Ratatouille Bake

Garden veggies, including eggplant and zucchini, are layered onto ready-made cheese ravioli, topped with mozzarella cheese, and baked.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 188 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon dried basil
• 5 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 tablespoon dried parsley
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chopped zucchini
• 2 cups peeled and diced eggplant
• 1 (8 ounce) package frozen cheese ravioli
• 0.5 teaspoon salt
• 0.125 teaspoon black pepper
• 0.75 cup shredded mozzarella cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.

Step 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.

Step 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.

Step 4

Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.