Ratatouille Bake Best Dishes

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Ratatouille Bake

"This recipe changed into given to me via my aunt, who lives in Atlanta, Georgia. It tastes fantastic along with your lawn vegetables."

Ingredients :

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 inexperienced bell pepper, chopped
1 (14.Five ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) bundle frozen cheese ravioli
3/4 cup shredded mozzarella cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Preheat oven to 350 tiers F (one hundred seventy five ranges C); spray a 2 half of-quart baking dish with cooking spray.
Heat the olive oil in a massive skillet over medium warmness; cook dinner and stir the garlic, onion, and eggplant with the garlic till the greens have started to soften, about 8 minutes. Stir inside the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; carry the mixture to a boil, stirring regularly. Reduce warmth to medium-low and simmer till the greens are tender, about 20 mins.
Cook the frozen ravioli as directed on the bundle; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the new veggies over the ravioli. Sprinkle with the cheese.
Bake within the preheated oven until the casserole is bubbling and the cheese is melted, approximately 20 minutes.

Notes :

Use yellow summer time squash in place of zucchini and alternative 2 or three sparkling lawn tomatoes for the canned tomatoes for some other variant.
Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it frivolously, and make clean-up less difficult.

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