Macaroni with ricotta and ratatouille
Macaroni with ricotta and ratatouille

Preparation time 20 minutes

Total time: 1 hour

Ingredients

Ricotta garnish

  1. 250 mL (1 cup) ricotta cheese
  2. ½ lemon, zested
  3. 15 mL (1 tbsp.) finely chopped chives
  4. To taste, salt and pepper

Macaroni with ratatouille sauce

  1. 340 g Catelli Smart VeggieTM macaroni
  2. 30 mL (2 tsp.) olive oil
  3. 3 shallots, finely chopped
  4. ¼ eggplant, cut into 1-cm (½-in.) cubes
  5. 2 sprigs thyme, leaves plucked
  6. 1 sprig oregano, leaves plucked
  7. 2 garlic cloves, chopped
  8. 1 zucchini, cut into 1-cm (½-in.) cubes
  9. 1 red pepper, cut into 1-cm (½-in.) cubes
  10. 1 can (796mL) crushed tomatoes
  11. 2 mL (½ tsp.) salt
  12. 5ml (1 tsp.) pepper
  13. 10ml (2 tsp.) sugar
  14. 10 fresh basil leaves, minced

Directions

  1. In a bowl, combine the ricotta, lemon zest, chives, salt, and pepper. Refrigerate.
  2. In a saucepan of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
  3. In a large saucepan, heat the oil over medium heat and then sweat the shallots, eggplant, thyme, oregano, and garlic for 5 minutes.
  4. Add the zucchini and bell pepper, and cook for 5 minutes.
  5. Add the tomatoes, salt, pepper, and sugar, and then let simmer for about 15 minutes.
  6. Divide the ricotta mixture into 4 shallow bowls and cover with pasta.
  7. Add the basil to the ratatouille and spoon over pasta. Serve immediately.

This recipe is courtesy of Tablée des chefs.

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