Serve your family with this cheesy casserole baked using pasta and veggies – a perfect dinner.
Ratatouille Baked Ziti
- Prep Time 30 min
- Total 60 min
- Ingredients 12
- Servings 11
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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses.
-
Step4Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.
Nutrition
342
Calories
11g
Total Fat
16g
Protein
46g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 342
- 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
3Tips from the
Pillsbury Kitchens
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