Ratatouille Bake

Linda Griffith


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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15 Min


20 Min


1 Tbsp
olive oil
5 clove
garlic, minced
1 medium
red onion, chopped
2 c
eggplant, peeled and chopped
zucchini, chopped
1 can(s)
(14.5oz) diced tomatoes
1 Tbsp
1 Tbsp
parsley flakes
1/2 tsp
1/2 tsp
1 (8oz) pkg
frozen cheese or beef ravioli
3/4 c
mozarella cheese, shredded

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Regional Style: Italian