Stuffed Shells with Ratatouille Sauce Recipe
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.
Servings: 8 servings
Calories: 229kcal
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
Calories: 229kcal | Carbohydrates: 23g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 485mg | Potassium: 487mg | Fiber: 3g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 286mg | Iron: 2mg