Vegetarian Ziti Gratin

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 1002 calories
    • Fat 47 g
    • Sat Fat 20 g
    • Cholesterol 198 mg
    • Sodium 1619 mg
    • Protein 44 mg
    • Carbohydrate 103 g
    • Fiber 9 g
    • Iron 6 mg
    • Calcium 610 mg


  1. Check 3tablespoons olive oil
  2. Check 1 onion, thinly sliced
  3. Check 4 garlic cloves, peeled and sliced
  4. Check 1 small bay leaf
  5. Check 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
  6. Check 1 small zucchini, halved lengthwise and cut into thin slices
  7. Check 1 red bell pepper, cut into slivers
  8. Check 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
  9. Check 2teaspoons kosher salt
  10. Check 1/2cup shredded fresh basil leaves
  11. Check freshly ground black pepper
  12. Check 1pound ziti
  13. Check 1 15-ounce container ricotta cheese
  14. Check 2 eggs, beaten
  15. Check 2tablespoons olive oil
  16. Check 1/2cup grated Parmesan
  17. Check 1cup shredded Cheddar


  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. 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 of the salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in basil and a few grinds of fresh pepper to taste.
  3. Cook the ziti according to label directions. Drain and then toss with ricotta cheese, eggs, olive oil, Parmesan, and the remaining teaspoon of salt.
  4. Spoon half the ziti into a lightly greased 4-quart casserole. Top with the ratatouille and then the remaining ziti. Sprinkle with Cheddar. Cover and bake in a preheated 350° F oven for 20 minutes. Uncover and cook 10 minutes more.