Baked Ratatouille

In the spirit of adding at least one vegetarian recipe per week I want to share a pictorial on Baked Ratatouille (Recipe will follow).

This isn't a vegan meal as it has mozzarella cheese and cheese ravioli.  Serve with warmed Naan and avocados and you have a treat of a meal.


First, saute your veggies.  The ingredients are listed at the end but you know what ratatouille consists of - lots of eggplant, zucchini, onions, tomatoes and such.


While you are cooking the veggies you can also cook the cheese ravioli.  I placed the individual raviolis in the casserole dish prior to cooking so I didn't cook too many.


After you have layered the cooked ravioli, tip the cooked veggie mixture over the top.


Now add mozzarella cheese and pop in the oven.


20 minutes later the mixture is wonderfully gooey and cheesy. All the flavors and ingredients mingle well after heating.


Will we have this again? Absolutely! It made a few dinners with leftovers for lunch too. Healthy fare.


As promised, here is the recipe below.

Baked Ratatouille


1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
3/4 cup shredded mozzarella cheese


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 15 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.

I am sharing this with Beth Fish's Weekend Cooking Series and Meatless Monday


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Beth F said...

Oh wow. This looks awesome! Hearty, warming, and vegetarian.

Tina said...

BFR, thank you! I think I'm going to start posting a Meatless Monday each week. I have some fantastic enchiladas to share for next week!

Marg said...

I love ratatouille and always have a load of leftovers so maybe I should think about using this recipe as inspiration.

jama said...

Yum! This looks really easy and delicious.

rhapsodyinbooks said...

I love ratatouille but I had no idea you could bake it. This sounds terrific!

Claudia said...

I love ratatouille as well, and make it a lot, but what a great idea to give that dish new life!

Carole said...

Tina, interesting. For some reason I have never thought ratatouille would include cheese. Must try it. Have a great week. Cheers from Carole's Chatter

Tina said...

Thank you, ladies, I appreciate your comments 😉 When I make this again, sometime in the future, I was wondering about using wonton wrappers and making my own version of ravioli . We will see how that works out!

Seven Hour Lamb with White Beans <br>{ make that less than 2 hours in the Instant Pot}</br>

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop...