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    Ratatouille-Stuffed Shells


    Source of Recipe


    Terri B (EDC)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10239.1

    List of Ingredients




    12 jumbo pasta shells, uncooked
    1 tablespoon olive oil
    1 cup onion, chopped
    1/2 cup bell pepper, chopped
    2 cloves garlic, minced
    1 1/2 cups eggplant, diced
    1 small zucchini, diced
    1 small can of black olives
    1/2 cup sliced oil and her-packed sun-dried tomatoes
    1 tablespoon sun-dried tomato oil
    14 fluid ounces pasta sauce, divided
    1 cup 6-cheese Italian cheese blend, divided

    Recipe



    1. Heat oven to 350. 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.

    2. Meanwhile, heat olive oil in large skillet over medium heat until hot. Add bell pepper, onion, and garlic. Cook and stir until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.

    3. Stir in the olives, the tomatoes with tomato oil and 1/4 cup of pasta sauce. Cook until thoroughly heated, stirring frequently. Stir in 1/2 cup of cheese.

    4. Fill each cooked shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.

    5. Bake at 350 for 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake, uncovered, an additional 5 to 10 minutes or until bubbly and cheese is melted.

 

 

 

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