Ratatouille Bake

Very clever and delicious idea! I opened a can of pureed tomatoes instead of diced, so mine was more saucy than it should have been, but it worked. I used a smaller but deep casserole so I put a little sauce in the bottom, layer of ravioli, veggies and sauce, more ravioli and topped with the rest of the veggies and sauce, and cheese. While I love traditional ratatouille, I usually need to have something else with it as it's not too filling for me - the ravioli makes this a complete, and delicious, meal! Thanks for sharing!

Wow, this is stellar! I'm not normally a fan of eggplant, but I could really eat this every day. We didn't have parsley on hand, and I'm not sure what it would have added. Used fresh ravioli instead of frozen, and didn't bother pre-cooking it. I added a yellow squash, too, because we didn't have quite enough zucchini. This will go on permanent rotation.

Like everyone, I made changes to suit my own style and ingredients, but the basic recipe here is a wonderful canvas to build on. It was wonderful. My changes---I used a pint jar of tomato sauce (home canned) in place of the diced tomatoes, sausage cheese torteloni in place of ravioli because that's what I had on hand, added mushrooms, used fresh parsley and pesto concentrate from a tube instead of dried because dried parsley and dried basil are about the most useless and flavorless dried herbs there are, and I added a little bit of grated parmesan to the mozzarella just because I wanted to finish up the bit I had.

This is a great fall recipe since I was able to buy almost everything at my local farmers' market. I left the peel on (it's full of anti-oxidants!)...especially since I used baby eggplants and their skin was not too tough. I also used fresh tomatoes (3 large) to cut down on the sodium and had to add a little bit of water because of it. I used fresh spinach ravioli instead of cheese ravioli. This is a really healthy and yummy dish. It tastes even better reheated the next day.

Totally awesome recipe! We hadn't tried eggplant before, and have always wanted to - this was a perfect introduction. No real changes made to the recipe. We had fresh basil and parsley so we used 3 tablespoons of each of those for the conversion from dried to fresh. We also tossed and coated the diced eggplant with salt for a half hour ahead of time, rinsed and dried it on paper towel. This closes the cells of the eggplant, which keeps it from soaking up the olive oil during cooking. Basically it keeps the eggplant from to becoming slimy. Other than using fresh herbs and prepping the eggplant we made it as directed, which resulted in a definitely make me again recipe!

This is fantastic. I used half Fire-Roasted canned tomatoes and half fresh from the garden, and added mushrooms. Also used a 5-cheese blend instead of just mozzarella. I went to put the leftovers away and my family had demolished the whole casserole! Will definitely make again.

Very tasty and easy to prepare. Great way to use garden vegetables. I used very ripe fresh tomatoes from the garden and it turned out wonderful.

This is excellent. My husband likes both ratatouille and ravioli. What a wonderful way to give him both.Add your own favorite seasonings to your taste. Will make on a routine basis...

Hubby thought this was great; I thought it was all-right! Lots of good veggies, maybe a spicier ravioli would help perk it up; something with sausage maybe!

Very good! I love the use of fresh basic ingredients. And it's quick & easy to throw together on a weeknight, what more could you want! I used fresh ravioli and just put it straight into the dish (it cooked fully during baking). Also the store was out of eggplant (I know, weird) so I used extra zuchini and added mushrooms. I think you can use whatever veggies you like. Will make again!

You have to cut the vegetables fairly small and have patience and cook everything as long as it says in the recipe (you may need a little extra olive oil), but if you do, they will all be tender, and the eggplant shouldn't taste bitter or overpowering. I don't even bother peeling the vegetables-- just wash them well. I did, however, add EXTRA salt, some red pepper flakes, and Herbs de Provence, because I cook ratatouille often, and have learned it needs the extra flavor. I also sprinkled Parmesan over the ravioli, before pouring the vegetables on top. I think any sort of melted cheese on top would be equally yummy, and I recommend using a RED bell pepper and spinach/cheese ravioli. By the way, I didn't use any nonstick cooking spray on my glass baking dish, and it came out fine. Very enjoyable!

