Sheet Pan Sausage Ratatouille Pasta
Sheet pan sausage ratatouille pasta is a hearty, one-pan meal that’s perfect for a busy weeknight. It’s packed with flavor and vegetables, and it’s easy to customize to your liking.
This recipe is a twist on the classic French dish ratatouille. It features sausage, eggplant, zucchini, bell peppers, onion, and cherry tomatoes, all cooked together in a rich tomato sauce. The pasta is added to the pan in the last few minutes to soak up all the delicious flavors.
This dish is a great way to use up any leftover vegetables you have on hand. It’s also a great way to get your kids to eat more vegetables.
Tips for Making Sheet Pan Sausage Ratatouille Pasta
- Use your favorite type of sausage.
- Feel free to add other vegetables to the dish, such as mushrooms, squash, or spinach.
- If you want a spicier dish, add a pinch of red pepper flakes.
- Serve this dish with a side of crusty bread to soak up the extra sauce.
This Sheet Pan Sausage Ratatouille Pasta is a hearty and flavorful dish that the whole family will love. It’s a great way to use up any leftover vegetables you have on hand, and it’s also a great way to get your kids to eat more vegetables. So next time you’re looking for a quick and easy weeknight meal, give this recipe a try!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Ingredients
- 3 cups eggplant, cut into 3/4 inch pieces
- 3 cups zucchini, cut into 3/4 inch pieces
- 2 cups cherry tomatoes
- 1 cup coarsely chopped onion
- 2 cups yellow bell pepper, cut into 3/4 inch pieces
- 14 oz smoked sausage, cut into 3/4 inch slices
- 1/3 cup olive oil
- 5 cloves garlic, coarsely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- 1/2 tsp dried basil
- 1/2 tsp rosemary
- 1/2 tsp cracked fennel
- 1/4 tsp marjoram
- 1 5.2 oz package semisoft cheese with garlic and fine herbs, Boursin brand
- 7 oz dried pasta of choice cooked
- 1/2 cup feta crumbled
- 1 cup parmesan cheese, divided
- 1 Tbs chopped fresh parsley, basil or parmesan cheese (garnish)
Instructions
- Preheat the oven to 425 degrees F. Line a 13×18 inch baking pan with foil.
- In a large bowl combine the first 18 ingredients (through marjoram). Place the vegetable mixture in the prepared pan (the pan will be full but when cooked the volume will reduce as the vegetables cook). Roast, stirring once, until the vegetables are nearly tender, 20 minutes.
- Add the feta cheese, crumble semisoft Boursin cheese and parmesan (leave at least 2 Tbs of parmesan cheese) over the vegetable mixture. Roast until the vegetables are browned on the edges and the cheese is softened, 10 minutes. Stir melted cheese into the vegetable mixture.
- Meanwhile, heat pasta according to package directions. Add cooked pasta to the vegetables mixture and toss to combine. If you like, drizzle with additional olive oil and top with remaining 2 Tbs of parmesan cheese and parsley or basil.
Keywords: Main Dish, Dinner, Sausage, Ratatouille, Pasta, Boursin Cheese, Sheet Pan Meals
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