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By: Chef Laura Bonicelli

Ratatouille Stuffed Pasta Shells is a fun take and a classic French recipe. Buy your ingredients at your favorite Farmers Market! 

stuffed shell

About Ratatouille Stuffed Shells

There are many versions of the dish, but onion, tomato, zucchini (courgettes), and eggplant (aubergine) are common ingredients. Ratatouille Stuffed Pasta Shells is a great family recipe that both children and adults love.

sauce in pan
ratatouille saute
shells ready to bake

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Step by Step Instructions

Ratatouille Stuffed Shells

Ratatouille Stuffed Shells

Chef Laura Bonicelli
Ratatouille Stuffed Pasta Shells is a fun variation on a classic French dish.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course
Cuisine French
Servings 6
Calories 154 kcal

Ingredients
  

  • 16 uncooked jumbo pasta shells
  • =====
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion -- chopped
  • 3 cloves garlic -- minced
  • 1 1/2 cups diced eggplant
  • 1 red bell pepper -- diced
  • 3/4 cup diced zucchini
  • 1/2 cup chopped plum tomatoes
  • 1/4 cup chopped sun-dried tomatoes -- drained before chopping
  • 1/2 cup canned white beans -- drained and rinsed
  • 1 cup Basic Sauce - or favorite marinara You will need a total of 3 cups for this recipe.
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper to taste
  • =====
  • 3/4 cup Basic Sauce - or favorite marinara -- for the bottom of the pan
  • 1 1/4 cups Basic Sauce - or favorite marinara -- top shells
  • 6 ounces shredded fresh mozzarella
  • =====
  • 2 tablespoons shredded basil

Instructions
 

  • Preheat the oven to 450º F.
  • 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 20 minutes.
  • 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 3 minutes. Add the eggplant and bell pepper; cook for 5 minutes, stirring occasionally. Add the zucchini, both kinds of tomatoes, and the white beans. Cover the pan, lower the heat, and simmer for 5 minutes. 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.
  • 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 12 minutes. Sprinkle the basil over the top and serve.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 154kcalCarbohydrates: 27gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 414mgPotassium: 459mgFiber: 4gSugar: 6gVitamin A: 993IUVitamin C: 36mgCalcium: 34mgIron: 1mg
Keyword eggplant, Pasta, ratatouille, shells, zucchini
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