Hands-On Time
45 Mins
Total Time
1 Hour 15 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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