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Ratatouille Baked Ziti

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Ratatouille Baked Ziti
  • Prep 30 min
  • Total 60 min
  • Ingredients 12
  • Servings 11
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Serve your family with this cheesy casserole baked using pasta and veggies – a perfect dinner.
Updated Jan 20, 2012

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Pick any tubular pasta like penne for this recipe so that the sauce will cling to its ridges.

Nutrition Information

342 Calories, 11g Total Fat, 16g Protein, 46g Total Carbohydrate

Nutrition Facts

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