Ratatouille Bake228 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.” - by Surpriseitswendy
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Amount Per Serving (6 total)
- 188 cal
- 7.6 g
- 22 g
Based on a 2,000 calorie diet
Reviews (228)Rate This Recipe
"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 lit..." See moretle 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!"
"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 ..." See morecanned) 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."
"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 instea..." See mored 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."
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