I had a leftover bag of ratatouille burning a hole in my freezer. I absconded with the leftovers after a Whistler weekend and this recent rainy Vancouver weather inspired some hearty feasts. The next time you have leftover ratatouille, I strongly recommend making it into a pasta sauce. Here is the rundown on the ratatouille, four different ways. -bvox
Tomatoes, garlic, onions, zucchini, eggplant, bell peppers, mushrooms and cheese, layered in a casserole – drizzle with olive oil, crack some salt and pepper on top, nicely tuck some herbs in – and bake in an oven at 400 degrees F until bubbly and golden.
Oven-Baked Ratatouille Macaroni with Cheesy Topping
I whizzed the thawed ratatouille in the food processor. It turned into a thick and rich pasta sauce that is full of flavour. Add sauce to cooked pasta and top with cheese, herbs and bread crumbs. Bake in a 375 F oven until the top is golden and bubbly around the edges.
Spaghetti with Ratatouille Sauce and Ricotta Cheese Topping
I find pasta and sauce too heavy on its own and like to add a fresh topping to it. This time it was ricotta cheese with lemon zest, parmsean cheese and herbs. It add a zesty and light burst of flavour to the dish.
Ratatouille Rigatoni with Kale Pesto
Adding kale pesto to the top gives the sauce another layer of flavour. Toss sauce with cooked pasta and add a dollop of pesto to the top. I tried my hand at making my first quenelle with the pesto. Looks like a firm little bullet perched on top.