I love this recipe because it’s so easy yet feels like something special. With just five ingredients, I can create a wholesome, veggie-filled dinner that’s both delicious and fuss-free. The ratatouille mix gives it depth and texture, the pasta sauce adds rich tomato flavor, and the rice soaks everything up beautifully. The parmesan topping gives that perfect golden crunch. It’s also versatile — I can make it as a side dish, a main course, or even pack leftovers for lunch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp extra virgin olive oil 750 g pkt Coles Kitchen Ratatouille 510 g jar Coles Simply Tomato, Onion & Garlic Pasta Sauce 3 x 250 g pkt Coles Microwave White Long Grain Rice 70 g (1/2 cup) store-bought shredded parmesan Fresh basil leaves, to serve (optional)
Directions
I heat the olive oil in a large, non-stick ovenproof frying pan over medium-high heat.
I add the ratatouille mix and cook for about 5 minutes, stirring occasionally, until the vegetables are almost cooked through and starting to soften.
I pour in the pasta sauce, stir to combine, and season with salt and pepper. I let the mixture come to a gentle simmer.
I squeeze the packets of microwave rice to separate the grains, then add the rice directly into the pan. I stir everything together, breaking up any clumps and ensuring the rice is evenly coated in the sauce.
I cook for 2–3 minutes, stirring frequently, until the rice is heated through and the mixture is well combined.
I smooth the surface of the mixture, then turn off the heat.
I preheat the oven grill to high and sprinkle the parmesan evenly over the top of the rice mixture.
I place the pan under the grill for 2–3 minutes, or until the cheese is melted, golden, and bubbling.
I remove the pan from the grill and garnish with fresh basil leaves before serving.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 15 minutes to cook, for a total time of 20 minutes. It’s a perfect weeknight dinner — quick to make, satisfying, and minimal cleanup required.
Variations
I sometimes add a handful of baby spinach or chopped olives for extra flavor. For more protein, I stir in some cooked chickpeas, lentils, or shredded chicken before grilling. If I’m craving extra cheesiness, I mix a little more parmesan or mozzarella through the rice before adding the topping. For a vegan version, I use plant-based cheese and make sure the pasta sauce is dairy-free.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it for 1–2 minutes or warm it in a pan over medium heat, adding a splash of water if needed to loosen the texture. It’s great for meal prep, and I often pack it for lunch the next day. I don’t recommend freezing it, as the texture of the rice and vegetables can change once thawed.
FAQs
Can I use homemade ratatouille instead of store-bought?
Yes, I can use homemade ratatouille if I prefer — just make sure it’s cooked down and not too watery.
Can I use brown rice?
Yes, but I use microwave brown rice to keep it quick — it adds a lovely nutty flavor.
Can I make it vegan?
Definitely. I use dairy-free cheese and check that my pasta sauce doesn’t contain any animal ingredients.
What other cheeses can I use?
Mozzarella, cheddar, or a mix of both work great for a gooey, melty topping.
Can I make it spicier?
Yes, I stir in a pinch of chili flakes or a splash of hot sauce for a little heat.
What can I serve it with?
It’s perfect on its own or paired with garlic bread, green salad, or grilled chicken.
Can I use a different rice?
Yes, any cooked long-grain or basmati rice works — even leftover rice from another meal.
Can I bake it instead of grilling?
Yes, I bake it at 200°C for about 10 minutes until the top is golden and bubbling.
Can I use another pasta sauce flavor?
Absolutely. Tomato and basil or roasted vegetable pasta sauce also work well.
How can I make it extra creamy?
I stir in a spoonful of ricotta or cream cheese before adding the parmesan topping.
Conclusion
This 5-Ingredient Ratatouille Rice Bake is one of my favorite quick dinners — it’s colorful, comforting, and full of Mediterranean flavors. I love how it transforms simple pantry ingredients into something truly satisfying. The combination of saucy vegetables, fluffy rice, and golden cheese makes every bite irresistible. Whether I’m cooking for the family or just myself after a long day, this one-pan meal always delivers warmth, flavor, and ease.
This 5-Ingredient Ratatouille Rice Bake is a quick, hearty, and flavorful one-pan meal made with Mediterranean vegetables, tomato sauce, rice, and a golden parmesan topping. It’s the perfect weeknight comfort dish that comes together in just 20 minutes.
Ingredients
1 tbsp extra virgin olive oil
750 g packet Coles Kitchen Ratatouille
510 g jar Coles Simply Tomato, Onion & Garlic Pasta Sauce
3 x 250 g packets Coles Microwave White Long Grain Rice
70 g (1/2 cup) shredded parmesan cheese
Fresh basil leaves, to serve (optional)
Instructions
Heat olive oil in a large ovenproof frying pan over medium-high heat.
Add the ratatouille mix and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Pour in the pasta sauce, stir to combine, and season with salt and pepper. Let it simmer gently.
Squeeze the rice packets to separate the grains, then add the rice directly to the pan. Stir well to coat the rice in the sauce and break up any clumps.
Cook for 2–3 minutes, stirring often, until the rice is heated through and evenly mixed.
Flatten the surface, turn off the heat, and preheat the oven grill to high.
Sprinkle the parmesan evenly over the top and grill for 2–3 minutes, until melted and golden brown.
Remove from the grill, garnish with fresh basil leaves, and serve hot.
Notes
Add baby spinach, olives, or chickpeas for extra flavor and nutrition.
Use brown rice or leftover rice for variation.
Make it vegan by using plant-based cheese and ensuring the sauce is dairy-free.
Try mozzarella or cheddar for a gooier topping.
Serve with garlic bread or salad for a complete meal.
