Ratatouille Stuffing Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until tender.
• Add eggplant, zucchini, tomatoes and tomato sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender.
• Stir in stuffing mix just until moistened. Remove from heat. Let stand, covered, 5 min.

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium-high heat. Add squash, peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in garlic; cook 1 min. Add tomatoes and basil; cook 2 min. or until heated through, stirring occasionally.
• Stir in stuffing mix; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with cheese; cover.
• Bake 35 min. or until heated through, uncovering for the last 5 min.

Steps:

• Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
• Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
• Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.