Ratatouille Bake

257 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Surpriseitswendy

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (257)

Rate This Recipe
Christine M
76

Christine M

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 a little sauce in the bottom, layer of ravioli, veggies and sauce, more ravioli and topped with the rest of the veggies and sauce, and cheese. While I love traditional ratatouille, I usually need to have something else with it as it's not too filling for me - the ravioli makes this a complete, and delicious, meal! Thanks for sharing!

HONEYWINE01
49

HONEYWINE01

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 (home canned) in place of the diced tomatoes, sausage cheese torteloni in place of ravioli because that's what I had on hand, added mushrooms, used fresh parsley and pesto concentrate from a tube instead of dried because dried parsley and dried basil are about the most useless and flavorless dried herbs there are, and I added a little bit of grated parmesan to the mozzarella just because I wanted to finish up the bit I had.

OVIEDOGIRL
48

OVIEDOGIRL

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 instead of frozen, and didn't bother pre-cooking it. I added a yellow squash, too, because we didn't have quite enough zucchini. This will go on permanent rotation.

More Reviews

Similar Recipes

Spinach and Feta Pita Bake
(481)

Spinach and Feta Pita Bake

Butternut Squash Bake
(181)

Butternut Squash Bake

Aunt Carol's Spinach and Fish Bake
(178)

Aunt Carol's Spinach and Fish Bake

Pasta Primavera with Smoked Gouda
(108)

Pasta Primavera with Smoked Gouda

Lentil Rice and Veggie Bake
(75)

Lentil Rice and Veggie Bake

Ground Turkey Noodle Bake
(68)

Ground Turkey Noodle Bake

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spinach and Feta Pita Bake

>

next recipe:

Aunt Carol's Spinach and Fish Bake