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Ratatouille Baked Ziti

ratatouille baked ziti Entree
Ratatouille Baked Ziti
  • 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.

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
342
% Daily Value
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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