Ratatouille Stuffing Bake

Ingredients

• 28 oz canned tomatoes diced undrained canned
• 0.5 cup basil fresh coarsely chopped
• 3 cloves garlic minced
• 2  pasilla peppers green chopped
• 1 cup italian* five cheese shredded with a touch of philadelphia kraft
• 1 Tbsp olive oil 
• 1 small onion chopped
• 6 oz stove top stuffing mix for chicken
• 2  baby squash yellow sliced

Equipment

• frying pan
• oven
• baking pan

Directions

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