READY IN ABOUT 1¼ hrs

Ratatouille Fettuccine Alfredo

Read Reviews (11)

"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." — down home mom

Directions

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

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 10 mins

Reviews More Reviews

May 11, 2012

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!

—MomFallon

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May 22, 2012

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.

—Chanelle

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14 Ratings

Jun 14, 2012

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

—Carrie Bo Beary

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Jul 08, 2012

Clever idea to mix pumpkin with Alfredo. I used whole wheat fettuccine. If you don't make your own Alfredo sauce, I recommend you buy the fresh refridgerated type. It's more expensive than the jar kind, but the jar stuff is really horrible. Will definately make this again.

—CALIFORNIADREAMIN

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Aug 04, 2012

Omitted eggplant and mushrooms because I didn't have them on hand; used my home-grown tomatoes diced up instead of canned; Awesome!!!

—QUINLANQ

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Jul 02, 2012

Wow!!! Had red pepper on hand -- and just regular old spaghetti -- but otherwise didn't change a thing. I thought the recipe seemed strange -- but we like butternut squash ravioli, so we gave it a chance. Glad that we did -- this is definitely a keeper.

—SPICYGIRL

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Jun 26, 2012

This was so good. I even messed up and accidentally mixed the pumpkin in before mixing it with the alfredo sauce like the directions said to do and it still came out really delicious. The only thing is, I wouldn't call this 6 servings. It made way more than that. I'd say it was more like 12-15 servings.

—Amanda

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Jun 12, 2012

Loved this!! A great combination of flavors! I will def be making this again :)

—whiskeygirl5482

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Nutrition

Calories
566 kcal
28%

Carbohydrates
61.7 g
20%

Cholesterol
43 mg
14%

Fat
29.1 g
45%

Fiber
8.5 g
34%

Protein
19 g
38%

Sodium
1128 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ratatouille Fettuccine Alfredo

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 566
Calories from Fat: 262

% Daily Value *
Total Fat 29.1g 45 %
** Saturated Fat 11.2g 56 %
Cholesterol 43mg 14 %
Sodium 1128mg 45 %
** Potassium 706mg 20 %
Total Carbohydrates 61.7g 20 %
Dietary Fiber 8.5g 34 %
Protein 19g 38 %
** Sugars 11.1g
Vitamin A 144 %
Vitamin C 45 %
Calcium 29 %
Iron 47 %
** Thiamin 12 %
** Niacin 47 %
** Vitamin B6 22 %
** Magnesium 25 %
** Folate 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.