Cheesy Ratatouille Quinoa Casserole
Cheesy Ratatouille Quinoa Casserole is an easy, flavorful ratatouille casserole with hearty quinoa and mozzarella cheese. It’s a satisfying gluten free, vegetarian meal!
It’s been hotter than blazes from a fall standpoint here and I’m more than ready for cooler temperatures to stick around for good. It’s just not as fun eating soup, chili and comfort food while sweating profusely!
Until it cools off, I’ll just crank the A/C and eat alllll the comfort food.
This Ratatouille Casserole is new and improved. The original post needed a huge refresh due to subpar photos, and in the process of updating the photos I decided to start fresh with a brand new post with a title that better described the dish.
Because I really love this dish. 🙂
This ratatouille quinoa casserole is yet another way for me to get more ratatouille into my life. If you’re not familiar with ratatouille, it’s a rustic French vegetable stew that includes eggplant, tomatoes, zucchini, bell peppers and herbs.
Ratatouille is healthy comfort food pure and simple. For me, the eggplant is the star in this vegetable stew as it becomes so tender and velvety. The sweet tomatoes and bell peppers along with the succulent zucchini and fresh herbs make the stew something special.
How to make this recipe
- Prepare the ratatouille. I have (2) ratatouille recipes here on my site — one for classic Ratatouille and Instant Pot Ratatouille. You can decide which method you’d like to use to prepare it, and I have plenty of make ahead tips at the bottom of this post.
- Cook the quinoa. Cook according to package instructions, then drain well.
- Assemble the casserole. Toss the ratatouille with some or all of the cooked quinoa and 3/4 cup of the cheese, then top with the remaining cheese.
- Bake the casserole. Bake at at 350 degrees or until bubbly and golden brown.
- Remove the casserole from heat and let stand for 10 minutes or so to set and cool slightly.
Recipe Notes:
- The ratatouille may be made in advance and even frozen until ready to use. Simply thaw, toss with quinoa and cheese and bake!
- The casserole may be assembled up to a day in advance. Bring to room temperature for 30 minutes before baking as a cold casserole will take longer to bake.
- This casserole is not thick and saucy like a tomato sauce-based casserole, but there is plenty of moisture from the vegetables. Keep this in mind when adding the quinoa. If you like your casseroles “saucier”, start with 2 cups of quinoa and add more from there as desired.
More ratatouille recipes you’ll love!
- Ratatouille Lasagna
- Ratatouille pasta by Bon Appetit
- Ratatouille tart by Smitten Kitchen
Cheesy Ratatouille Quinoa Casserole
Ingredients
- One batch Ratatouille
- One cup quinoa rinsed, cooked according to package instructions and drained well
- 1 1/2 cups grated mozzarella cheese divided
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13″ baking dish with cooking spray.
- Combine the ratatouille with the desired amount of quinoa. I suggest using 2-2 1/2 cups of quinoa if you’d like your casserole to be a bit “saucier”. Add the remaining quinoa if you’d your casserole less saucy. Stir in 3/4 cup of the cheese and pour into the prepared baking dish.
- Top with the remaining cheese and bake for about 30 minutes or until bubbly and golden brown. Remove from heat and cool for about 10 minutes.
- Serve and enjoy!
Notes
- Cook time for the ratatouille is not included as you can choose whether to make it on the stove top or try my Instant Pot Ratatouille.
- The ratatouille may be made in advance and even frozen until ready to use. Simply thaw, toss with quinoa and cheese and bake!
- The casserole may be assembled up to a day in advance. Bring to room temperature for 30 minutes before baking as a cold casserole will take longer to bake.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
12 Comments on “Cheesy Ratatouille Quinoa Casserole”
Keeping my fingers crossed you all get some cooler fall temps soon! I’d be eating this lovely casserole in the A/C, too..it looks so scrumptious! Loving the veggie/quinoa combo!
I think the cooler temps are coming soon…yay! Thanks Julia!
I’ve never made a ratatouille, but this recipe seems like a good place to start! I love a good vegetarian dish, and one that’s loaded with veggies, cheese and quinoa is just my type of dish. I hope it cools down for you soon. We are fully into fall now. I’m pretty sure I will be wearing my winter coat by the end of October. Have a great week Marcie!
Sounds like you’re really getting some cold weather…we’re expecting cooler temps next week! Thanks Leanne and I hope you get to try this! 🙂
We’ve had some cooler weather here the past few days and I’m loving it! Bring on all of the comfort foods. I’m loving the look of this casserole! I’ve never tried adding quinoa to a casserole before, so I’ve got to change that. Would love a big plate of this for dinner tonight!
It’s supposed to cool off here next week thankfully! Thanks Gayle!
Oh man does this look incredible! Such a brilliant idea for using up the rest of summer produce. Hopefully fall comes your way soon!
Thanks Sarah — we’re still getting some wonderful late summer produce!
I would love to take some of your heat off your hands! It could melt the rest of our snow 😉 I love all of the veggies in this dish, and if it’s cheesy there’s a good chance I can convince the kids to eat it too! Yum!
I’d love to send you some of our heat! Thanks Katherine!
It *finally* cooled off by us and I am soooo happy!! haha Up until last week I was still sweating when I went outside! lol ANYWAY this casserole sounds soooo good!! Perfect for cooler weather comfort food!
I’m glad you’ve got cooler weather…ours is supposedly coming next week! Thanks so much Ashley!