Ratatouille Fettuccine Alfredo

The flavors of ratatouille, like eggplant, zucchini, and tomatoes, meet up with fettuccine Alfredo in a baked pasta casserole. The sauce is enriched with pumpkin puree, and a layer of bubbling cheese tops it all off.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 566 Calories

Ingredients

• 1 cup canned pumpkin puree
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• ½ cup chopped green bell pepper
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 6 cloves garlic, minced
• 1 yellow squash, diced
• ½ cup chopped fresh mushrooms
• cooking spray
• ½ cup onion, chopped
• 1 eggplant, diced
• 1 (16 ounce) jar Alfredo sauce
• 1 (12 ounce) package dry fettuccine pasta
• 1 tablespoon dried Italian seasoning
• 1 zucchini, peeled and diced

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish with cooking spray.

Step 3

Heat olive oil in a large skillet over medium heat; cook and stir eggplant, onion, and garlic until softened, about 8 minutes. Stir in diced tomatoes, zucchini, yellow squash, mushrooms, green bell pepper, and Italian seasoning; season with salt and black pepper. Bring the mixture to a boil and reduce heat to low; simmer until vegetables are tender, about 20 minutes.

Step 4

Mix Alfredo sauce with pumpkin in a bowl until smooth. Spread fettuccine into the prepared baking dish in an even layer, and spoon Alfredo sauce mixture over pasta. Top pasta with cooked vegetables, and sprinkle mozzarella cheese over the top.

Step 5

Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.