Ratatouille Baked Ziti

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

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

Directions

  1. 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. 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. 3 Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses.
  4. 4 Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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