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

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

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.