Ratatouille-Stuffed Shells

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

  • 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)
  • 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.
  • 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.
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