Ratatouille pasta bake

    Ratatouille pasta bake


    399 people made this

    A great pasta bake using ravioli and ratatouille veggies-eggplant, zucchini, capsicum and tomatoes. A vegetarian main that everyone will love.

    Serves: 6 

    • 1 tablespoon olive oil
    • 5 cloves garlic, minced
    • 1 onion, chopped
    • 1 large eggplant diced
    • 2 medium sized zucchini, chopped
    • 1 green capsicum, chopped
    • 1 tin (400g) diced tomatoes
    • 1 tablespoon dried basil
    • 1 tablespoon dried parsley
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 250g frozen cheese ravioli
    • 3/4 cup (90g) grated mozzarella cheese

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 175 degrees C; spray a 2½ litre baking dish with cooking spray.
    2. Heat the olive oil in a large frypan 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, capsicum, 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 dishis bubbling and the cheese is melted, about 20 minutes.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate