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.
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Cooking Directions
- 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)