Ratatouille Baked Ziti

Name: Ratatouille Baked Ziti
Prep time: 30 min
Total time: 1 h
Yield: 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

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Prep 30 min
Total 60 min
Ingredients 12
Servings 11

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

By Pillsbury Kitchens

Updated January 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.