Great recipe. I substituted home-grown tomatoes and the equivalent amounts of fresh basil and parsely for the dried. I also used whole-wheat spinach ravioli.

Excellent! My husband detests eggplant. Doesn't even like to be in the same room with it! But he had two helpings the first night, and when we reheated the leftovers the next night I had to fight for my share! I already bought the ingredients to make this again. The only change I made was instead of the basil and parsley I used a generous tablespon of Italian seasoning. Yummy!

This was very easy peasy to make and was really quite good! I didn't have parsley so I used cilantro instead. I used fresh tomatoes also. This was a really good dinner for hot summer nights. Thank You Wendy! Nice Job!

This is such an awesome recipe. I used the veggies stated in the recipe and also added some chopped asparagus that I had in the fridge. I wasn't quite sure how it was going to be at first but I was pleasantly surprised.

This is excellent! I made this the first time because I had an obscene amount of eggplant and zucchini from my CSA box. I've since made it several more times. This is an perfect recipe for the end of summer vegetable bounty. I added extra zucchini, garlic and eggplant; mixed in a summer squash with the zucchini; used 3 fresh tomatoes instead of canned; used 8 oz of shredded cheese (about 1 cup); and used fresh ravioli (never frozen). Because the ravioli was fresh, I didn't cook it before putting it in the casserole dish. The liquid from the sauce cooked it just fine. I had some vegetarian friends over for dinner the first time I made this, one of whom hates eggplant, and they both loved it. :)

Just made this for dinner tonight... had two large zucchini and eggplant from a friends garden, this worked well. My husband really liked it and he can be a picky eater. I did add half a can of tomato paste to the veggie mix when it was cooking on the stove (personal preference, really liked it). Also, the ravioli I had was cheese/spinach ravioli... it came with a packet of seasoning to mix with olive oil and toss the ravioli in, so I did that before I put them on the bottom of the dish. Very tasty... honestly though I wonder if it would have need more salt had I not added the seasoning packet that came with the ravioli. Give it a try! I think the veggie mixture would be good alone with a crusty bread or even over plain pasta. I'm thinking I might made the veggies and serve with chicken. Good stuff.

Very good flavor. Followed the directions as written and it was delicious! Didn't peel the eggplant though as I didn't think it was necessary, and it wasn't. We will definitely have this again. Served with a simple spinach salad.

I shared this with my Mom - we both really liked it. I used smoked mozzarella and artichoke ravioli that were delicious in it.

This was okay. Nothing special and therefore won't make it again. Followed the recipes as outlined and it was a little bland for me.

Awesome casserole. I grilled the veggies first which really adds flavor. I also 'sweat' the eggplant in salt (search this site for article). Basically this brings out flavor to avoid frequent bitterness of eggplant, brings out flavor and hardens the texture so it does not turn to mush (especially when pre-grilling). And you wash the salt off before cooking. BEST is it is a good leftover. Not sure if it freezes well.

I added a little white wine to the veggies before simmering. Perfection.

Been a member for years,1st time too rate a recipe, this rocked! Addded mushrooms & some fresh tomatoes for more juice. Tortellini on sale.Wonderful fresh veggie "fix"! Loved it

This recipe is brilliant for two reasons: the seasonings are simple and work well with the garlic to create a wonderful, vibrant flavor; and you can really use just about any vegetable combination that you please. I'm sure the recipe is delicious as is (hence my confidence in giving 5 stars), but I feel the need to disclose what I changed: Neither the man nor myself really like eggplant, so I used yellow squash and mushrooms instead. I followed another user's recommendation of fire roasted tomatoes, and I used an Italian blend of cheese that included mozzarella. I easily could have eaten it until I burst, and just think of all of the vitamins you're getting from all those veggies!

My 22 year old daughter is a vegetarian and this is her favorite meal. My 85 year old meat eating father lives with us. I made this and he said that this is so good he'd request it on his birthday. I don't change a thing. Its perfect the way it is.

