Best 7 Ratatouille Sausage Bake Recipes

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Embark on a culinary adventure with our comprehensive guide to cooking a delectable dish, Ratatouille Sausage Bake. This dish tantalizes taste buds with a harmonious blend of savory flavors and vibrant colors. Savor the juicy sausage, tender vegetables, and rich tomato sauce that come together in a delightful medley. Whether you're a seasoned chef or a novice in the kitchen, we'll guide you through the steps to create a Ratatouille Sausage Bake that will impress your family and friends. Prepare to indulge in a symphony of flavors as we unveil the secrets behind this irresistible dish.

Let's cook with our recipes!

SAUSAGE RATATOUILLE



Sausage Ratatouille image

You'll feel like Ratatouille's great chef Remy when you serve this veggie-packed dish party guests will rave about. Don't let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. -Janine Freeman, Blaine, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 18

2 pounds sweet Italian sausage links
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
2 medium green peppers, julienned
1 large onion, chopped
5 shallots, chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
4 medium zucchini, quartered and sliced
5 plum tomatoes, chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
1/4 cup minced fresh parsley
1/3 cup grated Parmesan cheese
Hot cooked rice

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

Nutrition Facts : Calories 337 calories, Fat 26g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 752mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

RATATOUILLE WITH SAUSAGE



Ratatouille with Sausage image

"We've enjoyed this hearty and flavorful dish for years," relates Diane Halferty of Tuscon, Arizona. "I concocted it when we lived on a large farm and had lots of fresh veggies and sausage available." In a pinch, prepared spaghetti sauce can be used in place of the fresh tomatoes, she suggests.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 cups ratatouille and 8 sausages.

Number Of Ingredients 16

1 medium eggplant, peeled
4 small zucchini, cut into 1/2-inch slices
1/3 cup all-purpose flour
2 to 4 tablespoons olive oil, divided
2 large onions, sliced
3 garlic cloves, minced
8 uncooked Italian sausage links (about 2 pounds)
4 medium green peppers, julienned
4 medium tomatoes, coarsely chopped
1/4 cup water
1/2 cup minced fresh basil or 8 teaspoons dried basil
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.

OVEN-BAKED RATATOUILLE & SAUSAGES



Oven-baked ratatouille & sausages image

Roast onions, courgettes and red peppers, then serve in a tomato sauce alongside juicy pork sausages

Provided by Good Food team

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 onion , cut into 16 wedges
3 courgettes , cut into bite-sized pieces
1 red pepper , cut into bite-sized pieces
3 tbsp olive oil
8 large pork sausages
2 garlic cloves , crushed
400g can chopped tomato

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
  • Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
  • Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

Nutrition Facts : Calories 482 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium

RATATOUILLE BAKE



Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

RATATOUILLE SAUSAGE BAKE



Ratatouille Sausage Bake image

A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste.

Provided by jackiekpenergy.com

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

4 lean good-quality sausages (venison are the leanest, otherwise opt for lean pork or beef)
4 bell peppers, quartered and then halved if pieces are very large (red orange or yellow)
2 red onions, quartered
2 -4 courgettes, sliced in 1 inch pieces (depending on size)
3 -6 new potatoes, cut in half (depending on size) (optional)
2 tablespoons olive oil
2 teaspoons mixed Italian herbs
2 garlic cloves, crushed (or garlic paste)
2 tablespoons tomato paste
black pepper

Steps:

  • Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
  • Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
  • Just before serving stir in tomato and garlic paste and grind black pepper on top.

RATATOUILLE WITH ITALIAN SAUSAGE



Ratatouille with Italian Sausage image

Categories     Bread     Sausage     Summer

Yield serves 10 to 12

Number Of Ingredients 10

3 zucchini (about 1 1/2 pounds)
3 summer squash (about 1 1/2 pounds)
1 onion
1 red bell pepper
1 yellow bell pepper
1 large eggplant
2 pounds Italian sausage
3 (14-ounce) cans crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper

Steps:

  • Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
  • Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
  • Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
  • Food Trivia
  • Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
  • VEG OUT
  • Do I even have to say you can leave out the Italian sausage?

RATATOUILLE WITH ITALIAN SAUSAGE



Ratatouille With Italian Sausage image

Make and share this Ratatouille With Italian Sausage recipe from Food.com.

Provided by Donna Matthews

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 large onion, thinly sliced
4 garlic cloves, chopped
1 medium eggplant, washed and cubed
1 small green bell pepper, deseeded and cubed
4 small zucchini, sliced
1 lb mushroom, cut in half
1 (28 ounce) can crushed tomatoes
4 teaspoons basil, crushed
salt and pepper
6 -8 Italian sausages

Steps:

  • Boil sausages in water until fully cooked.
  • Cool and cut into slices.
  • Prepare vegetables while sausage is cooking and cooling.
  • In a large skillet or wok, heat oil.
  • Add onion and garlic.
  • After 5 minutes add eggplant.
  • After 5 minutes add bell pepper.
  • After 5 minutes add zucchini.
  • After 5 minutes add mushrooms.
  • After 5 minutes add can of tomatoes, seasonings, and sausage.
  • Heat through and serve.

Nutrition Facts : Calories 349.8, Fat 24.4, SaturatedFat 7, Cholesterol 35.5, Sodium 975.4, Carbohydrate 19.4, Fiber 5.5, Sugar 8.8, Protein 16.2

Tips:

  • Choose ripe and flavorful vegetables. This will ensure that your ratatouille sausage bake is packed with flavor.
  • Use a variety of vegetables. The more vegetables you use, the more colorful and flavorful your dish will be.
  • Don't be afraid to experiment with different herbs and spices. This is a great way to personalize your ratatouille sausage bake and make it your own.
  • If you're using a spicy sausage, be sure to adjust the amount of red pepper flakes you add to the recipe. You don't want your dish to be too spicy.
  • Serve ratatouille sausage bake with a side of crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Ratatouille sausage bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give ratatouille sausage bake a try. You won't be disappointed!

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