Rustic Ratatouille and White Bean Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 3 tbsp olive oil, divided
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (15 oz / 425 g each) cannellini or other white beans, drained
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika
• 1 tsp kosher salt, 1/2 tsp black pepper, pinch red pepper flakes
• 1 tbsp balsamic vinegar, 1 tsp sugar (optional)
• 1 medium eggplant, 2 medium zucchini, 2 yellow squash, 3 Roma tomatoes (all sliced 0.5 cm thick)
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan or hard Italian cheese
• 1/2 cup (30 g) panko breadcrumbs
• 2 tbsp chopped fresh parsley or basil (for serving)

Do This

• 1. Heat oven to 375°F (190°C). Lightly oil a 9×13-inch (23×33 cm) baking dish.
• 2. In a large skillet, sauté onion and bell pepper in 2 tbsp olive oil over medium heat for 6–8 minutes until soft.
• 3. Stir in garlic, tomato paste, oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper; cook 1 minute.
• 4. Add crushed tomatoes, beans, balsamic, and sugar; simmer 5 minutes. Spread mixture in the baking dish.
• 5. Arrange sliced eggplant, zucchini, squash, and tomatoes in overlapping rows on top. Brush or drizzle with remaining 1 tbsp olive oil and a pinch of salt and pepper.
• 6. Cover tightly with foil and bake 35 minutes. Meanwhile, mix mozzarella, Parmesan, and panko in a bowl.
• 7. Uncover, top with cheese-crumb mix, and bake 15–20 minutes more until bubbling and golden. Rest 10 minutes, then sprinkle with fresh herbs and serve.

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Why You’ll Love This Recipe

• A cozy, one-pan vegetarian main that eats like a casserole and warms you up on cold nights.
• Layers of soft, roasted vegetables and creamy white beans in a rich tomato-herb sauce.
• Easy to make ahead, reheats beautifully, and is perfect with crusty bread or a simple salad.
• Flexible: swap vegetables based on what you have, or make it cheesier, lighter, or fully vegan.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, 1 medium eggplant, 2 zucchini, 2 yellow squash, 3 Roma tomatoes, fresh parsley or basil.
• Dairy: Shredded mozzarella cheese, grated Parmesan or other hard Italian cheese.
• Pantry: Olive oil, canned white beans (cannellini or navy), canned crushed tomatoes, tomato paste, panko breadcrumbs, dried oregano, dried thyme, smoked paprika, crushed red pepper flakes, balsamic vinegar, sugar (optional), kosher salt, black pepper.

Full Ingredients

For the White Bean & Tomato Base

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
• 1 red bell pepper, diced (about 1 cup / 130 g)
• 4 cloves garlic, minced
• 2 cans (15 oz / 425 g each) cannellini, great northern, or navy beans, drained and rinsed
• 1 can (14.5 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, to taste)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar
• 1 tsp sugar (optional, to soften acidity)

For the Rustic Ratatouille Vegetable Layer

• 1 tbsp olive oil (for drizzling or brushing)
• 1 medium eggplant (about 1 lb / 450 g), cut into 0.5 cm (1/4-inch) thick rounds
• 2 medium zucchini, cut into 0.5 cm (1/4-inch) thick rounds
• 2 yellow squash, cut into 0.5 cm (1/4-inch) thick rounds
• 3 Roma tomatoes, cut into 0.5 cm (1/4-inch) thick rounds
• 1/2 tsp kosher salt (for seasoning the vegetables)
• 1/4 tsp freshly ground black pepper

For the Cheesy Breadcrumb Topping

• 1 cup (100 g) shredded mozzarella cheese
• 1/2 cup (50 g) finely grated Parmesan or Grana Padano cheese
• 1/2 cup (30 g) panko breadcrumbs

To Finish & Serve

• 2 tbsp chopped fresh parsley or basil (or a mix)
• Extra olive oil for drizzling (optional)
• Crusty bread, polenta, or brown rice, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking dish

Set a rack in the center of your oven and preheat to 375°F (190°C). Lightly oil a 9×13-inch (23×33 cm) baking dish or a similarly sized 3-quart (about 3-liter) baking dish or deep cast iron skillet. This will help prevent sticking and make cleanup easier. Keep the dish nearby; you will assemble directly into it after cooking the bean and tomato base.

Step 2: Slice the vegetables for layering

Rinse and dry the eggplant, zucchini, yellow squash, and Roma tomatoes. Trim the ends of the eggplant, zucchini, and squash. Using a sharp knife or mandoline, slice them into 0.5 cm (1/4-inch) thick rounds. Try to keep the slices about the same thickness so they cook evenly.

If any slices are especially wide (often from a large eggplant), you can cut them in half to make half-moons. Place the sliced vegetables on a tray or board. Lightly sprinkle them with a pinch of the 1/2 tsp kosher salt and 1/4 tsp black pepper listed for the vegetable layer. This light seasoning helps them taste good all the way through.

