Pasta with Italian Ratatouille Sauce

Votes: 2
Rating: 5
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Prep Time10minutes
Cook Time40minutes
Passive Time20minutes
Nutrition Facts
Pasta with Italian Ratatouille Sauce
Amount Per Serving
Calories 280 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 362mg 15%
Potassium 340mg 10%
Total Carbohydrates 47g 16%
Dietary Fiber 6g 24%
Sugars 8g
Protein 8g 16%
Vitamin A 15%
Vitamin C 43%
Calcium 8%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Pasta! A staple in my household. I always have at least 6 packages on hand, both regular and gluten-free.

This Italian version of a traditionally French dish is loosely-based on a dinner my mom used to make when I was growing up.

You can also eliminate the Kite Hill Ricotta which makes it a little less decadent.

I hope you enjoy this dish and invite you to leave your comments below.

Thick & Tempting Ratatouille Sauce


  • 2 Tbl. olive oil
  • 1 tsp. garlic crushed
  • 1 medium green pepper diced
  • 1/2 large red onion chopped
  • 1 large eggplant peeled and chopped
  • 15 oz Organic Diced Tomatoes
  • 2 cups tomato sauce
  • 1 tsp. salt
  • 1 Tbl. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/8 tsp. crushed red pepper, or more to taste


  1. In a large saucepan, heat oil and add garlic, green pepper and onion. Saute for 5 minutes.
  2. Add diced eggplant and continue cooking for 3 to 5 more minutes, or until eggplant softens.
  3. Stir in tomatoes, tomato sauce and seasonings and simmer, covered for 30 minutes.

The Pasta & The Toppings


  • 1 lb. pasta
  • 7 oz. Kite Hill Almond Ricotta
  • 1 Tbl. Oregano
  • 1 tsp. olive oil
  • 2 oz. Parmela Creamery Vegan Mozzarella Cheese


  1. While sauce is simmering, cook pasta according to package directions and drain.
  2. Divide cooked pasta into serving bowls and top with 3/4 oz of Kite Hill Ricotta.
  3. In a small bowl, combine Kite Hill RIcotta with Oregano and 1/2 tsp. Olive Oil.
  4. Spoon equal portions of Thick & Tempting Ratatouille Sauce over pasta/ricotta.
  5. Top with Parmela Creamery Vegan Mozzarella Cheese and, if desired, fresh parsley or basil.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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