Ratatouille Bake Good Recipes

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Ratatouille Bake

"This recipe changed into given to me through my aunt, who lives in Atlanta, Georgia. It tastes super with your garden greens."

Ingredients :

1 tablespoon olive oil
five cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 inexperienced bell pepper, chopped
1 (14.Five ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
half teaspoon salt
1/eight teaspoon black pepper
1 (8 ounce) bundle frozen cheese ravioli
three/4 cup shredded mozzarella cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Preheat oven to 350 degrees F (175 tiers C); spray a 2 half-quart baking dish with cooking spray.
Heat the olive oil in a huge skillet over medium heat; cook dinner and stir the garlic, onion, and eggplant with the garlic until the veggies have begun to melt, approximately eight mins. Stir inside the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; carry the combination to a boil, stirring regularly. Reduce heat to medium-low and simmer until the greens are gentle, about 20 mins.
Cook the frozen ravioli as directed at the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the recent vegetables over the ravioli. Sprinkle with the cheese.
Bake inside the preheated oven till the casserole is bubbling and the cheese is melted, about 20 mins.

Notes :

Use yellow summer season squash in preference to zucchini and alternative 2 or 3 sparkling lawn tomatoes for the canned tomatoes for every other variation.
Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it frivolously, and make easy-up less difficult.

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