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Ratatouille Tortellini Bake

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“I love this simple and fresh recipe. You can use canned diced tomatoes, but I suggest using your fresh garden tomatoes to send your flavor sensations over the top!”

Ingredients Nutrition


  1. Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.
  2. Meanwhile, bring pot of water to boil for tortellini.
  3. Over medium heat, heat olive oil in a large skillet; add eggplant,onion and garlic and cook, stirring, until vegetables have softened; about 7 minutes.
  4. Add zucchini, yellow squash, bell pepper, tomatoes, basil, parsley, salt and freshly ground black pepper. Bring to a boil stirring frequently as not to allow to stick to pan; reduce heat to medium-low and simmer about 20 minutes, or until vegetables are tender.
  5. Cook tortellini according to package directions; drain.
  6. Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.
  7. Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.
  8. Serve with freshly grated Parmesan Cheese.

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