Reviewed: Oct. 25, 2009

I love pasta cheese anything, but adding healthy veggies to that is great! I never knew about 'sweating' squash, but it really did the trick! Not mushy at all, just delicious.

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Kris

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

I bought a large eggplant to make eggplant parmesan but then wasn't sure what to do with the amount remaining...this recipe worked perfectly. I did cube the eggplant and yellow squash into approximately the same size pieces, used sliced mushrooms, chopped onions, diced sweet red bell pepper, and quartered roma tomatoes from this year's garden. Used a few squirts of ketchup instead of tomato paste because I didn't want to open a can... The other addition I made was halved black and green olives. This is a great way to use a variety of leftover veggies and with the pasta and cheese made a very filling meal even for a non-vegetarian.

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gapch1026

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Reviewed: Sep. 24, 2009

I made it with fresh tomatoes because I had to use them. Had a "hard wired" vegetable hater say it was great.

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Caroleabh

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Reviewed: Aug. 17, 2009

I made this tonight and it was great. I did substitute yellow squash for zucchini and left out the tomatoe paste because I did not want to open a can for such a small amount. I left the onions out as well using onion powder (too many small children eating it)

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HJCARY

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Jul. 7, 2009

it was ok

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cooksfor6

Cooking Level: Intermediate

Living In: Columbus, Montana, USA

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Reviewed: Jul. 1, 2009

Very good! Used Romano cheese since that is what we had on hand, and added black olives. I was worried it would be bland, but the flavor was really good. Thanks!

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RLUCTERH

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Apr. 1, 2009

I had never tried eggplant or zucchini before this dish but we had bought some on sale and decided to try out the vegetables for this particular dish. The seasoning was perfect and the vegetables were tender and wonderful. I would certainly recommend it.

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Martina

Cooking Level: Beginning

Home Town: Stoughton, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Mar. 24, 2009

It definitely tasted good, but it tasted like a North American version of a french dish (my husband, who lived in France, gave the verdict on it). Great way to start introducing your family to different cuisine though.

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 22, 2009

This was very good. My son loves eggplant and I was trying to find a new way to get him to eat it instead of the traditional parmasean. It was wonderful tasting and very easy to make. The only thing I would do different is, I would combime the ratatouille with the pasta and then top with the cheese and bake. Also I would use crushed tomatoes instead if diced only because I like my sauce with some body and I thought it was to watery done as the recipe called for. As most left overs, it's better the 2nd day. I add a little spaghetti sauce to it though, it was a little dry the next day. I would difinetly make it again.

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Carleen

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Reviewed: Jan. 20, 2009

This was delicious. It was very light!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Nov. 18, 2008

My husband doesn't even really like eggplant, but he loved this recipe!

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bkienast

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Reviewed: Nov. 7, 2008

This recipe is AWESOME. I love ratatouille and this really hit the spot. Way to make it into a meal using the spiral pasta. It's healthy and delicious. The only thing I would change is to use fresh basil if it is available. Thanks!

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Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Oct. 8, 2008

I made this all summer long with vegetables from my garden. I could eat it everyday! I am so sad that summer is over. Can't wait for next year. Sometimes I added chicken thighs, cut into cubes and sauteed. But it's great either way.

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Debbie

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

This is one of my family's all-time favorite dinners. As suggested by others, the only change we make is substituting fresh parmesan cheese. Thank you for a family favorite!

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ANCHELY

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Reviewed: Sep. 5, 2008

Excellent recipe. I used canned Italian tomato, and it's just perfect.

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Tina T

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 14, 2008

Excellent quality meal. Nobody noticed that there was no meat....lol. Definately one we will make again!! Flavors were amazing!

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fivelilblessings

Cooking Level: Expert

Living In: Harrison, Arkansas, USA

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Reviewed: Jun. 16, 2008

This was very good! I made this with a medium sized eggplant and 2 medium zucchini. I added about 6 mushrooms. I used 6 oz. penne pasta. I had 1 can of the fire roasted tomatoes and added about 1/3 jar of pasta sauce since I didn't have any paste. I stirred the cooked pasta into the veggie mixture and put into 9x13 dish. It filled it up! I put the mozz. cheese on top and some parmesan. Then I took about a 1/2 cup of italian bread crumbs, melted a tablespoon or so margarine in them, stirred and topped the casserole. Watch it so it doesn't burn. If you have other things to prepare just put it in a 350 oven until everything else is ready. Delcious, kids loved it. Serves more like 6 adults or 8 with kids.

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ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 16, 2008

This was very tasty! I omitted the zucchini since I didn't have any on hand. I used penne pasta, fresh basil and added sliced black olives. Thanks for the recipe!

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Jenlynn

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Babylon, New York, USA

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Reviewed: Apr. 22, 2008

Excellent! I generally hate vegetables, but I went back for thirds when I made this for dinner. This dish is great when you would like a tasty treat for dinner but would like to keep it light. Very healthy, delicious and guilt free! :-)

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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 28, 2008

I'm just learning to cook and this is by far the best dish I have made so far! My family wigged out when they tried it. My five year old son actually ate vegtables!I think he was more excited about the fact that is he was eating the dish his favorite movie was named for, but who cares why he ate them, the point is he ate them! Thanks!!

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Fallen Angel

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Ratatouille Pasta

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