Ratatouille-Stuffed Shells

Photo by Jeannie K.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 16

    uncooked jumbo pasta shells

  • 1

    tablespoon olive oil

  • 3/4

    cup chopped onion

  • 1

    tablespoon minced garlic

  • 1 1/2

    cups diced eggplant

  • 1

    cup diced red bell pepper

  • 3/4

    cup diced zucchini

  • 3/4

    cup chopped plum tomato

  • 1/2

    cup canned unsalted chickpeas, rinsed and drained

  • 1 3/4

    cups low-sodium marinara sauce (such as Dell'Amore), divided

  • 1/2

    cup plus 2 Tbsp. torn fresh basil, divided

  • 3/4

    teaspoon freshly ground black pepper

  • 1/2

    teaspoon kosher salt

  • Cooking spray

  • 4

    ounces preshredded Italian 5-cheese blend (about 1 cup)

Directions

Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat. Drain. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 2 minutes. Add eggplant and bell pepper; cook 4 minutes, stirring occasionally. Add zucchini, tomato, and chickpeas; cover and cook 4 minutes. Remove pan from heat; stir in 1 cup marinara, 1/2 cup basil, black pepper, and salt. Coat a 2-quart glass or ceramic baking dish with cooking spray. Spread remaining 3/4 cup marinara over bottom of dish. Spoon about 2 tablespoons vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake at 450°F for 12 minutes. Top with remaining 2 tablespoons basil.

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