Ratatouille Stuffed Shells
Recipe: #37281
July 20, 2021
Categories: Casseroles, Eggplant, Italian, Oven Bake, Heart Healthy, Low Calorie Low Cholesterol, Vegetarian, Fresh Tomatoes, Zucchini, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.