Ratatouille Stuffing Bake - Kraft Recipes Top
Comida Kraft
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Ratatouille Stuffing Bake

Prep Time
Total Time

16 servings, 1/2 cup each

How is this cheesy stuffing bake a Healthy Living recipe? Well, the ratatouille part—including yellow squash, tomatoes and peppers—certainly helps!

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in large skillet on medium-high heat. Add squash, peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in garlic; cook 1 min. Add tomatoes and basil; cook 2 min. or until heated through, stirring occasionally.
  • Stir in stuffing mix; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with cheese; cover.
  • Bake 35 min. or until heated through, uncovering for the last 5 min.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.


Substitute yellow peppers for the green peppers, and/or zucchini for the yellow squash.


  • 16 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1/2 Fat

Nutrition Bonus

The peppers and squash team up to provide a good source of vitamin C in this stuffing side dish.

Nutritional Information

Serving Size 16 servings, 1/2 cup each
Calories 90
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 260mg
Carbohydrate 13g
Dietary fiber 2g
Sugars 3g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this for Thanksgiving. I made this for Thanksgiving. It was delicious! I changed the recipe just a bit. I used 4 squash (2 yellow and 2 zucchini) and only 1 bell pepper. I also just used the 5 cheese blend (not touch of Philadelphia). I didn't add any liquid like the previous reviewer, and didn't think it was too dry at all (just remember that you don't drain your tomatoes - use liquid in can). Yummy!!!
Date published: 2013-12-02
Rated 5 out of 5 by from Easy to make We loved this recipe so much we had it again for lunch the following day.
Date published: 2016-06-24
Rated 4 out of 5 by from This turned out surprisingly good. This turned out surprisingly good. The only change I made was to add a little chicken broth to the dish before baking it because it looked a little dry. It turned out great!
Date published: 2013-11-06
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