Ratatouille-Stuffed Shells

Name: Ratatouille-Stuffed Shells
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters frozen bell pepper and onion stir-fry; 355 milliliters diced eggplant; 2 garlic cloves, minced; 113 grams cup shredded 6-cheese Italian cheese blend; 12 jumbos 12 uncooked jumbo pasta shells; 118 milliliters sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon of the oil; 1 Tbsp olive oil; 64 grams can sliced ripe olives, drained; 397 grams jar tomato pasta sauce; 1 small zucchini, diced

You can never have too many main course recipes, so give Ratatouille-Stuffed Shells A mixture of olive oil, eggplant, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Heat oven to 350F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells to desired doneness as directed on package.

Ingredients you will need

Cooking Spray

Pasta Shells

Equipment you will use

Glass Baking Pan

Oven

Drain; cover to keep warm.

Meanwhile, heat olive oil in large skillet over medium heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add bell pepper and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add eggplant and zucchini; cook and stir 3 minutes.

Ingredients you will need

Eggplant

Zucchini

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.

Ingredients you will need

Pasta Sauce