Best Ratatouille Casserole Recipes

RATATOUILLE CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees F. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake until the vegetables are tender and fully roasted, about 45 minutes. Enjoy! *If you don't have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce. ** If you're going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn't get soggy. Recipe adapted from All Recipes Next Recipe Page»

RATATOUILLE-POLENTA CASSEROLE

Steps:

• Preheat the oven to 375°F. Lightly spray an 8-inch square glass baking dish with cooking spray.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the eggplant, onion, bell pepper, and garlic, covered, for 6 to 8 minutes, or until the eggplant is lightly browned and all the vegetables are softened, stirring occasionally.
• Stir in the remaining filling ingredients. Cook, covered, for 5 minutes, or until the vegetables are tender, stirring frequently. Spoon into the baking dish.
• Meanwhile, in a medium saucepan, bring the broth to a boil over medium-high heat. Using a long-handled whisk, carefully stir the broth to create a swirl. Slowly pour the cornmeal in a steady stream into the swirl, whisking constantly. Holding the pan steady, continue whisking for 1 to 2 minutes, or until the polenta is very thick. Remove from the heat.
• Stir 1/2 cup Parmesan and the pepper into the polenta. Spread the polenta over the filling. Sprinkle with the remaining 2 tablespoons Parmesan.
• Bake for 15 minutes, or until bubbling. Let the casserole stand for 5 minutes before serving.
• Nutrition information
• (Per serving)
• Calories: 216
• Total fat: 6.5g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 9mg
• Sodium: 314mg
• Carbohydrates: 33g
• Fiber: 7g
• Sugars: 10g
• Protein: 9g
• Calcium: 208mg
• Potassium: 703mg
• Dietary Exchanges
• 1 starch
• 3 vegetable
• 1/2 very lean meat
• 1 fat

CHICKEN RATATOUILLE CASSEROLE

Steps:

• In a large skillet, heat the oil and cook chopped onion and garlic until transparent.
• Add chicken cubes and cook over medium heat until browned.
• Add the zucchini, eggplant, green pepper and mushrooms. Cook for an additional 2 minutes. Then add the tomatoes, stirring carefully.
• Add the Italian herbs seasoning, salt and pepper to taste.
• Simmer uncovered for about 10 more minutes until chicken is done and vegetables are crispy and fork tender, but not overcooked.

RATATOUILLE CASSEROLE

Steps:

• 1. Thinly slice the yellow summer squash and the zucchini into circles. If your eggplant is long and thin, slice it into circles. If it's thick and bulbous you will need to slice it thin and then into halves or quarters to be about the same size as the squash and zucchini circles. With a red pepper (or orange or yellow....just NOT green), either slice into strips or however you'd like. You just need enough to go around the dish.
• 2. Prep the base: Dice half an onion, smaller dice is best. Pour a tablespoon or two into a sauté pan and heat on medium. Saute the onions until translucent. Near the end of the sauce, add the garlic - either diced finely or crushed with a garlic press. Sauce about another 2 minutes. Add the can of tomato sauce, stir and bring to a light simmer and then remove from heat.
• 3. Prep the baking dish: using either a large rectangular baking dish or round baking dish - just as long as it's an inch or so deep - take a bit of parchment paper and trace the inside of the lip of the dish. This is the most complicated part. Cut out the shape and ensure it fits inside the dish.
• 4. Preheat the oven to 325F. Place the tomato/onion sauce in the bottom of your casserole dish. Spread event. Decide what order you want to place your veg slices. Layer those pieces going around the outside and eventually finishing in the middle of the dish. I suggest you make your layers tighter rather than loose, but this may depend on the size of your dish and how many slices you cut. Once done, drizzle olive oil on top, season with salt and pepper and add the thyme. Place the parchment paper on top.
• 5. Place in the oven and bake for about 40-50 minutes. Allow to rest for about 5 minutes before removing the parchment paper and serving.
• 6. Best served with a side of cous-cous and topped with goats cheese.

RATATOUILLE CASSEROLE

Steps:

• See provided link for details