Delicious! I used spinach ravioli and added a handful of spinach towards the end of cooking on the stove.

If only there were more stars! I found this recipe to use the tons of veggies that a friend gave me from her garden and it was fabulous! I changed it a little - added yellow squash and mushrooms, and also used fresh tomatoes from my friend's garden instead of the canned. My husband, who isn't big on zucchini or squash, loved it as well. Definitely a keeper - and one to share. Yummy Yummy!!!!

I was surprised at how good this was! Delicious way to get a giant serving of vegetables!!! Instead of frozen ravioli I used fresh spinach tortellini. I also added a few mushrooms, and I used fresh parsley and basil instead of dried. I didn't bother cooking the pasta either. The sauce was a bit watery, but that's a good thing because it's absorbed by the dryer pasta. Turned out great, and I'm so impressed by the calorie and fat count! I'll be eating this one again!

Clever idea for a meal in itself. I feared dryness based on some reviews so i added some leftover spaghetti sauce I had on hand. (was a good idea as it turned out). I also added mushrooms

Pretty good. The kids ate it up but it makes a lot so be prepared with a lot of people to feed or you'll have a ton leftover.

Very Delicious! Didn't have everything on hand so, these were my tweeks and still turned out great. Not a fan of eggplant so just used zucchini and bell pepper. Didnt have can of diced tomatoes, so i subst. w/ one chopped tomatoe, 1/2 can tomatoe sauce, and a little water (to have enough liquid to boil). Also didnt have shredded cheese, so i used deli slices of provolone and just laid them over the top! Great. Will make again!

Made this recipe for the first night of our vacation- nine adults and five kids- and it was a big hit with everyone! I usually don't peel eggplant, but I followed the recipe and did it this time and I think that is what made the kids willing to try it. Great way to use all the yummy summer produce.

Great recipe! I am also making up some of the vegetable mixture (cooked) and freezing it to have on hand to make some of this in the winter. Great way to use up all the vegetables before they go bad.

Pretty delicious and simple to make. I added a can of rinsed kidney beans to add some protein in order to serve as a complete meal. Next time I might add some chicken cubes or maybe even pork.

This was great, the flavors go together perfectly.

This was delicious. I added a 15 oz can of tomato sauce, and used a yellow pepper rather then green. I also threw in some mushrooms. I'll definitely make this again.

This was so good! I did everything almost exactly as written except I used 13 ounces of cheese ravioli. I used yellow, red and orange bell peppers instead of green for more color. I also used a blend of mozzerella, provolone and parmesan cheese. I really liked it with the blended cheese. Thanks for the recipe!

Wonderful! Just made it for my parents and sister. They ate and ate! I didn't even measure the veggies, just added a lot of them!

This was Really good I doubled the recipe and baked in 2, 13x9" pans so that I can share with my daughter and her vegetarian daughters. My husband liked it very much also. Update on this, I made the vegie part and froze several batches then this winter I just thawed a package out and topped the Ravioli, baked and we had a wonderful dish in no time. Good for potlucks too.

I ended up straying a little from the original recipe. Purely because it turned out my eggplant was well and truly past it's best. Instead I sliced a few mushrooms and as well as the tinned tomatoes I had one single tomato which I chopped and added in. At the end of simmering I threw in a handful of spinach which wasn't enough to use up on it's own. This was delicious and I promise to make it to the recipe soon Surpriseitswendy thankyou.

I love this, and so has everyone I've served it too.

Easy and good. I had to cook the vegetables longer than the recipe called for and on medium high heat because they were taking so long to cook. I ended up doubling the fresh vegetables and ravioli amounts and added 1 can tomato sauce.

Everyone loved it. We had to have it twice in one week. We added more ravioli than called for and did not add tomato sauce as suggested by others. However, I suspect it would also be good with the extra sauce. What a great and versatile recipe!

This was fantastic. The only change I made was to double the ravioli. Next time I will try it with fresh ravioli and fresh herbs to see if it can get any better!

