Ratatouille Stuffed Shells

4-5
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"This recipe reminds me a little bit of lasagna, but without the layering. This is a vegetarian version, but I don't see why you couldn't add some meat if you wanted to."

Original recipe yields 4-5 servings
OK

Nutritional

  • Serving Size: 1 (311.8 g)
  • Calories 402
  • Total Fat - 20.3 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 25 mg
  • Sodium - 945.4 mg
  • Total Carbohydrate - 39.6 g
  • Dietary Fiber - 7.6 g
  • Sugars - 8.6 g
  • Protein - 17.2 g
  • Calcium - 470 mg
  • Iron - 2.1 mg
  • Vitamin C - 38.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 450°.

Step 2

Cook the pasta according to package directions, halving the salt and adding no fat. Drain. While the pasta cooks, cook the eggplant mixture.

Step 3

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 minutes. Add the eggplant and bell pepper and cook for 4 minutes, stirring occasionally. Add the zucchini, tomato, and chickpeas; cover and cook for 4 minutes.

Step 4

Remove from the heat and stir in 1 cup of the marinara, 1/2 cup torn basil, black pepper, and salt. Taste and adjust salt and pepper if needed.

Step 5

Coat a 2 quart glass or ceramic baking dish with cooking spray. Spread the remaining 3/4 cup marinara sauce over the bottom of the dish.

Step 6

Spoon about 2 tablespoons of the vegetable mixture into each pasta shell. Arrange the filled shells in the dish; sprinkle with cheese.

Step 7

Bake at 450° for 12 to 15 minutes. Top with the remaining basil before serving.

Tips & Variations


No special items needed.

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