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Ratatouille-Stuffed Shells

(3)

3 reviews

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

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

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)

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 435
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 6g 30%
Cholesterol: 25mg; 8%
Sodium: 890mg; 37%
Total Carbohydrate: 51g; 17%
Dietary Fiber 5g 20% Sugars 13g
Protein: 13g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 46%; 46%
Calcium: 22%; 22%
Iron: 16%; 16%

Exchanges:

3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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