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Ratatouille-Stuffed Shells

Looking for a traditional meatless dinner? Then try this stuffed pasta dish - perfect if you love French cuisine.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 10
  • servings 4
 

Ingredients

12
uncooked jumbo pasta shells
1
tablespoon olive oil
1 1/2
cups frozen bell pepper and onion stir-fry
2
garlic cloves, minced
1 1/2
cups diced eggplant
1
small zucchini, diced
1/2
cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon of the oil
1
can (2.25 oz) sliced ripe olives, drained
1
jar (14 to 15 oz) tomato pasta sauce
1
cup shredded 6-cheese Italian cheese blend (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat olive oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.
  • 3 Stir in tomatoes with tomato oil, olives and 1/4 cup of the pasta sauce. Cook until thoroughly heated, stirring frequently. Stir in 1/2 cup of the cheese.
  • 4 Fill each cooked pasta shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.
  • 5 Bake 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat olive oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.
  • 3 Stir in tomatoes with tomato oil, olives and 1/4 cup of the pasta sauce. Cook until thoroughly heated, stirring frequently. Stir in 1/2 cup of the cheese.
  • 4 Fill each cooked pasta shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.
  • 5 Bake 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
6g,
6%
),
Cholesterol
25mg
25%;
Sodium
890mg
890%;
Total Carbohydrate
51g
51%
(Dietary Fiber
5g
5%
  Sugars
13g
13%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
46%;
Calcium
22%;
Iron
16%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.