Ratatouille Stuffed New Potatoes Recipes

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RATATOUILLE-STUFFED SHELLS



Ratatouille-Stuffed Shells image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 10

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:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 Facts : Calories 435, Carbohydrate 51 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 5 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 13 g

STUFFED NEW POTATOES WITH CAVIAR



Stuffed New Potatoes with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield Makes 20 appetizers

Number Of Ingredients 4

10 small new potatoes
1 1/2 cups of sour cream, drained in cheesecloth overnight
Chervil leaves
Caviar

Steps:

  • Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

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