Ratatouille Stuffed Shells: Jumbo stuffed shells are your weeknight answer to homemade lasagna: Instead of endless layers, spoon a single vegetable mixture into each shell, and bake 12 minutes or until the cheese melts. Shells are also easy and fun to serve—you’ll know exactly how many equal a serving.
This vegetarian version turns a French summer stew into a hearty filling, a great way to double up on vegetables in a pasta dish. Use leftover chickpeas to bulk up any summer vegetable or grain salad.
16 uncooked jumbo pasta shells
1 tablespoon olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 1/2 cups diced eggplant
1 cup diced red bell pepper
3/4 cup diced zucchini
3/4 cup chopped plum tomato
1/2 cup canned unsalted chickpeas, rinsed and drained
1 3/4 cups low-sodium marinara sauce (such as Dell’Amore), divided
1/2 cup plus 2 Tbsp. torn fresh basil, divided
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
4 ounces preshredded Italian 5-cheese blend (about 1 cup)
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