This Easy Cheesy Baked Ratatouille Casserole is a colorful mix of vegetables like zucchini, eggplant, and bell peppers, all topped with gooey cheese. It’s a cozy dish full of flavor!
Perfect for a family dinner, this dish is so easy to throw together. Plus, who can resist melting cheese on top of all those veggies? I often pair it with crusty bread for a hearty meal! 🥖
Key Ingredients & Substitutions
Eggplant: This vegetable gives the casserole its unique texture. If eggplant isn’t available, zucchini can be used instead for a similar feel, but the flavor will be milder.
Zucchini and Yellow Squash: These add great moisture and taste. If you can’t find yellow squash, you can just use more zucchini or even thinly sliced carrots for a different twist.
Bell Peppers: I like using both red and yellow for their sweetness. Green bell peppers work too; just keep in mind they have a more bitter flavor. You could also replace them with chopped spinach for added nutrition.
Cheese: Mozzarella is perfect for that stretchy melty goodness. If you’re looking for a lower-fat option, part-skim mozzarella works well. For a dairy-free option, try a cashew cheese or a store-bought vegan cheese blend.
Marinara Sauce: If you’re short on time, store-bought sauces are an easy fix! No need to stress about finding the perfect one; just look for a brand you like.
How Can I Layer the Vegetables for Maximum Flavor?
Layering the vegetables is key to even cooking and flavor distribution. Here’s how to do it smoothly:
- Start with a thin layer of marinara sauce at the bottom of the dish—this prevents sticking and adds softness.
- Alternate the slices of eggplant, zucchini, squash, and bell peppers as you arrange them. This not only looks beautiful but also allows the flavors to blend as the dish bakes.
- Don’t worry about being perfect—rustic arrangements work great!
Remember to gently press down the veggies as you layer them—this helps them cook evenly and keeps the dish hearty.
Easy Cheesy Baked Ratatouille Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 medium eggplant, thinly sliced
- 2 medium zucchinis, thinly sliced
- 1 yellow squash, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 cups marinara sauce or tomato sauce
For the Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Flavoring:
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or basil (optional)
How Much Time Will You Need?
This delicious casserole will take approximately 15 minutes for prep and about 50 minutes to bake. So, set aside about 1 hour and 5 minutes total to have this tasty meal ready for your table!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake!
2. Sauté the Garlic:
In a large skillet, add the olive oil and warm it over medium heat. Once it’s hot, toss in the minced garlic and sauté for about 1 minute until it’s fragrant. Be careful not to burn it!
3. Add the Sauce and Seasonings:
Next, pour in your marinara sauce and mix in the dried basil, oregano, salt, and pepper. Let this simmer for about 5 minutes—this will help the flavors marry together beautifully.
4. Prepare the Baking Dish:
Spread a thin layer of the marinara sauce mixture evenly across the bottom of a 9×13 inch baking dish. This layer prevents the veggies from sticking!
5. Layer the Vegetables:
Now it’s time to assemble! Arrange your sliced vegetables in an alternating pattern—this can be circular or linear, whatever you prefer! Start with eggplant, followed by zucchini, then yellow squash, and continue with the bell peppers. It should look colorful and beautiful!
6. Add More Sauce:
Pour the remaining marinara sauce over the beautifully arranged vegetables, ensuring they’re all well-covered.
7. Top with Cheese:
Sprinkle the shredded mozzarella cheese generously over the top, followed by the grated Parmesan cheese to add that perfect cheesy finish.
8. Bake the Casserole:
Cover the baking dish with aluminum foil and pop it into the preheated oven. Bake for 35 minutes.
9. Uncover and Finish Baking:
After 35 minutes, carefully remove the foil and bake uncovered for an extra 10-15 minutes. You want the cheese to be bubbly and slightly golden on top—just perfect!
10. Cool and Garnish:
Once you remove the casserole from the oven, let it cool for a few minutes. This resting time will help it set a little better. Before serving, feel free to sprinkle some fresh parsley or basil on top for a lovely touch!
11. Serve and Enjoy!
Now it’s time to dig in! Enjoy this warm, cheesy ratatouille casserole as a satisfying main dish or a delightful side.
FAQ for Easy Cheesy Baked Ratatouille Casserole
Can I Use Different Vegetables in This Casserole?
Absolutely! Feel free to experiment with other vegetables like bell peppers, cherry tomatoes, or even mushrooms. Just make sure to slice them thinly to ensure they cook evenly.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if you’re baking it straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until heated through again!
Can I Freeze the Casserole?
Yes, this casserole freezes well! Wrap it tightly with plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the fridge before baking.
