Ratatouille and ravioli bake

    1 hour

    This is a delicious and easy way to combine veggies with fresh ravioli to make a satisfying pasta bake. You could make a non-vegetarian version by using meat-filled ravioli, but this is great as is!

    404 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 5 cloves garlic, minced
    • 1 onion, chopped
    • 170g diced aubergine
    • 250g chopped courgette
    • 1 green pepper, chopped
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon dried basil
    • 1 tablespoon dried parsley
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/2 (500g) pack fresh cheese ravioli
    • 90g grated mozzarella cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4; lightly grease a 2.5 litre baking dish with a bit of olive oil.
    2. Heat the olive oil in a large frying pan over medium heat; cook and stir the garlic, onion and aubergine with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the courgette, pepper, tomatoes, basil, parsley, salt and black pepper; bring the mixture to the boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
    3. Cook the ravioli as directed on the packet; 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.
    4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.


    Substitute 2 or 3 fresh tomatoes for the tinned tomatoes when in season.

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    Reviews & ratings
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    Reviews in English (345)


    Really filling and didn't find it bland like one review. Loved it.  -  08 Apr 2015


    Used fresh ravioli and quite strong cheddar. Hubby not known for liking veggie food had three helpings. Will make ratatouille again as side as well. Thanks  -  01 Feb 2014


    It's good but a little bland, add a bit more salt.  -  04 Jul 2010