Slow-Cooked Ratatouille with Penne
You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop. You'll see how the zucchini, eggplant and peppers combine to make a mouthwatering pasta topper.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 tablespoon olive oil0.125 teaspoon black pepper1 small eggplant, peeled and cut into 1/2-inch cubes (about 5 cups)1 medium zucchini, thinly sliced (about 1 1/2 cups)1 cup red bell pepper1 large onion, sliced (about 1 cup)1 clove garlic, minced8 ounces penne pasta(about 1/2 of a 1-pound package) cooked according to package directions0.25 cup Parmesan cheese(optional)
Instructions
Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker.Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender.Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired.
Slow-Cooked Ratatouille with Penne
You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop. You'll see how the zucchini, eggplant and peppers c...
Directions
Print
Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker.Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender.Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 tablespoon olive oil0.125 teaspoon black pepper1 small eggplant, peeled and cut into 1/2-inch cubes (about 5 cups)1 medium zucchini, thinly sliced (about 1 1/2 cups)1 cup red bell pepper1 large onion, sliced (about 1 cup)1 clove garlic, minced8 ounces penne pasta(about 1/2 of a 1-pound package) cooked according to package directions0.25 cup Parmesan cheese(optional)
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