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Ratatouille-Stuffed Shells
Ratatouille-Stuffed Shells
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Try this delectable French-inspired stuffed pasta dish for a traditional, meatless dinner.
Ingredients:
  • 12 uncooked jumbo pasta shells
  • 1 1/2 cups frozen bell pepper and onion stir-fry
  • 2 garlic cloves, minced
  • 1 1/2 cups diced eggplant
  • 1 small zucchini, diced
  • 1/2 cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon of the oil
  • 1 can (2.25 oz) sliced ripe olives, drained
  • 1 jar (14 to 15 oz) tomato pasta sauce
  • 1 cup shredded 6-cheese Italian cheese blend (4 oz)
Instructions:
  • Preheat oven to 350°F. Grease an 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells according to package instructions until desired doneness. Drain and cover to keep warm.
  • Heat olive oil in a large skillet until hot. Stir in bell pepper, onion, and garlic, cook for 2 to 3 minutes until crisp-tender. Add eggplant and zucchini, cook and stir for 3 more minutes.
  • Add tomatoes with tomato oil, olives, and 1/4 cup of pasta sauce to the pot. Heat thoroughly, stirring occasionally. Mix in 1/2 cup of cheese.
  • Take each cooked pasta shell and generously fill it with a delightful 1/4 cup of the flavorful vegetable mixture. Arrange them in a baking dish that has been coated with cooking spray. Pour the remaining pasta sauce over the shells and then cover them with foil.
  • Bake for 30 minutes. Then uncover the baking dish and sprinkle the remaining cheese on top. Bake uncovered for an additional 5 to 10 minutes until bubbly and the cheese is melted.

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