Ratatouille-Stuffed Shells Recipe

Name: Ratatouille-Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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)

Servings: persons

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)

1
Preheat oven to 450u00b0F.
2
Cook pasta according to package directions, omitting salt and fat. Drain.
3
Heat oil in a large skillet over medium-high. Add onion and garlic; saute 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.
4
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 450u00b0F for 12 minutes. Top with remaining 2 tablespoons basil.

1759

kcal

Calories

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 uncooked jumbo pasta shells, 1 tablespoon olive oil, 3/4 cup chopped onion, 1 tablespoon minced garlic, and more.

Yes, Ratatouille-Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille-Stuffed Shells

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