Baked Ratatouille Casserole Recipes

EASY VEGETABLE RATATOUILLE

Steps:

• Preheat oven to 425 (220 C) degrees.
• Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.
• Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.
• Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining ½ teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.
• Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).
• Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

THE BEST EASY BAKED RATATOUILLE RECIPE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
• Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
• Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
• Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

BAKED RATATOUILLE

Steps:

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

RATATOUILLE CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees F. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake until the vegetables are tender and fully roasted, about 45 minutes. Enjoy! *If you don't have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce. ** If you're going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn't get soggy. Recipe adapted from All Recipes Next Recipe Page»

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

RATATOUILLE POLENTA BAKE

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.

RATATOUILLE BAKE

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.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

BAKED RATATOUILLE & GOAT'S CHEESE

Steps:

• Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
• To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
• Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
• Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

BAKED RATATOUILLE

Steps:

• Slice potatoes, zucchini and bell pepper 1/4 inch thick.
• Slice carrots, tomato and rutabaga 1/8 inch thick.
• Slice onion as thin as you can, maintaining shape.
• If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
• The layering will go in two parts, so only use half the veggies at a time.
• Layer potato, carrot, onion, bell pepper.
• Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
• Then layer the zucchini, mushrooms, beef and tomato.
• Gently salt the tomato with 1/2 tsp salt.
• Repeat steps 6 to 9.
• In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
• Turn it off and remove the bay leaf, don't burn your fingers!
• Gently pour over the veggies, distributing evenly.
• Cover and bake 1 hour 15 minutes at 350 degrees F.
• After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking.
• To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes.
• Spoon out into bowls and enjoy!

BAKED RATATOUILLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
• Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
• Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
• Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
• Mix in vinegar; season to taste with salt and pepper.
• Spread in 9-inch pie dish.
• Sprinkle with cheese, if desired.
• Bake until heated through, about 20 minutes.

OVEN-BAKED RATATOUILLE & SAUSAGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
• Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
• Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.