INGREDIENTS: (makes a 9x13" pan)
8oz fresh mushrooms, sliced
1 medium onion, sliced thin/chopped
big glob of minced garlic
1 yellow squash, sliced (I used half of a big one)
1 zucchini, peeled/sliced
1 red & 1 yellow bell pepper, sliced (I used half of each)
1 can diced tomatoes, drained
bunch of fresh parsley, chopped
3oz real bacon bits
20oz frozen meat ravioli
grated parmesan
12-16oz shredded provel
DIRECTIONS:
Preheat oven to 350F.
Boil the ravioli as directed.
Meanwhile, in a big skillet over med/med-hi heat cook the mushrooms, onion, garlic.
Add in the squash, cook some more, then add in the zucchini & bell peppers. About 20min cooking time total on the stove.
Drain the ravioli & rinse in some cool water.
In a greased 9x13" baking dish layer the ravioli. Top with the diced tomatoes.
Sprinkle parsley on top of that, then sprinkle on some of the shredded provel.
Add in the vegetable mixture. Top with the bacon bits & the rest of the shredded cheese.
Bake ~20 min, till the top layer of cheese is melty. Serve warm.
note: All ratatouille recipes I saw had eggplant in it. I substituted squash for it just cuz we had eggplant parm recently & I'm cashed out on eggplant. Also ratatouille normally doesn't have ravioli or meat in it, but I used meat ravioli & bacon, because I can.
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