Submitted by: Lisa
We made, actually Haley did, this dish for a neighborhood block party. This time of year with all the fresh vegetables from your garden or farmers market, it is easy to whip up something like this dish. I found with the added cheese ravioli, the kids were more willing to eat all the vegies! I didn't have any eggplant so I used a yellow squash and some cabbage. You can really put any vegies you want to in there and it will turn out great. Be creative! Ratatouille Bake |
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:
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. Source: www.allrecipes.com |
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