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Ratatouille Casserole

The Cooking Bride original
Course Entree
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Lisa B.


  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup diced eggplant
  • 2 tablespoons olive oil
  • 1 pound bulk Italian sausage
  • 3 garlic cloves minced
  • 2 ounces cream cheese
  • 1 8 oz. can tomato sauce
  • 2 tablespoons chopped fresh basil
  • 1 cup sliced pepperoni divided
  • 1 ½ cups mozzarella cheese divided
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Spread zucchini, squash, and eggplant in a single layer on a baking sheet. Drizzle with the olive oil. Season with salt and pepper. Roast in the oven for 20 minutes until vegetables are tender. Set vegetables aside.
  • In the meantime, cook sausage in a large skillet over medium high heat. Break sausage up into bite-sized pieces with a spoon and continue to cook until sausage is no longer pink.
  • Add garlic to the skillet and cook until fragrant, about 30 seconds.
  • Add cream cheese and stir until melted.
  • Add tomato sauce and fresh basil. Add roasted vegetables and stir until everything is well-combined.
  • Spread half of the mixture into the bottom of a prepared 9 x 13-inch casserole dish. Layer with half of the pepperoni then half of the mozzarella cheese. Repeat with the remaining sausage/vegetables mixture, pepperoni, and cheese. Sprinkle Parmesan over the top of the casserole.
  • Bake for 20 minutes or until cheese is melted. Let casserole stand for 10 minutes before serving.