Pot Roast Ratatouille and Pasta

  • Serves: Serves 8
  • Baking Time: 30 mins


Worthy of a special occasion, this dish can feature any pasta variety—from angel hair to shells to penne.


Vegetable oil spray (olive oil spray preferred)
1 1/2-pound eye-of-round roast, all visible fat discarded
1/2 teaspoon salt-free all-purpose seasoning
1/4 teaspoon pepper
2 cups chopped eggplant (about 10 ounces)
2 medium zucchini, sliced
5 medium Italian plum tomatoes, chopped
10.75-ounce can tomato puree
1 large onion, chopped (Spanish preferred)
2 medium ribs of celery, sliced
1 teaspoon dried oregano or salt-free Italian seasoning, crumbled
1 medium garlic clove, minced
1 bay leaf
1/4 teaspoon dried basil, crumbled
8 ounces dried pasta

Cooking Instructions

Preheat the oven to 350?F. Lightly spray a Dutch oven with olive oil spray.

Sprinkle the meat with the all-purpose seasoning and pepper. Put it in the Dutch oven and brown on all sides over medium-high heat, about 10 minutes.

Stir in the remaining ingredients except the pasta.

Bake, covered, for 2 hours 30 minutes, or until very tender.

Prepare the pasta using the package directions, omitting the salt and oil. Drain well.

Meanwhile, remove the roast from the sauce. Slice thinly across the grain, then slice into thin strips. Discard the bay leaf from the sauce.

To serve, spoon the pasta onto plates. Arrange the roast on the pasta. Top with the sauce.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.0 g
35 mg
51 mg
32 g
4 g
7 g
25 g

Dietary Exchanges

1 1/2 starch, 2 vegetable, 2 1/2 very lean meat

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.