Ratatouille Stuffed Shells Recipe 425

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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

RATATOUILLE-STUFFED SHELLS RECIPE - (4.2/5)



Ratatouille-Stuffed Shells Recipe - (4.2/5) image

Provided by jeknudson

Number Of Ingredients 15

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
Cooking spray
4 ounces preshredded Italian 5-cheese blend (about 1 cup)

Steps:

  • Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat. Drain. Heat oil in a large skillet over medium-high. 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. 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 tablespoons vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake at 450°F for 12 minutes. Top with remaining 2 tablespoons basil.

RATATOUILLE STUFFED RED BELL PEPPERS



Ratatouille Stuffed Red Bell Peppers image

For a light but filling meal, these roasted whole peppers stuffed with rice and zucchini are perfect. For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.

Provided by English_Rose

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

5 red peppers
2 ounces whole grain rice
1 onion, chopped
1 zucchini, finely diced
7 ounces chopped tomatoes
2 1/2 ounces whole wheat breadcrumbs

Steps:

  • Preheat the oven to 400°F.
  • Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
  • Cook the rice in boiling water according to pack instructions then drain.
  • Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
  • Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
  • Serve with a fresh green salad.

Nutrition Facts : Calories 118.3, Fat 1, SaturatedFat 0.2, Sodium 11.8, Carbohydrate 26.1, Fiber 5, Sugar 9.6, Protein 3.8

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