Slow cooker penne with ratatouille turns eggplant, zucchini, bell peppers, and tomatoes into a colorful, satisfying pasta sauce. Cooking the pasta separately keeps every tube al dente while the vegetables become tender and deeply flavored.
Prep: 30 min · Cook: 5 hr · Total: 5 hr 30 min
Slow Cooker Penne with Ratatouille
Ingredients
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic for 30 seconds, then transfer the mixture to a 5- to 6-quart slow cooker.
- Add the eggplant, zucchini, bell peppers, crushed tomatoes, tomato paste, broth, oregano, thyme, optional fennel, red pepper flakes, salt, pepper, and remaining olive oil. Stir gently.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the vegetables are tender but still hold their shape.
- When the ratatouille is nearly ready, bring a large pot of well-salted water to a boil. Cook the penne until just al dente, about 1 minute less than the package directions. Reserve ¾ cup pasta water, then drain.
- Taste the ratatouille and adjust the seasoning. Stir in the basil and parsley. If the sauce is watery, uncover and cook on high for 15 minutes.
- Return the penne to the warm pot. Add about 4 cups of ratatouille and ¼ cup reserved pasta water; toss over low heat until the sauce coats the pasta. Add more pasta water as needed.
- Serve immediately with Parmesan or nutritional yeast. Refrigerate or freeze the extra ratatouille for another meal.
Estimated per serving: 410 calories · Protein 12 g · Fat 11 g · Carbs 67 g · Fiber 9 g · Sodium 610 mg
Why This Recipe Works
- Large vegetable pieces: stay distinct through slow cooking.
- Tomato paste: gives the sauce body and concentrated flavor.
- Separate pasta: preserves a true al dente texture.
- Fresh herbs at the end: brighten the long-cooked vegetables.
Choosing and Cutting the Vegetables
Choose firm, glossy eggplant and small to medium zucchini. Cut every vegetable into roughly ¾-inch pieces so they cook evenly while keeping the ratatouille colorful and substantial.
Helpful Tips
- Do not peel the eggplant or zucchini.
- Avoid lifting the slow-cooker lid repeatedly.
- Cook the penne just shy of done because it finishes in the sauce.
- Store extra ratatouille separately from the pasta.
Variations
- Vegan: serve with nutritional yeast.
- Protein boost: add white beans near the end.
- Whole grain: use whole-wheat penne.
- Cheesy bake: top leftovers with mozzarella and broil.
Serving Suggestions
Pair with garlic bread, a lemony green salad, or marinated white beans. The extra ratatouille also works over polenta, rice, or toasted sourdough.
Storage and Reheating
Keep pasta and ratatouille separate when possible. Refrigerate sauce for up to 5 days or freeze for 3 months. Reheat gently and toss with freshly cooked pasta.
Frequently Asked Questions
Can I cook the pasta directly in the slow cooker?
For the best texture, cook penne separately and toss it with the finished ratatouille. Pasta cooked in the slow cooker can become soft and absorb too much sauce.
Do I need to salt eggplant first?
No. Modern eggplants are usually mild, and slow cooking makes them tender without a separate salting step.
How do I keep the vegetables from becoming mushy?
Cut them into similar ¾-inch pieces, avoid over-stirring, and begin checking at the low end of the cooking range.
Is this recipe vegan?
The pasta and ratatouille are vegan when served without Parmesan or with nutritional yeast.
What can I do with extra ratatouille?
Serve it over polenta, spoon it onto toast, fold it into an omelet, or use it as a side for grilled food.
How long does ratatouille keep?
Store ratatouille separately from pasta for up to five days in the refrigerator or three months in the freezer.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.