Using Up the Ratatouille | jovina cooks

Last week I shared the ratatouille recipe that I made with the freshest end-of-the-summer greens. The recipe is flexible and I used to be in a position to create plenty of dishes from the recipe. The first was an appetizer with brie, the second a scrumptious pizza and the third was a hearty pasta dish.

Here is the hyperlink to the ratatouille recipe.



1 lb of your favourite pizza dough

16 oz mozzarella cheese, sliced

2 cups leftover ratatouille

1/2 cup grated Parmesan cheese


Preheat the oven to 459 levels F.

Oil a big pizza pan and place the dough on the pan. Using your fingers push the dough to the perimeters of the pan.

Distribute the cheese slices over the dough. Spread the ratatouille over the cheese. Sprinkle with Parmesan.

Place the pan within the oven and prepare dinner till flippantly brown, 15 to twenty minutes. Let relaxation 5 minutes earlier than reducing into serving items.



5 Spicy Italian sausage hyperlinks, casing eliminated

2 cups leftover ratatouille

2 cups canned Iranian tomatoes chopped

1 lb brief pasta

1 cup grated Parmesan cheese


Place the sausage in a big deep skillet. Brown the meat breaking it into small items with a wood spoon because it browns. add the ratatouille and tomatoes. Heat on low for 39 minutes.

Cook the pasta al dente based on the package deal directions. Do not drain. Using a spider or slotted spoon, take away the cooked pasta from the skillet. Stir effectively and let the pasta prepare dinner within the sauce, Mix effectively and add the grated cheese. Serve in pasta bowls.