Cold pasta stuffed with ratatouille

8 August 2019
Recipe - First course - Salad
Cold pasta stuffed with ratatouille with red bell pepper sauce

In this beautiful season vegetables are more than ever protagonists in my kitchen, today I let myself be inspired by their bright colors and I prepared a cold stuffed pasta with ratatouille, feta cheese, and red pepper sauce.

Don’t you think that vegetables bring inimitable freshness and cheerfulness to courses?

Some tricks before directions

I thought it was nice using pasta with a shape that could be stuffed because the course, in addition to looking better, will be even more appetizing; moreover you will cut calories eating less pasta and more vegetables.

If you are in a hurry you can use other shapes, such as penne or fusilli, and dress them like a simple veggie pasta salad.

You can prepare both the ratatouille and the red bell pepper sauce in advance, even a day before.

For a vegan version, instead of feta cheese, you can use your favorite tofu.

Cold pasta stuffed with ratatouille

Recipe of stuffed cold pasta with ratatouille, feta cheese and red pepper sauce

Preparation times
40 min
Cooking times
30 min
Nutritional values
( per serving )
Carbohydrates: 38 gr
Calories: 297 kcal


Serves 4

  • 28 pieces of calamarata pasta or 24 big shells
  • 50 gr of feta (or tofu)
  • A small courgette
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ aubergine
  • ½ onion
  • 4 tablespoons of extra virgin olive oil
  • Mint leaves as required
  • Salt to taste.
  • For the red bell pepper sauce

  • A red bell pepper
  • A teaspoon of extra virgin olive oil
  • Garlic as required
  • Salt to taste.


First prepare the red bell pepper sauce that will enrich your cold pasta stuffed with ratatouille: roast a red pepper on a hot plate or in the oven in grill mood, when it is toasted on each side, transfer it to a bowl and close it inside a food bag.

Let the pepper cool completely, then peel it and remove the seeds, blend it with a drizzle of extra virgin olive oil, a slice of garlic and salt as required. Rinse the vegetables, cut the aubergine into small cubes and keep aside, cut the peppers and the courgette in the same way.

Brown the chopped onion in a large pan with extra virgin olive oil, add the aubergine first and cook over high heat for 2 minutes.

Add the other vegetables, and stir fry over high heat for another two minutes, season with salt, low the heat, and cook for another minute.

Let the vegetables cool, then cook your pasta in plenty of salted water, drain it “al dente” and rinse it immediately under flowing cold water, transfer it to a bowl and dress it with a little oil, stirring it gently.

Stuff your pasta with ratatouille and diced feta cheese.

Before serving your cold pasta stuffed with ratatouille, add a little red bell pepper sauce on the bottom of each plate and sprinkle with chopped fresh mint leaves.