Baked Ratatouille
Ingredients
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2 Tablespoons Olive Oil
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5 Cloves Garlic, Minced
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1 Onion, Chopped
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2 Cups Peeled And Diced Eggplant
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2 Cups Chopped Zucchini
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1 (14.5 Ounce) Can Diced Tomatoes
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1 Tablespoon Dried Basil
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1 Tablespoon Dried Parsley
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1/2 Teaspoon Kosher Salt
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1/8 Teaspoon Ground Black Pepper
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1 (8 Ounce) Package Frozen Cheese And Spinach Ravioli
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3 Cups Shredded Mozzarella Cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
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Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to low and simmer until the vegetables are tender, about 20 minutes. Add 2 Cups of Mozzarella Cheese and fold into vegetables.
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Meanwhile, Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables and cheese over the ravioli. Sprinkle with the remaining cheese.
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Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
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For fewer carbs; 3 cups of cooked Quinoa instead of pasta.