Ratatouille Bake Recipe - Allrecipes.com
Ratatouille Bake Recipe
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Ratatouille Bake
Vegetables and cheese ravioli are baked in a flavorful tomato sauce. See more
  • READY IN 1 hr

Ratatouille Bake

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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 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!

 
Most Helpful Critical Review
Oct 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.

 
Feb 16, 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 (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.

 
Oct 21, 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 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.

 
Sep 18, 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 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.

 
Aug 17, 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 leftovers away and my family had demolished the whole casserole! Will definitely make again.

 
Aug 14, 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.

 
Sep 05, 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 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!

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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