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“A meatless dish with lots of flavor, adjust the chili flakes to suit heat level or you may omit if desired.”
1hr 15mins

Ingredients Nutrition


  1. Grease a 4-quart casserole dish.
  2. For the ratatouille; heat 3 tablespoon olive oil in a large skillet over medium-high heat.
  3. Add in onion, chopped garlic, chili flakes and dried basil and oregano; cook stirring until the onion is softened (about 5 minutes).
  4. Reduce heat to medium then stir in eggplant, zucchini, bell pepper and chopped tomatoes; cook stirring for about 10-12 minutes.
  5. Mix in 3-4 tablespoons Parmesan cheese then season with salt and black pepper to taste; set aside.
  6. Cook the pasta until just al dente (do not overcook as the pasta will cook more in the oven) drain then place in a large bowl.
  7. Toss the cooked pasta with ricotta cheese, eggs, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper if desired.
  8. TO ASSEMBLE; spoon HALF of the ziti mixture into prepare casserole dish, then top with all the ratatouille mixture.
  9. Spread the remaining half of the ziti mixture on top of the pasta.
  10. Top with 1 cup mozzarella cheese or cheddar cheese.
  11. Cover with foil and bake in a preheated 350 degrees F oven for 20 minutes.
  12. Uncover and bake another 10 minutes more.

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