adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan ratatouille risoni recipe
One-pan ratatouille risoni recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Turn a classic ratatouille into a budget-friendly one-pan dish by adding risoni for a Mediterranean twist. Minimal washing up, make ahead and freeze for convenience. Use Coles Simply Tomato & Basil Sauce for extra flavour. Grated parmesan is optional but can be a time and cost saver. Join Savvy Dinner Plan for more money-saving recipes across 4 weeks.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 (about 300g) eggplant, cut into 2cm pieces
  • 2 zucchini, coarsely chopped
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 1 red onion, cut into thin wedges
  • 510g jar Simply Tomato & Basil Pasta Sauce
  • 1 vegetable stock cube, crumbled
  • 165g (3/4 cup) dried risoni pasta
  • Coles Grated Parmesan Cheese, to serve (optional)
  • Fresh basil leaves, to serve
Instructions:
  • In a large, deep, non-stick frying pan over medium-high heat, warm the oil. Sauté the eggplant until golden, about 5 minutes. Add zucchini, capsicum, and onion, and cook until vegetables soften slightly, about 5 minutes, stirring occasionally.
  • Pour in the pasta sauce, stock cube, and 310ml (1 1/4 cups) of water into the pan. Heat until boiling, then mix in the risoni. Cover the pan, lower the heat to medium, and let it simmer for 12-15 minutes, stirring occasionally, until the risoni is al dente.
  • Finish off the ratatouille by generously sprinkling it with Parmesan cheese, if desired, and garnish with fresh basil before serving.

Similar Recipes