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!
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.
If you want more recipes Join The Club!!!
Step by Step Instructions
Ratatouille Stuffed Shells
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
Chef Laura Bonicelli
Nutrition
More Recipes
Mushroom Fricassee with Casarecce and Parmesan Cream
By: Chef Laura Bonicelli The heart of this Mushroom Ficassee recipe is a variety of fresh mushrooms. You can mix and match to your liking, using options like oyster, lion's mane, or shiitake. Each mushroom brings its unique taste and texture to the dish. Buy your...
Dilly Oven Chips with Sour Cream
By: Chef Laura Bonicelli Savor the crisp, flavorful crunch of homemade potato chips, seasoned with a unique blend of Aleppo pepper, garlic, and onion, then finished with a zesty touch of lemon and fresh dill, complemented by a creamy dollop of sour cream.A Snack in a...
Mexican Farro Bowl
By: Chef Laura Bonicelli My Mexican Farro Bowl is a Fusion of the nutrient-rich grain farro and bold traditional Mexican flavors.The Nutritional Powerhouse Base🌶️🍯🌿🇲🇽 The foundation of this dish is farro, an ancient grain known for its chewy texture and nutritional...
Recent Comments