Rating: 2 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 3
Jane Kirby

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Recipe Summary

hands-on:
45 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Cook the ziti according to label directions. Drain and then toss with ricotta cheese, eggs, olive oil, Parmesan, and the remaining teaspoon of salt.

  • 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.

Nutrition Facts

calcium 610mg; 1002 calories; carbohydrates 103g; cholesterol 198mg; fat 47g; fiber 9g; iron 6mg; protein 44mg; saturated fat 20g; sodium 1619mg.
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