This dish is a deconstructed take on the classic Ratatouille. Tender penne pasta is tossed with a medley of roasted vegetables and lots of freshly grated Parmigiano-Reggiano cheese.
Serve with toasted crusty bread and/or with poached or fried eggs for an easy elegant meal or spoon on top of French bread, top with mozzarella or Gruyère and bake for French bread pizzas.
Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.