Prep 45 mins
Cook 30 mins
Nice pasta dish! There are a lot of things that you can do with this, you can sub different vegetables or add more, if you like. I did not use basil leaves, a personal preference, but the recipe can use it!
- 3 tablespoons olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, peeled & sliced
- 1 small bay leaf
- 1 small eggplant, cut into 1/2-inch pieces (3 cups)
- 1 small zucchini, halved lengthwise & cut into thin slices
- 1 red bell pepper, cut into slivers
- 4 plum tomatoes, coarsley chopped (about 1-1/4 cups)
- 2 teaspoons kosher salt
- 1⁄2 cup shredded fresh basil leaf
- freshly fresh coarse ground black pepper
- 1 lb ziti pasta
- 1 (15 ounce) container ricotta cheese
- 2 eggs, beaten
- 2 tablespoons olive oil
- 1⁄2 cup frsh grated parmesan cheese
- 1 cup shredded cheddar cheese, any kind
- Preheat oven to 350°F.
- Over medium-low heat, add the the oil to a large skillet with the onions, garlic and bay leaf, stirring occasionally, until the onions have softened.
- Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
- Stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon salt, and cook obver medium heat, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
- Stir in the basil (if using) and a few grinds of pepper to taste.
- Cook ziti according to pkg directions.
- Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon salt.
- Spoon half the ziti into a lighlty oiled 4 qt casserole dish.
- Top with ratatouille and then the remaining ziti.
- Sprinkle with cheddar.
- Cover and bake for 20 minutes.
- Uncover and cook 10 minutes longer.
way too high in fat and calorie content.
Oh...this is so good...comfort food at it's best!!! I couldn't find ziti so subbed whole grain small penne. I also had some baby bella mushrooms to add and fresh tarragon. This makes a HUGE pan! Great leftovers too. My meat-eaters didn't even miss out. Will definitely be making this often. Thanks so much for sharing!
YUM! I prepared everything up to the baking one night and baked it the next night. 4 VERY large serves, probably more like 6 serves. I was originally going to give this 4 stars, simply because it is hard to make it look great on serving, so marking down 1 point for presentation, but then I nibbled on some leftovers straight from the fridge and it was so wonderful. So great hot or cold, and good as a side dish with meat - although I imagine you could even add chicken pieces to the middle section for those who absolutely insist on meat. I used less oil in cooking, maybe 1T, and added 1T of dried basil. Next time I will add some diff herbs and increase the garlic. And maybe some mushrooms and broccoli would go nicely too. Definitely a keeper!