Ratatouille Baked Ziti

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

By Pillsbury Kitchens

January 20, 2012

package (16 oz) ziti

tablespoons olive oil

cloves garlic, finely chopped

cups cubed (1 inch) unpeeled eggplant

1/2 cups sliced zucchini

1/2 cups sliced yellow summer squash

1/4 teaspoon salt

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

jars (24 oz each) tomato and basil pasta sauce

cups shredded mozzarella cheese (8 oz)

cup crumbled chèvre (goat) cheese (4 oz)

Chopped fresh basil leaves, if desired

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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.