How to Make Ratatouille Bake | Casserole Recipe | Allrecipes.com

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 350°F.

Spray a 2.5 quart baking dish with cooking spray.

Mince 5 cloves of garlic.

Chop 1 onion.

Peel and dice enough eggplant to make 2 cups.

Chop enough zucchini to make 2 cups.

Seed and chop 1 green bell pepper.

Heat 1 tbsp of olive oil in a large skillet over medium heat.

Add the minced garlic, chopped onion, and eggplant to the skillet.

Cook and stir the vegetables and garlic until they begin to soften, about 8 minutes.

Add the zucchini and green bell pepper to the skillet.

Add 1 (14.5 oz) can of diced tomatoes, 1 tbsp of dried basil, and 1 tbsp of dried parsley.

Season with 1/2 tsp of salt and 1/8 tsp of black pepper.

Stir everything to incorporate the flavors and bring the mixture to a boil, stirring frequently.

Once it boils, reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

Cook 1 (8 oz) package of cheese ravioli according to the package directions.

Drain the ravioli thoroughly once cooked.

Spread the cooked ravioli evenly in the bottom of the prepared baking pan.

Spoon the hot vegetable mixture over the ravioli.

Sprinkle 3/4 cup of shredded mozzarella cheese over the top.

Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens