ratatouille bake
(2 ratings)
A bank friend of mine gave me this recipe years ago when we lived in New york. The original recipe called for cheese ravioli but my husband doesn't think we are having dinner if there is no meat on the table so I used the beef stuffed ravioli, but I am sure the cheese is as wonderful as I remember it to be when she made it. I hope you will enjoy it too.
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For ratatouille bake
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1 Tbspolive oil
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5 clovegarlic, minced
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1 mdred onion, chopped
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2 ceggplant, peeled and chopped
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2zucchini, chopped
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1 can(14.5oz) diced tomatoes
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1 Tbspbasil
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1 Tbspparsley flakes
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1/2 tspsalt
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1/2 tsppepper
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1 (8oz) pkgfrozen cheese or beef ravioli
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3/4 cmozarella cheese, shredded
How To Make ratatouille bake
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1Preheat 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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