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large eggplant, diced into 1-inch cubes; 2 medium zucchini, diced; 1 yellow squash (optional), diced; 1 large onion, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 4–5 cloves garlic, minced; 1 (28 oz) can diced tomatoes (or fire-roasted); 2 tbsp tomato paste; 1 lb (450g) dried penne, rigatoni, or ziti pasta; 2 cups shredded mozzarella cheese (divided); 1 cup grated Parmesan cheese (divided); 3–4 tbsp olive oil (divided); 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp dried basil (or 2 tbsp fresh); Salt and black pepper, to taste; Fresh basil leaves, for garnish

This Italian-French Ratatouille Pasta Bake combines tender eggplant, zucchini, bell peppers, and tomatoes simmered with Provençal herbs, then tossed with al dente pasta and layered with gooey mozzarella and Parmesan. Baked until golden and bubbling, it creates a comforting, veggie-packed casserole that beautifully blends rustic French flavors with Italian indulgence.

Why You’ll Love This Recipe:

You’ll fall head over heels for this dish because it transforms humble summer vegetables into something truly magical — a one-pan wonder that’s both nutritious and indulgent. The classic French ratatouille base brings bright, garden-fresh flavors enhanced by garlic, basil, thyme, and a touch of oregano for that unmistakable Italian twist.

Tossing everything with perfectly cooked pasta adds satisfying heartiness, while the double layer of melty mozzarella and nutty Parmesan creates that irresistible cheesy pull and golden crust everyone craves in a bake. It’s vegetarian (easily vegan-adaptable), packed with colorful veggies for a nutrient boost, and feels fancy yet comes together with everyday ingredients.

Perfect for weeknight dinners, potlucks, or impressing guests — it’s make-ahead friendly, reheats beautifully, and tastes even better the next day as the flavors meld. Comfort food at its finest, with a sophisticated French-Italian flair!

Yield: 8 servings

Italian-French Ratatouille Pasta Bake Recipe

Cheesy baked pasta fused with classic French ratatouille veggies — hearty, flavorful, and perfect for cozy dinners.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients

1 large eggplant, diced into 1-inch cubes
2 medium zucchini, diced
1 yellow squash (optional), diced
1 large onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4–5 cloves garlic, minced
1 (28 oz) can diced tomatoes (or fire-roasted)
2 tbsp tomato paste
1 lb (450g) dried penne, rigatoni, or ziti pasta
2 cups shredded mozzarella cheese (divided)
1 cup grated Parmesan cheese (divided)
3–4 tbsp olive oil (divided)
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil (or 2 tbsp fresh)
Salt and black pepper, to taste
Fresh basil leaves, for garnish

Instructions

Prep those veggies with love! Dice the eggplant, sprinkle generously with salt, and let it sit in a colander for 20–30 minutes. This magic step pulls out bitterness — rinse well and pat super dry. Chop zucchini, squash, onion, peppers, and mince garlic. You’ve got this!
Get that beautiful sear going. Heat 2 tbsp olive oil in a large skillet over medium-high. Add eggplant in batches (don’t crowd!) and cook 5–7 minutes until golden and tender. Remove and set aside.
Build the flavor base. In the same pan, add another tbsp oil. Toss in onion and bell peppers — sauté 5 minutes until softened and fragrant. Add garlic and cook 1 minute more (your kitchen smells amazing right now!).
Bring the ratatouille together. Stir in zucchini/squash, cooked eggplant, tomato paste, diced tomatoes (with juice), thyme, oregano, basil, salt, and pepper. Simmer 15–20 minutes, stirring occasionally, until veggies are tender and sauce thickens slightly. Taste and adjust seasoning — it should taste bright and herby!
Cook the pasta perfectly. While sauce simmers, boil a large pot of salted water. Cook pasta 1–2 minutes less than package directions for al dente. Reserve ½ cup pasta water, then drain.
Mix it up! In a huge bowl (or right in the pan if big enough), combine cooked pasta with ratatouille sauce. Add a splash of reserved pasta water if it looks dry — we want it saucy and cohesive.
Layer like a pro. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread half the pasta-veggie mixture in the dish. Sprinkle with 1 cup mozzarella and ½ cup Parmesan.
Second layer magic. Add remaining pasta mixture on top. Cover evenly with the rest of the sauce (it acts like a cozy blanket!). Top with remaining 1 cup mozzarella and ½ cup Parmesan for that golden, bubbly finish.
Bake to perfection. Pop into the oven for 25–30 minutes until cheese is melted, edges bubble, and top turns beautifully golden. For extra wow, broil 2–3 minutes at the end (watch closely!).
Rest and serve with joy! Let it sit 10 minutes so slices hold shape. Garnish with fresh basil, scoop generous portions, and enjoy the cheesy, veggie-loaded goodness. Buon appetito — you just made something special!