Excellent! The only way I can get my 1 year old son to eat eggplant. Because my husband is a meat lover, I added spicy jalapeno sausage from Trader Joe's and red pepper flakes and made it a spicy sausage Ratatouille bake. Yum yum.

I thought this was just yummy! I made it exactly as written except I added a little more salt and used a 12 oz bag of frozen ravioli instead of 8 oz. There was plenty of sauce for the extra pasta. Baked in a 9x13 pan. I'm a huge fan of eggplant and will try any recipe that uses it. This did not disappoint. : )

Crazy Good! Followed directions exactly with the exception of using a 10 oz pkg of cheese tortolleni and added more veggies than called for in a 9 x 13 pan. A keeper!

I used fresh herbs and fresh tomatoes. I also substituted cheese tortellini for the ravioli. My family ate it up!

We really enjoyed this.

this was good and healthy. I used all fresh herbs as others commented. I went with the can of diced tomatoes but also added some fresh tomatoes for more juice.

This was a a great, solid dish. I loved using all of the fresh veggies that I got right from the farmer's market. My husband and kids liked it too.

Loved this dish. The raviolis made it really hearty. I put a thin layer of tomato sauce in the baking dish before adding the veggies and I added mushrooms to the veggie mix. It came out perfect!

Very good. My local store was out of eggplant so I just added mushrooms and yellow squash. I also put this on top of rice instead of the ravioli.

I loved this recipe, I wanted to eat just the vegetables! I think I would have preferred it without the ravioli, or maybe a different kind of pasta. But the flavor of the veggies all together was very tasty.

My husband is always requesting this. It is one of his favorite dishes!

I used plain pasta instead of ravioli (don't like ravioli). The flavors were great! Next time I'll add a bit of sauce to the veggies, it was a bit dry this time.

A great twist on Ratatouille! Even meat eaters will love this recipe as it is hearty and tastey. The pasta makes all the differance.

i went a little creative with the eggplant. i wanted to bring out the flavour further so the other vegetables did not overwhelm it. Here's how: one was diced and kept raw, 3 were baked covered with foil for about 20 mins on a sheet pan and last one was roasted with garlic over stove top flame. when baked and roasted ones were cooked and scooped out, it formed a paste. other veges were not cooked but mixed raw with the eggplant paste and baked in a shallow pan. no ravioli was used as i was making it all vegetarian. the mozzarella is such a mild cheese, it worked well with this dish. Baked covered with foil for first 30 mins. then uncovered for remaining 15 to brown the top.

Made this last night and everyone loved it. I used twice as much ravioli, thought that was a good amount. I sprinkled in some red pepper flakes and loved the kick that provided. Added a small can of tomato sauce as suggested by others and liked that it had a little more sauce.

Very nice! I used tinned Indian style tomatoes instead, which increased the calorie count a bit, but the result was excellent. Loved it.

My whole family enjoyed this. I did add mushrooms because I wanted to use them up. Served it with homemade garlic bread. A definite keeper!

This was good. It is a very versatile dish that you could add almost any vegetable to (i.e. squash for a pop of yellow color, shredded carrots, etc.). However, I did not appreciate the taste of the canned tomatoes, which overpowered the fresh vegetables. Next time, I think I will use diced grape tomatoes and add those to the onion / eggplant mixture in the skillet at first. I also think doing a layer of cheese between the ravioli and veggies in addition to the one on top would be a good idea as the dish is so vegetable-intensive. Overall, though, this is a great meatless dish with much potential - and surprisingly, you won't even miss the meat!

My sister's family made this and loved it. I don't know if they changed the recipe at all however, the ravioli was a great idea. This is a keeper. Thanks for sharing!

Wonderful!! I added mushrooms, hot turkey sausage, extra garlic, yellow squash along with the zucchini, and Italian seasoning instead of the basil. So easy and flavorful!! As we have some dairy issues here, I made half of the recipe as written with cheese ravioli and put the other half over pasta for a great alternative to regular tomato sauce...

I am an experienced cook, but I had never made ratatouille. I usually salt and drain eggplant to keep it from being bitter, so I was skeptical about this recipe not taking that step. I thought the pasta would mitigate the bitter taste that I expected from the eggplant. However, there wasn't any bitterness, and we really enjoyed this dish. I made the dish as written, except for sprinkling some parmesan cheese on top. I wasn't sure whether to drain the canned tomatoes, but in the end I used the juice, and it was just right for us. It was moist without being too runny.

My 7 and 9 year old loved this. Was a great way to use up veggies from the garden. One recommendation is that is does need more sauce. Since I needed to roast alot of veggies for another dish I actually sprayed them with Olive Oil and pan roasted them in the oven at 400 for about 20 minutes. I had the garlic on there as well and when it came out of the oven I used a garlic press to squeeze the garlic on the roasted veggies. I did use the one can of diced tomatoes but it did not look like it was going to be saucey enough so then I ended up mixing in a about 1 1/2 cups of tomato basil pasta sauce into the veggies before pouring it on over pasta. Everyone then asked for more sauce on the side. All in all it was a keeper!

FABULOUS just the way it is! Although I added baby spinach and used less cheese and salt. This one's a keeper!

Wanted to make something with all the summer goodness from the local farmers market. Followed the recipe for the most part but added a jar of tomato and basil pasta sauce and used whole wheat pasta instead of the ravioli. Came out great and will for sure make again. I agree with the other review that it was a great canvas for adding some extra "flair."

It was very good. Made it as is, just forgot to include the green pepper by accident!

I enjoyed the vegetable mixture on this dish, but I'm not sure I liked it very much with cheese ravioli. For leftovers, I just ate the veggies and ended up throwing away the ravioli and the cheese topping.

I made this exactly as written, just not sure what we were missing. We did not enjoy this at all. It seemed very "blah". As far as my dinner experiments go, this one failed. I had such high hopes based on everyone else's reviews. Sorry...

We love this! The only thing I do differently is add a package of beef kilbasa (cut up) before simmering for 20 minutes.

I had lots of vegetables on hand and this was just the recipe for summer vegetables! It's great for a light meal or side dish. I added extra cheese, but made the rest of the recipe as stated. It was well seasoned and very tasty. Thanks for sharing :-)

I was so happy to find this recipe! My garden had runneth over and this recipe incorporates all the vegetables that I needed to use up. Reading the reviews, one thing kept coming up- that it tasted even better the next day. So, I made the veggie mix the day before, and assembled it the next day. It was awesome! The only thing I changed was to add fresh basil and parsley. Dried herbs just can't compare, and I mean, you have all these wonderful fresh vegetables,why not get some fresh herbs? I had more veggies than I needed to cover the ravioli, so I put the rest in the freezer. Not sure how they'll be, but I'll find out in the dead of the winter when I thaw it out to be reminded of my summer garden!

I had already made some ratatouille when I saw this recipe. I decided to add some extra basil and parsley to my ratatouille to make it more like the recipe. I did use chicken and cheese ravioli instead of just cheese ravioli and added more mozzarella cheese on top to make sure the entire casserole was covered with it. The results were fantastic. Luckily, we have leftovers so we can have some more tomorrow night! This recipe will go into my special file.

Simple to make and very colorful. Stores and reheats well. Can use a variety of seasonings, pasta types, and vegetables, as desired!

This is a great idea, however we found it dry and not very flavorful. We added some jarred pasta sauce and that was the missing piece.

I made this recipe exactly except for using the layering method so my casserole would fit in my toaster over. This really is fantastic: easy, delicious, gets better and better as it stands. This is going to be my vegetarian dish of choice.

great take on the traditional ratatouille. cutting up the veggies takes a while but other than that very easy and delicious!

I made this for my church group and they loved it! Even non-veggie lovers ate this wonderful master piece.

