Ratatouille Bake

Ratatouille Bake

283
Surpriseitswendy 5

"This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables."

Ingredients

1 h {{adjustedServings}} servings 188 cals
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Nutrition

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  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Footnotes

  • Cook's Note:
  • Use yellow summer squash instead of zucchini and substitute 2 or 3 fresh garden tomatoes for the canned tomatoes for another variation.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

283
  1. 403 Ratings

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Very clever and delicious idea! I opened a can of pureed tomatoes instead of diced, so mine was more saucy than it should have been, but it worked. I used a smaller but deep casserole so I put...

Like everyone, I made changes to suit my own style and ingredients, but the basic recipe here is a wonderful canvas to build on. It was wonderful. My changes---I used a pint jar of tomato sauce ...

Wow, this is stellar! I'm not normally a fan of eggplant, but I could really eat this every day. We didn't have parsley on hand, and I'm not sure what it would have added. Used fresh ravioli ...