Best 8 Ratatouille Bake Recipes

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Indulge in the vibrant flavors of Provence with Ratatouille Bake, a delightful culinary journey inspired by the classic French dish. This delectable casserole combines tender vegetables, aromatic herbs, and rich tomato sauce, baked to perfection. Discover a medley of recipes within this article, each offering a unique twist on the traditional Ratatouille. From a classic Ratatouille Bake with zucchini, eggplant, and bell peppers to a hearty Ratatouille Pasta Bake and a vegetarian Ratatouille Lasagna, there's a recipe for every taste and occasion. Dive into the vibrant world of Ratatouille and let the symphony of flavors tantalize your taste buds.

Let's cook with our recipes!

RATATOUILLE POLENTA BAKE



Ratatouille Polenta Bake image

Please pass the polenta. Love the loads of veggie topping!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
  • Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  • Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg

RATATOUILLE BAKE



Ratatouille Bake image

This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too.

Provided by Aileen2

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

6 large potatoes, for mashing
sea salt
6 -8 leaves fresh basil, very finely chopped
extra virgin olive oil
fresh coarse ground black pepper
milk
1 aubergine, diced into 21/2cm pieces
2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces
2 red peppers, each half divided into 4 pieces
2 medium red onions, each divided into 8 pieces
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (450 g) can organic plum tomatoes, roughly chopped
fresh parmesan cheese, grated

Steps:

  • . Put the oven on Gas 5, 190C, 375°F.
  • . Peel and cook the potatoes in salted water. Drain and mash.
  • . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
  • . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
  • . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
  • . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
  • . Season with salt and pepper.
  • . Reduce the oven temperature to Gas 5,190C, 375°F.
  • . Spread the mashed potato carefully on top.
  • . Sprinkle with parmesan cheese.
  • . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.

Nutrition Facts : Calories 353.7, Fat 0.9, SaturatedFat 0.2, Sodium 36, Carbohydrate 80.4, Fiber 13.7, Sugar 11, Protein 10.5

RATATOUILLE POLENTA BAKE



Ratatouille Polenta Bake image

From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies.

Provided by under12parsecs

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small eggplant, unpeeled (1 pound)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
16 ounces polenta (refrigerated plain or any flavor)
2 tablespoons parmesan cheese, shredded
3/4 cup mozzarella cheese, finely shredded (3 ounces)
1/4 cup fresh parsley, chopped

Steps:

  • Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
  • Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  • Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

RATATOUILLE SAUSAGE BAKE



Ratatouille Sausage Bake image

A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste.

Provided by jackiekpenergy.com

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

4 lean good-quality sausages (venison are the leanest, otherwise opt for lean pork or beef)
4 bell peppers, quartered and then halved if pieces are very large (red orange or yellow)
2 red onions, quartered
2 -4 courgettes, sliced in 1 inch pieces (depending on size)
3 -6 new potatoes, cut in half (depending on size) (optional)
2 tablespoons olive oil
2 teaspoons mixed Italian herbs
2 garlic cloves, crushed (or garlic paste)
2 tablespoons tomato paste
black pepper

Steps:

  • Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
  • Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
  • Just before serving stir in tomato and garlic paste and grind black pepper on top.

RATATOUILLE TORTELLINI BAKE



Ratatouille Tortellini Bake image

I love this simple and fresh recipe. You can use canned diced tomatoes, but I suggest using your fresh garden tomatoes to send your flavor sensations over the top!

Provided by Bev I Am

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
5 garlic cloves, minced
1 vidalia onion, chopped
2 cups eggplants, peeled and diced
1 cup zucchini, sliced thin
1 cup yellow squash, sliced thin
1 green bell pepper, chopped
2 lbs fresh tomatoes, diced
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon kosher salt (to taste)
fresh ground black pepper, to taste
8 ounces cheese tortellini
1 cup shredded mozzarella cheese
1 cup parmesan cheese, freshly grated to garnish

Steps:

  • Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.
  • Meanwhile, bring pot of water to boil for tortellini.
  • Over medium heat, heat olive oil in a large skillet; add eggplant,onion and garlic and cook, stirring, until vegetables have softened; about 7 minutes.
  • Add zucchini, yellow squash, bell pepper, tomatoes, basil, parsley, salt and freshly ground black pepper. Bring to a boil stirring frequently as not to allow to stick to pan; reduce heat to medium-low and simmer about 20 minutes, or until vegetables are tender.
  • Cook tortellini according to package directions; drain.
  • Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.
  • Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.
  • Serve with freshly grated Parmesan Cheese.

RATATOUILLE BAKE



Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • 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, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • 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 over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

RATATOUILLE BAKE (WEIGHT WATCHERS)



Ratatouille Bake (Weight Watchers) image

This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving!

Provided by Chesska

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups eggplants, peeled & diced
2 cups zucchini, sliced
1 1/2 cups onions, diced
1 cup red bell pepper, diced
1/2 cup celery, sliced
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 1/2 cups uncooked rice
1 (14 ounce) can diced tomatoes, undrained
1 (10 ounce) can vegetable broth
1 (15 ounce) can chickpeas, drained

Steps:

  • Preheat oven to 375°.
  • Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
  • Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

Nutrition Facts : Calories 320.1, Fat 1.7, SaturatedFat 0.3, Sodium 369.6, Carbohydrate 68.7, Fiber 8, Sugar 6.9, Protein 9

RATATOUILLE POLENTA BAKE



Ratatouille Polenta Bake image

Please pass the polenta. Love the loads of veggie topping!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
  • Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  • Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg

Tips:

  • Use fresh, ripe vegetables. This will ensure the best flavor and texture in your ratatouille bake.
  • Cut the vegetables into even-sized pieces. This will help them cook evenly.
  • Don't overcrowd the pan. If you do, the vegetables will steam instead of roast.
  • Roast the vegetables until they are tender and slightly browned. This will bring out their natural sweetness.
  • Use a good quality tomato sauce. This is the base of the dish, so it's important to use one that you enjoy the taste of.
  • Season the dish to taste. Add salt, pepper, and herbs as desired.
  • Serve the ratatouille bake hot or cold. It's delicious either way!

Conclusion:

Ratatouille bake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With its colorful vegetables and flavorful tomato sauce, ratatouille bake is a dish that is sure to please everyone at the table.

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