Step 3: Build the white bean and tomato base

In a large skillet or saucepan, heat 2 tbsp olive oil over medium heat. Add the diced onion and bell pepper. Cook, stirring often, for 6–8 minutes until the vegetables are soft and starting to turn golden at the edges.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Cook, stirring constantly, for about 1 minute to toast the spices and caramelize the tomato paste slightly; it should darken in color and smell rich.

Pour in the crushed tomatoes and add the drained beans. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp balsamic vinegar, and 1 tsp sugar if your tomatoes are very acidic. Stir well, bring to a gentle simmer, and cook for 5 minutes to let the flavors mingle. Taste and adjust seasoning as needed.

Transfer this thick, stewy mixture to your prepared baking dish, spreading it into an even layer. This will be the hearty, creamy base that the vegetables roast on top of.

Step 4: Layer the rustic ratatouille vegetables

Take your sliced eggplant, zucchini, yellow squash, and tomatoes. Working in a repeating pattern (for example: eggplant, zucchini, squash, tomato), arrange them in overlapping rows or concentric circles directly on top of the bean and tomato base. The slices should be standing at a slight angle, each one overlapping the one before it by about one-third; this gives you a beautiful, rustic tiled effect and ensures even cooking.

When the dish is filled, drizzle or brush the top of the vegetables with the remaining 1 tbsp olive oil. Sprinkle with the remaining pinch or two of salt and pepper. This light coating of oil helps the vegetables soften and brown nicely in the oven.

Step 5: Cover and bake until tender

Cover the baking dish tightly with aluminum foil, making sure there are no large gaps where steam can escape. Place in the preheated 375°F (190°C) oven and bake for 35 minutes. During this time, the vegetables will steam-roast under the foil and become soft and silky, while the bean base thickens and absorbs the vegetable juices.

While the dish bakes, prepare the topping: in a small bowl, combine the 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 cup panko breadcrumbs. Toss them together so the cheese and breadcrumbs are evenly mixed.

Step 6: Add the cheesy breadcrumb topping and finish baking

After 35 minutes, carefully remove the foil (watch out for hot steam). The vegetables should look softened and slightly translucent. Sprinkle the cheese and breadcrumb mixture evenly over the top, aiming to cover as much surface as possible.

Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the topping is deeply golden and crisp and the tomato-bean layer is bubbling around the edges. If you like an extra-browned top, you can switch the oven to broil for the last 1–2 minutes, watching very closely so it does not burn.

Step 7: Rest, garnish, and serve

Once the bake is golden and bubbling, remove it from the oven and let it rest on a trivet for at least 10 minutes. This brief rest helps the layers settle and makes it easier to scoop neat portions.

Just before serving, sprinkle the top with the chopped fresh parsley or basil. Drizzle with a little extra olive oil if you like a richer finish. Serve generous spoonfuls into shallow bowls or onto plates, making sure each portion gets plenty of vegetables, beans, and crispy topping. This is wonderful on its own, or alongside crusty bread, creamy polenta, or a simple green salad.

Pro Tips

• Slice evenly: Keeping the vegetables around 0.5 cm (1/4 inch) thick ensures they cook at the same rate and become soft without turning mushy.
• Do not skip the rest time: Letting the bake sit for 10 minutes after it comes out of the oven makes the layers hold together better and concentrates the flavors.
• Season in layers: Lightly salting the vegetables and seasoning the tomato-bean base separately gives the final dish deeper, more balanced flavor.
• Use a hot, preheated oven: A fully preheated 375°F (190°C) oven helps the topping brown and the vegetables roast instead of steaming too much.
• For a creamier base: Lightly mash some of the beans in the pan before adding them to the baking dish to create an extra-creamy, almost gratin-like layer.

Variations

• Vegan version: Skip the mozzarella and Parmesan. Instead, top with 3/4 cup panko mixed with 2 tbsp nutritional yeast and 2 tbsp olive oil. Bake until crisp and golden.
• Extra-herby: Add 1 tsp dried basil or herbs de Provence to the tomato-bean base, and finish with a generous handful of fresh basil or thyme leaves.
• Spicy skillet bake: Double the red pepper flakes, add a pinch of cayenne, and bake in a large cast iron skillet for a rustic, table-to-oven presentation.

Storage & Make-Ahead

Let leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or warm the whole dish in a 350°F (175°C) oven for 20–25 minutes, loosely covered with foil. The flavors often deepen by the next day, making this an excellent make-ahead meal.

To freeze, cool the baked dish fully, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat until steaming hot throughout. Note that the topping may soften slightly after freezing; you can refresh it by sprinkling on a little extra panko and cheese before reheating in the oven.

Nutrition (per serving)

Approximate values for one of 6 servings (without optional bread or sides): about 400 calories, 15 g protein, 50 g carbohydrates, 15 g fat, 10 g fiber, and 900 mg sodium. Actual values will vary based on the specific brands of beans, cheese, and tomatoes you use.