Cheesy Ratatouille Quinoa Casserole is an easy, flavorful ratatouille casserole with hearty quinoa and mozzarella cheese.  It’s a satisfying gluten free, vegetarian meal!

overhead shot of spatula with square of ratatouille casserole in a baking dish

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 a recipe that I originally posted in October 2014 with a different title.  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. 🙂

ratatouille casserole in baking dish on wire rack

Ratatouille Casserole

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 cook ratatouille casserole

ratatouille casserole process collage

  • 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.

front shot of serving of ratatouille casserole in baking dish

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.

serving of ratatouille casserole on a plate with fork

More Ratatouille inspired recipes!

Instant Pot Ratatouille

Ratatouille

Ratatouille Lasagna

Ratatouille pasta by Bon Appetit

Yield: 8 servings

Cheesy Ratatouille Quinoa Casserole

overhead shot of spatula with square of ratatouille casserole in a baking dish

Cheesy Ratatouille Quinoa Casserole is an easy, flavorful ratatouille casserole with hearty quinoa and mozzarella cheese.  It's a satisfying gluten free, vegetarian meal!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

  1. Preheat the oven to 350 degrees.  Spray a 9 x 13" baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 133mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 6g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information does not include the ratatouille as that's included in another post.

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