Ratatouille Stuffed Shells
French

Ratatouille Stuffed Shells

Ratatouille Stuffed Pasta Shells is a fun variation on a classic French dish.

By Chef Laura Bonicelli

eggplantPastaratatouilleshellszucchini

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Servings

6 servings

Ingredients

  • 16 uncooked jumbo pasta shells
  • 1 tablespoonextra-virgin olive oil
  • 1 medium onion -- chopped
  • 3 clovesgarlic -- minced
  • 1 1/2 cupsdiced eggplant
  • 1 red bell pepper -- diced
  • 3/4 cupdiced zucchini
  • 1/2 cupchopped plum tomatoes
  • 1/4 cupchopped sun-dried tomatoes -- drained before chopping
  • 1/2 cupcanned white beans -- drained and rinsed
  • 1 cupBasic Sauce - or favorite marinara (You will need a total of 3 cups for this recipe.)
  • 1/2 cupchopped fresh basil
  • 1/4 cupchopped fresh mint
  • 1/2 teaspoonKosher salt
  • freshly ground black pepper to taste
  • 3/4 cupBasic Sauce - or favorite marinara -- for the bottom of the pan
  • 1 1/4 cupsBasic Sauce - or favorite marinara -- top shells
  • 6 ouncesshredded fresh mozzarella
  • 2 tablespoonsshredded basil

Nutrition Facts

Per Serving (serves 6 servings)

Calories154
Total Fat3g
Sodium414mg
Total Carbohydrates27g
Dietary Fiber4g
Sugars6g
Protein5g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat the oven to 450º F.

  2. 2

    Cook the shells according to the package directions. Drain. If necessary, hold in cold water and drain and dry before filling. Do not hold for more than .

  3. 3

    While pasta is cooking, heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onion and garlic. SautÈ for . Add the eggplant and bell pepper; cook for , stirring occasionally. Add the zucchini, both kinds of tomatoes, and the white beans. Cover the pan, lower the heat, and simmer for . Remove the pan from the heat and stir in 1 cup of Basic Sauce, the basil, mint, salt, and pepper. Taste and adjust seasonings if necessary.

  4. 4

    Coat a baking dish with cooking spray. Spread 3/4 cup of Basic Sauce over the bottom of the pan. Fill each shell with 2 tablespoons of ratatouille mixture and arrange in the dish. Pour the additional 1 1/4 cups of Basic Sauce on and around the shells. Sprinkle with the cheese; bake, covered, for . Sprinkle the basil over the top and serve.

Chef's Notes

Copyright: Chef Laura Bonicelli