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Ratatouille-Stuffed Shells

Photo: Caitlin Bensel
Total time 40 mins
Yield

Serves 4 (serving size: about 4 stuffed shells)

Jumbo stuffed shells are your weeknight answer to homemade lasagna: Instead of endless layers, spoon a single vegetable mixture into each shell, and bake 12 minutes or until the cheese melts. Shells are also easy and fun to serve—you’ll know exactly how many equal a serving. This vegetarian version turns a French summer stew into a hearty filling, a great way to double up on vegetables in a pasta dish. Use leftover chickpeas to bulk up any summer vegetable or grain salad.

Ingredients

  • 16 uncooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 cups diced eggplant
  • 1 cup diced red bell pepper
  • 3/4 cup diced zucchini
  • 3/4 cup chopped plum tomato
  • 1/2 cup canned unsalted chickpeas, rinsed and drained
  • 1 3/4 cups low-sodium marinara sauce (such as Dell'Amore), divided
  • 1/2 cup plus 2 Tbsp. torn fresh basil, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 4 ounces preshredded Italian 5-cheese blend (about 1 cup)

Nutrition Information

  • calories 370
  • fat 11.8 g
  • satfat 4.1 g
  • monofat 4.3 g
  • polyfat 1.4 g
  • protein 16 g
  • carbohydrate 50 g
  • fiber 6 g
  • cholesterol 20 mg
  • iron 4 mg
  • sodium 586 mg
  • calcium 275 mg
  • sugars 11 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 450°F.

  2. Cook pasta according to package directions, omitting salt and fat. Drain.

  3. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 2 minutes. Add eggplant and bell pepper; cook 4 minutes, stirring occasionally. Add zucchini, tomato, and chickpeas; cover and cook 4 minutes. Remove pan from heat; stir in 1 cup marinara, 1/2 cup basil, black pepper, and salt.

  4. Coat a 2-quart glass or ceramic baking dish with cooking spray. Spread remaining 3/4 cup marinara over bottom of dish. Spoon about 2 tablespoons vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake at 450°F for 12 minutes. Top with remaining 2 tablespoons basil.