Ratatouille Baked Ziti

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

  • prep time 30 min
  • total time 60 min
  • ingredients 12
  • servings 11

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    342
    ,
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    5g,
    5%
    ),
    Sodium
    593mg
    593%;
    Total Carbohydrate
    46g
    46%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    3 Starch; 1/2 Vegetable; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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