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My review
Ratatouille Bake
Surpriseitswendy
"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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Ingredients
1 h servings 188 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Footnotes
- 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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Reviews
Read all reviews 327461 Ratings
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Most helpful positive review
8/18/2009
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
10/31/2011
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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8/18/2009
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...
10/20/2010
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 ...
2/15/2010
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 ...
9/17/2009
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...
8/16/2009
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...
9/5/2011
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...
8/13/2009
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.
8/10/2009
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...
8/23/2009
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!