Diva Tasting: Baked Ratatouille & Ravioli…

Baked Ratatouille 


  • 2 Tablespoons Olive Oil

  • 5 Cloves Garlic, Minced

  • 1 Onion, Chopped

  • 2 Cups Peeled And Diced Eggplant

  • 2 Cups Chopped Zucchini

  • 1 (14.5 Ounce) Can Diced Tomatoes

  • 1 Tablespoon Dried Basil

  • 1 Tablespoon Dried Parsley

  • 1/2 Teaspoon Kosher Salt

  • 1/8 Teaspoon Ground Black Pepper

  • 1 (8 Ounce) Package Frozen Cheese And Spinach Ravioli

  • 3 Cups Shredded Mozzarella Cheese


  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.

  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to low and simmer until the vegetables are tender, about 20 minutes. Add 2 Cups of Mozzarella Cheese and fold into vegetables.

  3. Meanwhile, Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables and cheese over the ravioli. Sprinkle with the remaining cheese.

  4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

  5. For fewer carbs; 3 cups of cooked Quinoa instead of pasta.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s