Ingredients
- 147 grams dry pasta shells (jumbo, 16 shells)
- 1 tablespoon olive oil
- 3/4 cup onion, chopped
- 1 tablespoon minced garlic
- 1 1/2 cup eggplant, chopped
- 1 cup bell pepper (red, diced)
- 3/4 cup zucchini, diced
- 3/4 cup tomatoes, chopped (plum tomatoes)
- 1/2 cup garbanzo beans (canned unsalted chickpeas, rinsed and drained)
- 1 3/4 cups marinara sauce (low-sodium marinara sauce, divided)
- 1/2 cup basil (plus 2 tablespoons fresh, torn, divided)
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- Cooking spray
- 6 ounces shredded cheese (Italian 5-cheese blend cheese, about 1 1/2 cups)
How to Make
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Step 1: Preheat the oven to 450°.
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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.
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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.
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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.
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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.
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Step 6: Spoon about 2 tablespoons of the vegetable mixture into each pasta shell. Arrange the filled shells in the dish; sprinkle with cheese.
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Step 7: Bake at 450° for 12 to 15 minutes. Top with the remaining basil before serving.
We hope you enjoy this recipe!
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