Slow Cooker Ratatouille Pasta
This post is sponsored by Hamilton Beach.
This crowd pleasing vegetarian dish couldn’t be any easier! Toss fresh vegetables and canned tomatoes in your 10 quart slow cooker, turn it on, and let it simmer. I mixed my sauce with pasta but you can totally just eat it as is with some crusty bread for a delicious, easy meal.
Prep Time: 20ish min
Cook Time: 4ish hours
Yield: 8-10 servings
Ingredients
1 lb of rigatoni (or another short pasta)
2 yellow squash
2 zucchini
2 small eggplants (or 1 large eggplant)
1 red bell pepper
4 roma tomatoes
1 large onion
6 cloves garlic
3 tbsp tomato paste
28oz can crushed tomatoes
2 tbsp olive oil
1 tbsp salt (+ more to taste)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp red chili flakes
1 tbsp granulated sugar
1 tbsp Italian seasoning
1 tbsp fresh thyme
2 tsp black pepper
handful of fresh basil
Optional: parmesan cheese for serving
Instructions
Prep! Wash and chop the yellow squash, zucchini, eggplant, red bell pepper, and tomatoes into 1” chunks. Dice the onion. Mince the garlic. Tear the basil into small pieces.
In your 10 quart slow cooker, add the olive oil, onion, garlic, and all of the chopped vegetables. Then add the tomato paste, canned tomatoes, and all the spices. Stir well until all the vegetables are covered in sauce.
Turn your slow cooker on high, cover, and cook for 4 hours.
While the sauce is cooking, cook the pasta according to the package instructions. Set aside until the sauce is done.
After 4 hours, turn off the slow cooker, uncover, and stir. Add the cooked pasta, fresh basil, and stir until everything is well combined. Taste and adjust seasoning as needed. Top with fresh grated parmesan cheese and serve immediately.