Ratatouille Bake
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
670
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).