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.

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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.

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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.

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

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Now add mozzarella cheese and pop in the oven.

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

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

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As promised, here is the recipe below.

Baked Ratatouille

Ingredients

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


Directions

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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8 comments:

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!

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