Ratatouille Bake

Ratatouille Bake
Adapted from allrecipes.com
Ratatouille Bake

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from allrecipes.com

Ingredients

  • 1

    tablespoon olive oil

  • 5

    cloves garlic, minced

  • 1

    onion, chopped

  • 2

    cups peeled and diced eggplant

  • 2

    cups chopped zucchini

  • 1

    green bell pepper, chopped

  • 1

    (14.5 ounce) can diced tomatoes

  • 1

    tablespoon dried basil

  • 1

    tablespoon dried parsley

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon black pepper

  • 1

    (8 ounce) package frozen cheese ravioli

  • 3/4

    cup shredded mozzarella cheese

Directions

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.

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