Notes

This dish shines with seasonal summer veggies but works year-round with good canned tomatoes. It’s naturally vegetarian — easily adaptable for vegans or meat-lovers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 449Total Fat 25gSaturated Fat 13gUnsaturated Fat 11gCholesterol 101mgSodium 1207mgCarbohydrates 28gFiber 4gSugar 8gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Salt the eggplant pieces and let them sit for 20–30 minutes before cooking to draw out bitterness and excess moisture — rinse and pat dry for the best texture.
Roast or sauté vegetables separately at first to get nice caramelization without steaming them.
Undercook the pasta slightly (al dente minus 1–2 minutes) since it continues cooking in the oven.
Reserve some pasta cooking water to loosen the sauce if it thickens too much.
For extra depth, add a splash of red wine or balsamic vinegar to the ratatouille while simmering.
Use fresh herbs when possible — stir in half at the end for brightness.
Broil for the last 2–3 minutes for a perfectly golden, bubbly top.

Ingredients Notes:

Eggplant acts as the hearty base — choose firm, glossy ones and don’t skip salting to avoid sponginess. Zucchini and yellow squash bring mild sweetness and moisture. Bell peppers (mix colors for visual appeal) add crunch and natural sweetness.

Onion and garlic form the aromatic foundation — yellow onions work best for balanced flavor. Canned diced tomatoes (fire-roasted for smokiness) provide saucy body without fresh tomato seasonality issues; crush them slightly for texture. Dried herbs like thyme, oregano, and basil evoke both French Provençal and Italian notes — fresh can substitute at 3x the amount.

Pasta like penne, rigatoni, or ziti holds sauce beautifully in every tube. Mozzarella (low-moisture for better melt) and Parmesan deliver that classic Italian cheesy richness — freshly grated Parmesan packs more flavor than pre-shredded.

Variations and Substitutions:

Make it vegan by swapping mozzarella and Parmesan for plant-based alternatives or nutritional yeast topping. Add protein with Italian sausage (browned first), grilled chicken, chickpeas, or white beans for extra heartiness.

Swap in summer squash, mushrooms, or artichoke hearts for different veggie profiles. Use gluten-free pasta for a GF version — cook al dente carefully. For a spicier kick, add red pepper flakes or diced jalapeños.

Try fresh cherry tomatoes halved instead of canned for brighter flavor in season. Incorporate a layer of ricotta mixed with egg and herbs between pasta layers for a lasagna-like feel. Switch herbs — more basil for Italian emphasis or herbes de Provence for stronger French vibes. Top with breadcrumbs mixed with garlic and olive oil for crunch.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) covered with foil for 15–20 minutes until warmed through, or microwave individual portions.

Freeze unbaked (assembled) or baked casserole tightly wrapped for up to 2 months — thaw overnight in the fridge and bake/reheat as needed, adding extra cheese if desired. Freezing works best without the top cheese layer — add fresh before reheating for best texture.