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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
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine French
Servings 6
Calories 154 kcal

Ingredients
  

  • 16 uncooked jumbo pasta shells

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  • 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

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  • 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

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  • 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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