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Ratatouille Bake Recipe

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This recipe for Ratatouille Bake is from Vanessa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
5 cloves garlic, minced
1 onion, chopped
2 c peeled and diced eggplant
2 c chopped zucchini
1 green bell pepper, chopped
1 (14.5 oz) can diced tomatoes
1 tbsp dried basil
1 tbsp dried parsley
1/2 tsp salt
1/8 tsp black pepper
1 (8 oz) package frozen cheese ravioli
3/4 c shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 350 º F (175 º 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.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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