Vegetarian Ratatouille Gratin Recipe

Name: Vegetarian Ratatouille Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb uncooked ziti pasta (or 1 lb penne pasta); 1 (15 ounce) container ricotta cheese; 2 eggs, beaten; 2 tablespoons olive oil; 1/2 cup grated parmesan cheese; 1/4 teaspoon fresh ground black pepper (optional or to taste); 1 cup shredded mozzarella cheese or 1 cup cheddar cheese; RATATOUILLE MIXTURE; 3 tablespoons olive oil; 1 medium onion, thinly sliced; 6 medium fresh garlic cloves, finely chopped; 1/4 teaspoon crushed red pepper flakes (or adjust to heat level); 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 small eggplant (sliced into about 1-inch cubes); 1 small zucchini (halved lenghwise then sliced thinly); 1 red bell pepper, seeded and sliced (or a mixture of red and green bell peppers); 4 large plum tomatoes, coarsley chopped; 3 -4 tablespoons grated parmesan cheese; 1/2 - 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste); fresh ground black pepper (to taste)

Servings: persons

1 lb uncooked ziti pasta (or 1 lb penne pasta)
1 (15 ounce) container ricotta cheese
2 eggs, beaten
2 tablespoons olive oil
1/2 cup grated parmesan cheese
1/4 teaspoon fresh ground black pepper (optional or to taste)
1 cup shredded mozzarella cheese or 1 cup cheddar cheese
RATATOUILLE MIXTURE
3 tablespoons olive oil
1 medium onion, thinly sliced
6 medium fresh garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes (or adjust to heat level)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 small eggplant (sliced into about 1-inch cubes)
1 small zucchini (halved lenghwise then sliced thinly)
1 red bell pepper, seeded and sliced (or a mixture of red and green bell peppers)
4 large plum tomatoes, coarsley chopped
3 -4 tablespoons grated parmesan cheese
1/2 - 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
fresh ground black pepper (to taste)

1
Grease a 4-quart casserole dish.
2
For the ratatouille; heat 3 tablespoon olive oil in a large skillet over medium-high heat.
3
Add in onion, chopped garlic, chili flakes and dried basil and oregano; cook stirring until the onion is softened (about 5 minutes).
4
Reduce heat to medium then stir in eggplant, zucchini, bell pepper and chopped tomatoes; cook stirring for about 10-12 minutes.
5
Mix in 3-4 tablespoons Parmesan cheese then season with salt and black pepper to taste; set aside.
6
Cook the pasta until just al dente (do not overcook as the pasta will cook more in the oven) drain then place in a large bowl.
7
Toss the cooked pasta with ricotta cheese, eggs, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper if desired.
8
TO ASSEMBLE; spoon HALF of the ziti mixture into prepare casserole dish, then top with all the ratatouille mixture.
9
Spread the remaining half of the ziti mixture on top of the pasta.
10
Top with 1 cup mozzarella cheese or cheddar cheese.
11
Cover with foil and bake in a preheated 350 degrees F oven for 20 minutes.
12
Uncover and bake another 10 minutes more.

1379

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb uncooked ziti pasta (or 1 lb penne pasta), 1 (15 ounce) container ricotta cheese, 2 eggs, beaten, 2 tablespoons olive oil, and more.

Yes, Vegetarian Ratatouille Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Ratatouille Gratin

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