Ratatouille Stuffing Bake

By rossboys

Ingredients

• 1 Tbsp. olive oil
• 2 yellow squash, cut lengthwise in half, then sliced crosswise
• 2 green peppers, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz.) diced tomatoes, undrained
• 1/2 cup coarsely chopped fresh basil
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 16
Preparation time 30mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

HEAT oil in large skillet on medium-high heat. Add squash, peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in garlic; cook 1 min. Add tomatoes and basil; cook 2 min. or until heated through, stirring occasionally.

STIR in stuffing mix; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with cheese; cover.

BAKE 35 min. or until heated through, uncovering for the last 5 min.