Ratatouille Tortellini Bake

Transform your weeknight dinner into a Mediterranean masterpiece with this Ratatouille Tortellini Bake! This dish combines the rustic flavors of classic ratatouille—softened eggplant, zucchini, bell peppers, and a fragrant tomato-garlic sauce—with the comforting richness of cheesy tortellini, all baked under a golden, bubbling blanket of mozzarella and Parmesan cheese. Perfectly balanced with dried herbs and optional fresh basil garnish, this easy-to-make casserole is a hearty, vegetarian delight prepared in under an hour. Whether you're feeding the family or wowing dinner guests, this one-pan recipe is bound to become a go-to favorite. Indulge in bold, garden-fresh flavors with this must-try ratatouille pasta bake!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Eggplant
• 1 medium, diced Zucchini
• 1 large, diced Red bell pepper
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 15 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 16 ounces Cheese tortellini (fresh or refrigerated)
• 2 cups, shredded Mozzarella cheese
• 0.5 cups, grated Parmesan cheese
• 0.25 cups, chopped (optional) Fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced eggplant, zucchini, red bell pepper, and onion. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 4

Stir in the canned diced tomatoes and their juices, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until just shy of al dente (they will finish cooking in the oven). Drain well.

Step 6

In the prepared baking dish, spread a thin layer of the vegetable-tomato sauce on the bottom. Add the cooked tortellini and evenly distribute the remaining ratatouille sauce over the top.

Step 7

Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the tortellini and sauce.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves, if desired, before serving.

Nutrition Facts

Serving size	2132.2 grams (2132.2g)

Amount per serving	% Daily Value*
Calories	3068

Total Fat 139.90g	179%
Saturated Fat 61.40g	307%
Polyunsaturated Fat 8.50g
Cholesterol 336mg	112%
Sodium 6744mg	293%
Total Carbohydrate 322.70g	117%
Dietary Fiber 40.10g	143%
Total Sugars 70.50g
Protein 138.70g	277%

Vitamin D 36IU	181%
Calcium 2960mg	228%
Iron 17mg	92%
Potassium 4155mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 17.9%

Carbs: 41.6%