Ratatouille pasta bake

    Ratatouille pasta bake

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    1hour


    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.

    Ingredients
    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

    Directions
    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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