Ratatouille Casserole

Ratatouille Casserole

1 – 28oz can diced tomatoes, undrained
2 zucchini, cut into 1/2 inch pieces
2 yellow squash, cut into 1/2 inch pieces
1 butternut squash, peeled and cut into 1/2 inch pieces
1 onion, finely diced
1 tsp salt
1 tsp parsley
1 tsp basil
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
1 TBSP tomato paste
2 TBSP extra virgin olive oil
1 box Rigatoni, cooked
2 cups mozzarella

Ratatouille Casserole

In a slow cooker, add tomatoes, zucchini, yellow squash, butternut squash, onion, salt, parsley, basil, oregano, garlic powder, and pepper. Mix well and cook on high for 4 hours or low for 6-8 hours. When there are 30 minutes left for cooking, add tomato paste and olive oil. Preheat oven to 350. Place cooked pasta in large casserole dish. When ratatouille is done, pour evenly over pasta and top with 2 cups of cheese. Bake for 30 minutes and serve!


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