Huffpost Taste

Ratatouille "Unbaked" Ziti

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Ratatouille "Unbaked" Ziti

Provided by:
total prep 404 calories/serving


  • 8 oz uncooked ziti pasta
  • 1 small eggplant (about 12 oz), diced
  • 1 bell pepper, quartered and sliced
  • 1 cup chopped onion
  • 1 medium zucchini, halved and sliced
  • 2 tsp minced garlic
  • 2 cups bottled fat-free marinara sauce
  • 1 cup reduced-fat ricotta cheese
  • 1/2 cup shredded reduced-fat mozzarella cheese
  • Garnish: fresh basil leaves, cut in strips


  • Cook pasta in a large pot of lightly salted water as package directs.
  • Meanwhile coat a large nonstick skillet with olive oil cooking spray. Heat over medium heat; add eggplant, bell pepper, onion and 1⁄4 cup water. Cover and, stirring often, cook 10 minutes.
  • Stir in zucchini and garlic; cover and cook 2 minutes. Add sauce and simmer 1 minute or until vegetables are tender.
  • Drain pasta, add to skillet and toss to mix. Spoon on dollops of ricotta; sprinkle with mozzarella. Cover and cook over low heat, without stirring, 2 minutes until cheese melts. Garnish with basil.