Cast Iron

Baked Orzo Ratatouille

January 20, 2010
1 Ratings
  • Serves 6
Author Notes

This recipe is so simple, healthy, and delicious. All that's needed are veggies, and then the remaining ingredients can be tossed together from your pantry and fridge, and in less than 30 minutes (pardon me, Rachel Ray), you'll have a piping hot baked pasta on the table, ready to serve six hungry mouths. —PhoebeLapine

What You'll Need
  • 1 yellow onion, diced
  • 1 small eggplant, diced
  • 1 zucchini, quartered and sliced
  • 1 yellow squash, quartered and sliced
  • 3 cloves garlic, minced
  • 1 15oz can diced tomatoes (I like to use fire-roasted for extra flavor)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound orzo
  • ½ cup grated parmesan
  • ½ cup grated fontina cheese
  1. Preheat the broiler. Bring a large pot of water to boil. Cook the orzo according to the package directions until al dente. Reserve ½ cup of the cooking liquid, drain, and set aside.
  2. In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté the onion until translucent. Add the eggplant and continue to cook, stirring occasionally, until the eggplant has begun to soften, about five minutes. Toss in the zucchini and the squash and cook for another 3 minutes until tender. Add the garlic, tomatoes and all their juices, balsamic, red pepper, and salt to taste. Turn the heat down to medium-low and allow to reduce for a minute or two until some of the tomatoes’ acidity has softened, and the overall flavor of the sauce is to your liking.
  3. Stir in the cooked orzo and the cooking liquid until everything is well incorporated. Smooth the surface of the orzo mixture with the back of your spatula, and cover evenly with the cheeses. Place the skillet in the oven for five minutes or so until the cheese has melted and begun to brown.
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Phoebe is a writer, gluten-free chef, culinary instructor, award-winning blogger, and author of The Wellness Project. You can find her healthy comfort food and gluten-free finds on

4 Reviews

Camille October 15, 2018
Delicious! I used fresh tomatoes, when I make it again I will double the amount. It was a tad dry. ❤️
CatherineTornow January 25, 2010
You just redeemed ratatouille! The ratatouille of my youth was a mushy blend of tasteless vegetables. I'm definitely making this version asap.
Experimental C. January 22, 2010
I love this spin on the ratatouille!
Cara E. January 21, 2010
Having been fed this for lunch,, I can attest to the fact that it's a case of the sum transcending even the most delicious parts. The cheese forms a wonderful crust on the top; then you break through and you've got this tomato-y vegetable dish laced with grains of orzo. Yum.