Cozy Baked Ratatouille Recipe for Comfort Meals

This baked ratatouille recipe brings together fresh zucchini and eggplant in a flavorful vegetable dish that feels both hearty and light. Topped with melty mozzarella and layered over tender cheese ravioli, it turns a simple veggie dinner into a comforting meal you’ll want to make again. It’s a great way to enjoy a healthy ratatouille sauce recipe with a twist.

What You’ll Need

Gather these ingredients and tools to make your Baked Ratatouille with ravioli:

• 1 tablespoon olive oil
• 2 cups peeled and diced eggplant
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 cups chopped zucchini
• 1 (14.5 ounce) can diced tomatoes
• 1 green bell pepper, chopped
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (8 ounce) package frozen cheese ravioli
• ¾ cup shredded mozzarella cheese
• 2 ½-quart baking dish
• Large skillet
• Large pot for boiling

Detailed Cooking Instructions

1. Preheat your oven to 350°F (175°C) and coat a 2 ½-quart baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced eggplant, chopped onion, and minced garlic to the skillet. Cook and stir for about 8 minutes until the vegetables start to soften.
4. Stir in zucchini, canned tomatoes, green bell pepper, dried basil, dried parsley, salt, and black pepper. Bring the mixture to a boil, stirring frequently.
5. Reduce heat to medium-low and let the mixture simmer for about 20 minutes until the vegetables are tender.
6. While the vegetable mixture cooks, bring a large pot of lightly salted water to a boil.
7. Add the ravioli to the boiling water and cook uncovered until they float to the top and the filling is hot, about 3 to 5 minutes. Drain the ravioli.
8. Transfer the cooked ravioli to the bottom of the prepared baking dish.
9. Spoon the hot vegetable mixture over the ravioli.
10. Sprinkle shredded mozzarella cheese on top of the vegetable mixture.
11. Place the baking dish in the oven and bake for about 20 minutes, or until it is bubbling and the cheese is melted.

Tips & Tricks

• For a more vibrant flavor, roast the vegetables separately before adding them to the dish.
• If using fresh tomatoes instead of canned, blanch and dice them for better consistency.
• To make ahead, prepare the vegetable mixture and ravioli in advance, then combine and bake just before serving.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.
• Feel free to swap the ravioli with any other pasta shapes you have on hand for variety.

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