Stuffed Shells with Ratatouille

Those of us of a certain age grew up with stuffed shells and stuffed peppers as “gourmet” cooking back in the day. I remember how proud my mother was to present such an interesting way to serve a meal.

These Stuffed Shells with Ratatouille are an easy weeknight meal, ready in minutes and in this version, a vegetarian option. Just spoon the veggie mixture into each shell, and bake for 12 minutes until the cheese melts. This version turns a French stew into a great way to add vegetables to a pasta dish.

Ingredients

• 20 jumbo pasta shells, cooked first, drained and cooled
• 1 tablespoon olive oil
• 1 small chopped onion
• 1½ cups eggplant, peeled and diced
• 1 cup diced red bell pepper
• ¾ cup diced Zucchini & Yellow Squash
• 1 tablespoon minced garlic
• ¾ cup diced tomatoes, with as little juice as possible
• ½ cup canned chickpeas, rinsed and drained
• 2 cups flavorful marinara sauce
• ½ cup chopped fresh basil (for cooking)
• Salt & Pepper to taste
• 1 cup shredded Italian 5-cheese blend (Parmesan, Fontina, Provolone, Asiago, Mozzarella) or any combo of these
• Extra Parmesan Cheese
• 2 Tbsp. chopped fresh basil (for topping)

How to Make Jumbo Stuffed Shells

• Preheat oven to 450°F.
• In boiling water, cook pre stuffed shells (8-10 minutes),
• Drain and let them cool to the touch.
• While the shells cool, heat oil in a large skillet over medium-high heat.
• Add onion and sauté 2 minutes.
• Add eggplant and bell pepper; sauté 3-4 minutes, stirring occasionally.
• Add zucchini, squash, tomato, garlic and chickpeas; sauté 2 minutes, stirring as needed
• Remove pan from heat; stir in 1 cup marinara, ½ cup basil, salt & pepper
• Spread remaining 3/4 cup marinara over bottom of baking dish.
• Spoon about 2 tablespoons vegetable mixture into each stuffed shell.
• Arrange filled shells in dish; sprinkle with the cheeses.
• Bake at 450°F for 12 minutes, uncovered, so the cheese melts
• Top Stuffed Shells with remaining 2 tablespoons basil.

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If you like our Jumbo Stuffed Shells you should try My Dad’s Italian Meatball Recipe

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