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Vegetarian Ziti Gratin

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Serves 4| Hands-On Time: | Total Time:


  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.
By February, 2003

Nutritional Information

  • Per Serving
  • Calories 1002
  • Calcium 610mg
  • Carbohydrate 103g
  • Cholesterol 198mg
  • Fat 47g
  • Fiber 9g
  • Iron 6mg
  • Protein 44mg
  • Sat Fat 20g
  • Sodium 1619mg
What does this mean? See Nutrition 101 .

Quick Tip

Barilla Plus Multigrain Spaghetti
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.