Description
A comforting casserole that layers tender cheese ravioli with savory ratatouille-style vegetables and melted mozzarella. This wholesome one-pan bake is hearty, colorful, and perfect for family dinners or casual gatherings.
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
Instructions
- Preheat oven to 350 °F (175 °C). Lightly coat a 2½-quart baking dish with cooking spray.
- Heat olive oil in a skillet over medium heat. Add eggplant, onion, and garlic. Cook about 8 minutes until softened.
- Add zucchini, diced tomatoes, bell pepper, basil, parsley, salt, and black pepper. Bring to a boil, then reduce to medium–low and simmer for 20 minutes until tender.
- Meanwhile, bring a large pot of salted water to a boil. Add ravioli and cook 3–5 minutes until they float. Drain.
- Layer cooked ravioli in the baking dish. Spoon vegetable mixture over the ravioli. Top with shredded mozzarella.
- Bake 20 minutes until bubbling and cheese is golden.
Notes
- Use fresh basil and parsley for brighter flavor.
- Substitute or add vegetables like mushrooms, spinach, or peppers.
- Try different ravioli varieties for variation.
- Top with Parmesan or breadcrumbs for extra texture.
- Use part-skim mozzarella or omit cheese for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 530 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg
