Ratatouille ravioli bake
10
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Layered with roasted ratatouille for maximum veggie goodness, this twist on lasagne uses cheese ravioli in place of lasagne sheets for speedy prep. There’s no need to boil the ravioli before layering in the dish as moisture from the vegetables cooks it as it bakes. Easy peasy!
Ingredients
Eggplant
1 medium, chopped
Zucchini
2 medium, chopped
Brown onion
1 medium, chopped
Yellow capsicum
1 medium, chopped
Dried herbs
2 tsp, Italian variety
Grape tomatoes
600 g, halved
Garlic
3 clove(s), finely chopped
Dried chilli flakes
½ tsp
Fresh cheese tortellini or ravioli
500 g, (ravioli)
Light mozzarella cheese
¾ cup(s), grated, shredded, (90g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Place eggplant, zucchini, onion and capsicum in a large roasting pan and lightly spray with oil. Sprinkle with Italian herbs, toss well and spread into an even layer. Roast for 30 minutes or until vegetables are browned and tender.
2
Remove pan from oven, stir in tomatoes, garlic and chilli flakes. Season with salt. Roast for a further 15 minutes or until tomatoes have softened.
3
Reduce oven temperature to 180°C. Lightly spray a 22cm x 32cm baking dish with oil. Arrange half the ravioli over base of dish (it’s ok if some of it overlaps). Spoon over half the ratatouille. Repeat layer with remaining ravioli and ratatouille. Sprinkle with mozzarella. Bake for 30 minutes or until ravioli is tender and cheese is melted and bubbly.
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