Ratatouille Bake

Monday, 31 October 2016 - 11:09 | Views - 561

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

1 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

Prep 15 m Cook 45 m Ready In 1 h

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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