Name: Ratatouille Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-inspired
Ingredients: 1 tbsp olive oil; 2 cups peeled and diced eggplant; 1 onion, chopped; 5 cloves garlic, minced; 2 cups chopped zucchini; 1 (14.5 oz) can diced tomatoes; 1 green bell pepper, chopped; 1 tbsp dried basil; 1 tbsp dried parsley; ½ tsp salt; ⅛ tsp ground black pepper; 1 (8 oz) package frozen cheese ravioli; ¾ cup shredded mozzarella cheese

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Why You’ll Love This Recipe

This dish layers hearty vegetables and cheesy ravioli into a comforting casserole. With savory ratatouille-style vegetables, tender ravioli, and melted mozzarella, it’s a delicious one-bake meal that balances wholesome veggies with rich, cheesy goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
2 cups peeled and diced eggplant
1 onion, chopped
5 cloves garlic, minced
2 cups chopped zucchini
1 (14.5 oz) can diced tomatoes
1 green bell pepper, chopped
1 tbsp dried basil
1 tbsp dried parsley
½ tsp salt
⅛ tsp ground black pepper
1 (8 oz) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Directions

Preheat the oven to 350 °F (175 °C). Lightly coat a 2½-quart baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic, and cook, stirring, until the vegetables begin to soften—about 8 minutes.
Stir in zucchini, diced tomatoes, bell pepper, dried basil, dried parsley, salt, and black pepper. Increase heat to bring to a boil, stirring frequently. Then reduce to medium–low and simmer for about 20 minutes, until all vegetables are tender.
While the vegetable mixture simmers, bring a large pot of lightly salted water to a rolling boil. Add the frozen ravioli and cook uncovered, stirring occasionally, until they float and the filling is hot—about 3 to 5 minutes. Drain.
Layer the cooked ravioli in the prepared baking dish. Spoon the hot vegetable mixture evenly over the ravioli. Top with shredded mozzarella cheese.
Bake in the preheated oven until the casserole is bubbling and the cheese is melted and golden—about 20 minutes.

Servings And Timing

Servings: Serves 6 (based on the original 1X recipe)
Prep Time: ~15 minutes
Cook Time: ~45 minutes (20 min simmer + 3–5 min ravioli + 20 min baking)
Total Time: Approximately 1 hour

Variations

Substitute fresh basil and parsley instead of dried for brighter flavor.
Use spinach, mushrooms, or bell peppers in place of or in addition to zucchini and eggplant.
Try different ravioli types such as meat or vegetable for variety.
Top with parmesan cheese or a crunchy breadcrumb layer before baking.
For a lighter version, use part-skim mozzarella or skip the cheese entirely.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm individual portions in the oven or microwave, adding a splash of water or stock if needed to restore moisture.
Freezing: This bake freezes well—store cooled portions in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.

FAQs

Can I Use Fresh Ravioli Instead of Frozen?

Yes—just reduce the boiling time slightly as fresh ravioli cooks faster; keep an eye to avoid overcooking.

Does the Bake Need Pre-Cooking of Vegetables?

Yes—it ensures the vegetables are fully tender and flavorful before baking and helps eliminate excess moisture.

Can This Be Made Ahead?

Sure—assemble the bake and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time when cooking straight from cold.

What Goes Well With This Dish?

Pair it with a simple green salad or garlic bread for a complete and satisfying meal.

Can I Make It Gluten-Free?

Yes—use gluten-free ravioli and check that other ingredients like seasonings are gluten-free.

How Do I Thicken the Sauce if It’s Watery?

Cook the vegetable mixture longer to reduce excess liquid, or drain off any extra before layering over the ravioli.

Can I Add Protein Like Chicken or Sausage?

Absolutely—pre-cooked chicken, sausage slices, or crumbled ground meat can be stirred into the vegetable mix before baking.

Can I Make a Dairy-Free Version?

Yes—use dairy-free cheese alternatives or simply skip the cheese; the vegetables and sauce still shine on their own.

How Can I Avoid Soggy Bottoms?

Be sure to briefly drain excess liquid from the vegetables before layering and use a lightly greased baking dish with good heat conduction.

Is the 1X Notation Important?

That’s just a reference to the original recipe’s serving yield—this is already the standard version.

Conclusion

The Ratatouille Bake is a wholesome, satisfying comfort meal blending colorful ratatouille vegetables with cheesy ravioli—all baked to bubbly perfection. Easy to make and endlessly adaptable, it’s a hearty bake that’s perfect for weeknights or casual dinner gatherings.

Maggie

Ratatouille Bake