Slow-Cooked Ratatouille with Penne

Campbell's Slow-Cooked Ratatouille with Penne Recipe

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.

At a glance


25 min.


5 hr. 55 min.



Servings: 1 3/4 cups each

Cook: 5 hr. 30 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 tablespoon olive oil
1/8 teaspoon black pepper
1 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 pepper, diced
1 large onion, sliced (about 1 cup)
1 clove garlic, minced
8 ounces penne pasta (about 1/2 of a 1-pound package) cooked according to package directions
1/4 cup Parmesan cheese (optional)

How to Make It

  • 1

    Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker.

  • 2

    Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender.

  • 3

    Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired.

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  • *Or on HIGH for 2 1/2 to 3 hours.
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