Ratatouille Bake
Description
This ratatouille bake recipe includes garden veggies like eggplant and zucchini, layered onto ready-made cheese ravioli, and topped with mozzarella cheese.
Ingredients
•
1 tablespoon olive oil
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2 cups peeled and diced eggplant
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1 onion, chopped
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5 cloves garlic, minced
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2 cups chopped zucchini
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1 (14 1/2 ounce) can diced tomatoes
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1 green bell pepper, chopped
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1 tablespoon dried basil
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1 tablespoon dried parsley
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1 (8 ounce) package frozen cheese ravioli
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3/4 cup shredded mozzarella cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
2
Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
3
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
4
Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
5
Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.