Stuffed Pasta Shells with Ratatouille Sauce
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Stuffed Shells in Ratatouille Sauce can be an easy and fun weeknight dinner or Friday night treat! If you’re looking for a flavorful and hearty dinner idea, these Stuffed Pasta Shells are an easy and delicious meal for any occasion.
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We love the fresh taste of our classic ratatouille and favorite Heirloom Tomato and Eggplant Lasagna. But there’s something festive about stuffing those delicious ingredients into jumbo pasta shells.
Served with a seasonal green salad, it makes a perfect and even hardy dinner.
I love to garnish each plate… or shell… with a fresh sprig of parsley and liberally sprinkled with fresh chives. Although, of course, a beautiful basil leaf would also be amazing.
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These pasta shells are stuffed with a seasoned ricotta cheese. However, if you’re not a fan of ricotta, a small curd cottage cheese can also work. I’ve tried both and while I prefer ricotta, it can be interchangeable.
For those nights when you’re looking for something soul-satisfying, crowd-pleasing, filling, and a bit different, try these Stuffed Shells with Ratatouille Sauce.
Ingredients for Stuffed Pasta Shells
The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick look at what you need to gather before making this delicious pasta dish!
For the Ratatouille Sauce
- Olive oil for sauteing
- Vegetables and aromatics: Garlic cloves, onion, Japanese eggplant, zucchini, and cherry tomatoes
- Marinara sauce: ready-made sauce works fine, but we love this easy tomato sauce recipe if you want to make your own.
For the Stuffing
- Part skim ricotta cheese
- Cheese: Parmesan cheese and Mozzarella
- Large egg
- Aromatics: Fresh parsley, nutmeg, and garlic powder
Are you ready to make these stuffed pasta shells? You’ll be glad you did. Scroll to the bottom of this post for the full recipe.
Stuffed Shells with Ratatouille Sauce
Equipment
Ingredients
Ratatouille Sauce
- 16 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 small Japanese eggplant chopped (about 1 1/2 cups)
- 1 medium zucchini chopped (about 1 cup)
- 3/4 cup cherry tomatoes halved
- 2 cups marinara sauce
- salt and fresh ground pepper to taste
- 1/2 cup part skim mozzarella shredded
Cheese Stuffing
- 16 oz part skim ricotta cheese
- 1/3 cup Parmesan cheese
- 1 egg
- 1 tablespoon fresh parsley minced
- pinch of nutmeg
- 1/2 teaspoon garlic powder
Garnish
- Fresh parsley and chives
Instructions
- Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray. Set aside.
- Cook pasta according to package directions, omitting salt. Drain.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Add eggplant, zucchini, and tomatoes. Saute another 2 minutes or until fork tender. Add marinara sauce, salt and pepper. Remove from heat.
- Add ratatouille sauce to the prepared baking dish.
- In a medium bowl combine ingredients for Cheese Stuffing. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, onto of the ratatouille sauce in prepared pan.
- Loosely cover baking dish with foil and bake for 35 minutes. Remove foil from baking dish, add mozzarella cheese and bake for another 5 minutes or until cheese has melted. Garnish with fresh parsley and chives.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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