Slow Cooker Ratatouille Pasta

Course: Dinner
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 servings; apx
Author: Michelle De La Cerda
Slow Cooker Ratatouille Pasta ~ The iconic French stewed vegetable dish merges with its Italian neighbor creating a simple, yet hearty and full flavored dinner, all done in the slow cooker.
Print

Ingredients

  • 2 1/2 cups cubed eggplant (about 1 medium sized)
  • 2 1/2 cups sliced and halved zucchini (about 2 store bought sized)
  • 2 medium bell peppers; chopped (red and green, but any will do)
  • 1 garlic clove; minced/grated
  • 1 cup chopped onions
  • 2 tbsp fresh chopped basil
  • 10 oz dried pasta (penne, rigatoni, shells, bowties)
  • 2-23 oz jars Ragu Homestyle Thick & Hearty Roasted Garlic sauce
  • 2 cups broth (vegetable to keep it vegetarian/vegan, otherwise chicken will do)

Optional Garnish

  • 2 tbsp freshly chopped parsley
  • 1/4 cup fresh grated pecorino or parmesan cheese

Instructions

  1. Prep the vegetables and add them to the slow cooker.
  2. Add the dried pasta on top of the veggies.
  3. Sprinkle the basil in over the pasta.
  4. Pour both jars of sauce over the pasta, taking care to cover the pasta and allow it to filter down into the 'cracks' to the vegetables.
  5. Add the broth.
  6. Replace the lid, turn onto low and cook for 2 hours.
  7. After two hours, stir well, mixing everything together.
  8. Replace the lid and cook an additional 2 hours or until the pasta is done and ready to serve.
  9. Serve and if using the optional garnishes, sprinkle them over each portion and enjoy.

Recipe Notes

Cooking times will vary based on your own slow cooker, so adjust the time accordingly.