Heather's Ratatouille & Egg Noddles In 30 Minutes! Recipe

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Heather's Ratatouille & egg noddles in 30 minutes!

Heather (Carlson) Nickola


Guaranteed to take only 30 mins to cook and prep time is only 5-10 minutes.

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1-3 people


10 Min


30 Min


Pan Fry


1 lb
ground pork or 1 package of breakfast sausage mild (not links)
1 can(s)
stewed tomatoes (may use diced)
yellow squash (peeled and sliced in 1/4 inch circles)
zucchini (peeled and sliced in 1/4 inch circles)
2 Tbsp
better than bouillon chicken base (in a glass jar)
1 small
onion (diced, or sliced)
2 pinch
dried oregano leaves or ground oregano
2 pinch
dried basil leaves
1-2 Tbsp
minced garlic in a jar
1 bag(s)
any brand of egg noodle (as long as it is wide width)
1 Tbsp
carapelli light sauteing and baking olive oil (only use if it is the ground pork)
3 inch deep frying or sauteing pan, 1- 4 quart saucepan with lid
1 can(s)
(optional) mushroom pieces

Directions Step-By-Step

Fry pork or sausage. Make sure to crumble as it cooks in a saute pan or deep frying pan. Once brown do not remove the sausage grease or oil.
Add all raw vegetables (Yellow squash, zucchini, onion, minced garlic) to the pan. Fry until golden on medium heat.
Add canned tomatoes, better than bouillon chicken base, and 1 can of water using the can from the tomatoes. (add mushrooms if using mushrooms).
simmer on low heat for 30 mins. In another pan boil water and add egg noddles. After the noodles boil for about 5 mins shut off burner, but do not drain. Cover and allow the water to cool. (after water is cool then drain and set aside in the pan with a lid).
After the ratatouille is done simmering server over egg noddles.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: French
Other Tags: Quick & Easy, Healthy, Heirloom