Wednesday, December 25, 2013

Ratatouille Stuffing Bake

1 Tbsp.  olive oil
2  yellow squash, cut lengthwise in half, then sliced crosswise
2  green peppers, chopped
1 small  onion, chopped
3 cloves  garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1/2 cup  coarsely chopped fresh basil
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup  KRAFT Shredded Italian* Five Cheese

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.
* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

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