Ratatouille pasta bake

    1 hour

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

    405 people made this

    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.

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    Reviews in English (346)


    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!  -  18 Aug 2009  (Review from Allrecipes USA and Canada)


    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.  -  15 Feb 2010  (Review from Allrecipes USA and Canada)


    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.  -  20 Oct 2010  (Review from Allrecipes USA and Canada)