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Ratatouille Bake


"This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables."
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1 h servings 188 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.


  • Cook's Note:
  • Use yellow summer squash instead of zucchini and substitute 2 or 3 fresh garden tomatoes for the canned tomatoes for another variation.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 188 calories; 7.6 g fat; 22 g carbohydrates; 9.7 g protein; 24 mg cholesterol; 449 mg sodium. Full nutrition

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Read all reviews 327
  1. 461 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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Most positive
Least positive

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...

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 ...

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 ...

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 t...

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 lefto...

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 use...

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!