I made this for my vegetarian relatives and after dinner was immediately asked for the recipe. I doubled the recipe and still added an extra can of diced tomatoes. I also added some extra spices like oregano and garlic powder (in addition to the garlic in recipe)and some parmesan cheese to the veggie mixture for taste. A good easy recipe in my book!

Whipped this up for dinner tonight, so very easy and so very good! Took some convincing for my vegetable hating son to eat it but worth it because yum! Will make again for sure.

very good. however did not like the cheese ravioli. It just didn't go well with the dish as a whole. will make again without the ravioli next time.

This was great! Had a nice kick to it.

I was happy to find this recipe because I had most of the ingredients. This was easy to make and delicious to eat. This one is a keeper, I can't wait to cook it for my extended family. I did add shredded carrots to this dish...big carrot fan. I also used squash instead of zucchini and 2 fresh tomatoes and a little more cheese.

The veggies were yummy but not the best choice in cheese.

Fresh, fresh, fresh, is all I can say!! This is such a good summer meal, or an extremely good side dish. I made a few adjustments only because I used what I had in my kitchen. I didn't have eggplant. I cooked the onion for around 5 minutes. Added the garlic, cooked for another minute. I had fresh basil and parsley, so I added them at the end of the 20 minute simmer. I mixed the cooked ravioli with the tomato mixture, dumped it into a Pam Sprayed casserole dish, sprinkled with the cheese and baked for only five minutes to melt the cheese. I don't think baking for 20 minutes is necessary. Yummy.

Made this recipe as written - bought just the cheap frozen ravioli's, and this recipe was fantastic! Great vegetarian recipe! Even my meat eating husband didn't miss the meat in this dish.

Delicious! Will follow Christine M's idea next time as the ravioli stuck to the bottom of the casserole. Used the diced tomatoes and added a little italian flavored tomato paste which gave it a delightful italian flavor. Will definitely be making this again!

This recipe was outstanding!! I made a few adjustments...took out the onions and peppers and substituted asparagus and some onion powder. I also did not add the garlic, but I used diced tomatoes flavored with garlic, basil and oregano and it was superb! My husband loved it and said he would eat it for dinner every night!! My only suggestion would be to double the cheese!

Four stars day of making. Five stars as left overs next day. Added 1/3 cup marinara sauce to thicken juices. Easy to make. Heathy and delicious.

Delicious! I used almost a whole can of crushed tomatoes instead of diced. I omitted the bell pepper, but threw in some fresh mushrooms instead. I probably used more ravioli than it called for too. And I added more cheese. I used 5.5 oz. I layered it all in a throw away pan for easy clean up. I found ratatouille boring, so adding the ravioli & cheese was a brilliant idea!

I used whole wheat ravioli and low fat mozzarella and my family loved this delicious, healthy dinner. I will make this again and again!

Delicious. Used a bit extra tomato sauce+diced, fennel and oregano :)

This was tasty, but next time I will use twice as much ravioli.

Amazing

This was wonderful! My husband loved the garlicky flavor without it being overpowering. I didn't think one can of diced tomatoes looked like enough so I added a couple of tablespoons of tomato paste thinned with a little water. It was perfect for my taste. Will definitely make again and again.

SO YUMMY! I used fresh veggies from our local Farmer's Market. I used fresh tomatoes instead of sauce. I also used ravioli with meat inside of it. It went together quickly. I used a 9X13 baking dish. I just LOVE finding tasty, quick recipes on AllRecipes!

This was amazing. Very good and very flavorful. Was nervous about the no meat/tons of veggies, but it was very tasty and really easy and quick to prepare and clean up. I will make this often. Subbed a yellow squash for eggplant (do not care for eggplant) and a red pepper for green. I also did 2 layers since I made so much ravioli, and did a pepperjack layer and then a mixed shredded mix/parm layer on stop. The pepperjack gave it a nice kick every few bites. You can definately add meat to this, next time I may try kielbasa or pork sausage. I imagine you could even do a turkey sausage too. I normally love meat but did not miss it in this meal although my husband did. This meal felt really good to cook and eat since it's so full of veggies, and was very filling and satisfying.