Stuffed Pasta Shells with Ratatouille Sauce
This post may contain affiliate links. Please read our disclosure policy.
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.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
What I Love About Stuffed Pasta Shells
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.
I love to garnish each plate… or shell… with a fresh sprig of parsley and liberally sprinkle it with fresh chives. Although, of course, a beautiful basil leaf would also be amazing.
RELATED: Easy Herbs to Grow that Every Cook Needs
These pasta shells are stuffed with seasoned ricotta cheese. However, if you’re not a fan of ricotta, a small curd cottage cheese can also be a suitable alternative. 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 listed in the recipe card at the bottom of this post, but here is a quick overview of what you’ll 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
- Ricotta cheese: I prefer part skim
- Shredded Cheese: Parmesan cheese and Mozzarella
- Large egg: Helps bind the ingredients together
- 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.
What to Serve
This cozy, veggie-packed dish pairs well with simple sides that highlight seasonal flavors:
- End on a sweet note with a light dessert like Fresh Berry Parfaits or Lemon Trifle
- A crisp seasonal salad, like our Summer Spinach Strawberry Salad or Classic Cucumber Salad
- Crusty bread or our Dutch Oven Camp Bread to soak up every last drop of sauce
- Sparkling water with lemon or Rosemary Lemonade
Easy Variations to Try
- Add protein: Stir in cooked Italian sausage, rotisserie chicken, or lentils to the ratatouille filling for a heartier option.
- Make it vegan: Use a plant-based ricotta alternative and omit or swap the cheese topping.
- No shells? Substitute with manicotti or layer the ratatouille into lasagna noodles for a similar result.
- Spice it up: Add red pepper flakes or a spoonful of harissa to the ratatouille for a touch of heat.
Frequently Asked Questions
Yes! Stuffed shells with ratatouille are a great make-ahead meal. Assemble the dish up to one day in advance, cover tightly, and refrigerate. When ready to bake, bring to room temperature while the oven preheats or add a few extra minutes to the baking time.
Absolutely. This dish freezes well either before or after baking. To freeze unbaked shells, assemble in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed. For already-baked leftovers, let cool completely, then portion into airtight containers and freeze.
Ricotta is traditional and adds creaminess, but you can substitute cottage cheese (well-drained) or a plant-based ricotta alternative for a lighter or dairy-free version.
Classic ratatouille includes zucchini, eggplant, tomatoes, and bell peppers. Feel free to swap in seasonal veggies or use up what you have on hand—mushrooms, spinach, or yellow squash also work beautifully.
Stuffed Shells with Ratatouille Sauce Recipe
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
Equipment
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.