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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Nice pasta dish! There are a lot of things that you can do with this, you can sub different vegetables or add more, if you like. I did not use basil leaves, a personal preference, but the recipe can use it! Ingredients:
3 tablespoons olive oil |
2 onions, thinly sliced |
4 garlic cloves, peeled & sliced |
1 small bay leaf |
1 small eggplant, cut into 1/2-inch pieces (3 cups) |
1 small zucchini, halved lengthwise & cut into thin slices |
1 red bell pepper, cut into slivers |
4 plum tomatoes, coarsley chopped (about 1-1/4 cups) |
2 teaspoons kosher salt |
1/2 cup shredded fresh basil leaf |
freshly fresh coarse ground black pepper |
1 lb ziti pasta |
1 (15 ounce) container ricotta cheese |
2 eggs, beaten |
2 tablespoons olive oil |
1/2 cup frsh grated parmesan cheese |
1 cup shredded cheddar cheese, any kind |
Directions:
1. Preheat oven to 350°F.
2. Over medium-low heat, add the the oil to a large skillet with the onions, garlic and bay leaf, stirring occasionally, until the onions have softened.
3. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
4. Stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon salt, and cook obver medium heat, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
5. Stir in the basil (if using) and a few grinds of pepper to taste.
6. Cook ziti according to pkg directions.
7. Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon salt.
8. Spoon half the ziti into a lighlty oiled 4 qt casserole dish.
9. Top with ratatouille and then the remaining ziti.
10. Sprinkle with cheddar.
11. Cover and bake for 20 minutes.
12. Uncover and cook 10 minutes longer.
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