1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 can (6 oz.) Contadina® Tomato Paste

1 1/4 cups water

1 tsp. dried oregano

2 Tbsp. olive oil, divided

1 cup diced onion

3 cloves garlic, minced

1 large zucchini, halved lengthwise and sliced into ¼-inch pieces (about 2 cups)

2 cups shredded bagged carrots or carrots, diced into 1/4-inch pieces

1 pkg. (20 oz.) refrigerated cheese ravioli, uncooked

2 cups packed baby spinach, coarsely chopped

3 cups (12 oz.) shredded mozzarella cheese, divided

Chopped fresh basil, optional garnish

1. Stir together diced tomatoes, tomato paste, water and oregano in a medium non-reactive bowl; set aside.

2. Heat 1 Tbsp. oil in a 3-inch deep 10-inch wide skillet or a 2-inch deep 12-inch wide skillet over medium-high heat; add onion and garlic and cook 3 to 4 minutes until onion is softened. Add to bowl with tomato mixture; mix well.

3. In same skillet heat remaining 1 Tbsp. oil; add zucchini and carrots.  Cook about 5 minutes over medium-high until zucchini is slightly softened.  Arrange the vegetables in an even layer; ladle    1 1/2 cups sauce over vegetables. Arrange half of ravioli evenly over sauce.  Layer the following ingredients in order over the ravioli: 1 cup sauce, 1 1/2 cups cheese, spinach, remaining ravioli.  Lightly press down over surface of ravioli.  Top with remaining sauce and cheese.

4. Cover and bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer 15 minutes. Remove from heat; let stand 10 minutes. Sprinkle with basil before serving, if desired.