Stovetop Ratatouille Mac and Cheese

Stovetop Ratatouille Mac and Cheese

Fresh garden bounty steals the show in this creamy three-cheese pasta with a crunchy bread crumb topping.

prep time
30
minutes
cook time
50
minutes
servings
6

Ingredients



























Cooking Instructions

1


Cook pasta according to package directions; drain. Meanwhile, sauté zucchini, yellow summer squash and eggplant in 1 tablespoon olive oil in a large skillet in batches until tender. Remove vegetables with a slotted spoon to a large bowl; keep warm. Sauté bell peppers and onion in 1 tablespoon olive oil in the same skillet until crisp-tender. Add tomatoes; cook and stir until tender. Reduce heat to medium-low. Add garlic, rosemary, thyme, 1 teaspoon salt and 1/2 teaspoon pepper; cook and stir for 1 minute.  Transfer to bowl; set aside.


2

Melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, mustard, oregano and cayenne. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduced heat to low; gradually stir in mozzarella, asiago and parmesan until melted. Add pasta, reserved vegetable mixture, remaining salt and pepper, basil and 1/4 cup parsley; heat through, stirring constantly. Remove from heat; keep warm.


3

Toast bread crumbs in remaining olive oil in a small skillet over medium-low heat. Add remaining parsley; heat through, toss to combine. Sprinkle bread crumb mixture over pasta.


Ingredients



























Cooking Instructions

1


Cook pasta according to package directions; drain. Meanwhile, sauté zucchini, yellow summer squash and eggplant in 1 tablespoon olive oil in a large skillet in batches until tender. Remove vegetables with a slotted spoon to a large bowl; keep warm. Sauté bell peppers and onion in 1 tablespoon olive oil in the same skillet until crisp-tender. Add tomatoes; cook and stir until tender. Reduce heat to medium-low. Add garlic, rosemary, thyme, 1 teaspoon salt and 1/2 teaspoon pepper; cook and stir for 1 minute.  Transfer to bowl; set aside.


2

Melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, mustard, oregano and cayenne. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduced heat to low; gradually stir in mozzarella, asiago and parmesan until melted. Add pasta, reserved vegetable mixture, remaining salt and pepper, basil and 1/4 cup parsley; heat through, stirring constantly. Remove from heat; keep warm.


3

Toast bread crumbs in remaining olive oil in a small skillet over medium-low heat. Add remaining parsley; heat through, toss to combine. Sprinkle bread crumb mixture over pasta.


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