Ratatouille Stuffed Shells

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Well, today the baby got himself from lying on his tummy up into sitting position for the first time. I love each new skill he develops but this one has mama in a panic! Crawling is just around the corner which means I’ll be spending this week baby proofing!! And…it also means there will be a DIY baby gate post coming your way in the near future. So, if you’re into that sort of thing, stay tuned!

This recipe is tasty! Lately, I’ve been trying to incorporate vegetarian dishes into our diet here and there. I grew up on a VERY hearty diet, meat, potatoes and a glass of milk at every dinner and I always want flavor, flavor, flavor so sometimes the veggie dishes fall a bit short for me. This one does not! There are tons of veggies, chickpeas for protein and the sauce is full of flavor. In total, it took 40 minutes, which is totally doable for a weeknight meal. If you wanted to make it even quicker, you could easily prep the veggies and sauce ahead of time and then just cook the pasta, fill the shells and pop it in the oven at dinnertime.

Ratatouille Stuffed Shells
16 uncooked jumbo pasta shells
1 Tbsp olive oil
3/4 cup chopped onion
1 Tbsp 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
1/2 cup plus 2 Tbsp torn fresh basil, divided
3/4 tsp fresh ground black pepper
1/2 tsp salt
cooking spray
4 oz shredded Italian blend cheese

1. Preheat oven to 450°F.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic, sauté 2 minutes. Add eggplant and bell pepper, cook 4 minutes, stirring occasionally. Add zucchini, tomato and chickpeas; cover and cook 4 minutes. Remove pan from heat; stir in 1 cup marinara, 1/2 cup basil, black pepper and salt.
4. Coat a 2 quart glass or ceramic baking dish with cooking spray. Spread remaining 3/4 cup marinara over bottom of dish. Spoon about 2 Tbsp vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake for 12 minutes. Top with remaining 2 Tbsp basil.

*Original recipe from Cooking Light

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