Ratatouille Fettuccine Alfredo

Ratatouille Fettuccine Alfredo

12 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
down home mom
Recipe by  down home mom

“Ratatouille meets Alfredo for a vegetarian feast! You can adjust the vegetables to taste, adding more or less of each vegetable to your personal taste.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish with cooking spray.
  2. 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.
  3. 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.
  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.
  5. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.

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Reviews (12)

Rate This Recipe
MomFallon
10

MomFallon

This was a HUGE hit with my kids and dinner guest and I'll definitely make it again. It needed some additional salt & pepper but had a great texture as well as flavor. I made my own alfredo sauce and accidentally used the whole can of pumpkin (actually a great mistake) which made it extra creamy. This is an easy recipe to prepare but has such an elegant appearance. What a great recipe to get the kids to eat their vegetables!

Carrie Bo Beary
7

Carrie Bo Beary

I hate alfredo. I hate pumpkin. This was delicious! Family with 7 kids & we had clean plates!

Chanelle
7

Chanelle

This recipe was very delicious. I would definitely recommend making your own alfredo sauce because the taste of the jarred sauce ruins the dish. I did not have any yellow squash so I used 2 zuchini's instead. Even my 2yr old liked this dish. Thank you for the recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 61.7 g
  • 20%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

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