Ratatouille Baked Ziti

Serve your family with this cheesy casserole baked using pasta and veggies – a perfect dinner.

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Servings 11

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ingredients 12
Prep Time 30 min
Total Time 60 min

Ingredients

1: package (16 oz) ziti

2: tablespoons olive oil

2: cloves garlic, finely chopped

2: cups cubed (1 inch) unpeeled eggplant

1: 1/2 cups sliced zucchini

1: 1/2 cups sliced yellow summer squash

: 1/4 teaspoon salt

1: jar (7 oz) roasted red bell peppers, drained, chopped

2: jars (24 oz each) tomato and basil pasta sauce

2: cups shredded mozzarella cheese (8 oz)

1: cup crumbled chèvre (goat) cheese (4 oz)

: Chopped fresh basil leaves, if desired

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Directions

1 Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In large Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return pasta to Dutch oven.
2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 seconds. Add eggplant, zucchini, yellow squash and salt; cook 8 minutes, stirring frequently, until tender. Add roasted peppers; cook 2 minutes or until thoroughly heated.
3 Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses.
4 Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.