Ratatouille Bake

Ratatouille Bake

This ratatouille bake recipe includes garden veggies like eggplant and zucchini, layered onto ready-made cheese ravioli, and topped with mozzarella cheese.

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

Recipe Instructions

Step 1
Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
Step 3
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
Step 4
Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
Step 5
Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

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

Categories

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