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Ratatouille ravioli bake

Ratatouille ravioli bake

Total Time
1 hr 30 min
15 min
1 hr 15 min
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!



1 medium, chopped


2 medium, chopped

Brown onion

1 medium, chopped

Yellow capsicum

1 medium, chopped

Dried herbs

2 tsp, Italian variety

Grape tomatoes

600 g, halved


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)


  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.


TO REFRIGERATE: Store any leftover ravioli bake in a reusable container for up to 4 days. Reheat single portions in microwave to serve.