Whole Wheat Pasta with Ratatouille

Our fresh whole wheat pasta somehow manages to be both comforting and healthy. This fast, low-effort, big-payoff recipe pairs it with our ratatouille sauce and chicken stock for a satisfying winter dinner. Cooked pancetta lends a chewy, salty bite and cubed mozzarella melts to stretchy creaminess. Enjoy this one with a good red Burgundy--for the antioxidants, of course.

Whole Wheat Ratatouille Recipe


1 lb Capone Foods Whole Wheat Linguine or Fettuccine

16 oz Capone Foods Ratatouille sauce, defrosted

8 oz Capone Foods Chicken Stock, defrosted

1/2 lb Capone Foods Homemade Mozzarella, in 1/2 in. cubes

3 oz pancetta, sliced (not too thick)

2 oz Parmigiano Reggiano, grated

2 tbsp. olive oil, for topping


1. Heat a heavy saucepan and add the pancetta. Cook on medium heat for 5 minutes.

2. Add chicken stock and ratatouille sauce and heat to just before boiling.

3. Meanwhile, bring water to a boil in a separate pot. Cook the pasta for 1.5 to 2 minutes and drain well.

4. Add sauce mixture, mozzarella and olive oil to the pasta and toss very well. Serve in warmed bowls and top with the Parmigiano. Enjoy!

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