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  • 3 tablespoons - olive oil
  • 1/2 cups - chopped onion or leek
  • 8 ounces - fresh mushrooms, quartered (2 cups)
  • 2 cloves - garlic, minced
  • 2 pounds - tomatoes, chopped
  • 1 - medium eggplant, cut into chunks (1 lb.)
  • 3/4 teaspoons - salt
  • - freshly ground pepper
  • 8 ounces - dried elbow pasta
  • 1/4 cups - fresh herbs such as basil, oregano, and/or thyme
  • 3/4 cups - grated Parmesan cheese, divided
  • Directions:

    1. Preheat oven to 450 degrees F. In a skillet, heat oil on medium heat. Add onion and cook until tender, 6-8 minutes. Add mushrooms and garlic; cook 2 minutes more.

    2. Add tomatoes and eggplant; season with salt and pepper. Cook, stirring occasionally, until tender and tomatoes begin to break down, about 10 minutes.

    3. Meanwhile, cook pasta for 6 minutes; drain. Stir pasta, herbs, and 1/4 cup of the cheese into vegetable mixture. Transfer to a 3-quart baking dish. Sprinkle with remaining Parmesan cheese.

    4. Bake casserole for about 5 minutes or until cheese is golden brown.

    Brief Description

    Pasta with eggplant, mushrooms, and veggies baked in a casserole for a filling family meal.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 30 min


    Parents Magazine

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    Posted On:

    November 17, 2014

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