Ratatouille-Stuffed Shells

Looking for a traditional meatless dinner? Then try this stuffed pasta dish - perfect if you love French cuisine. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 17, 2010

Ingredients

uncooked jumbo pasta shells

tablespoon olive oil

1 1/2

cups frozen bell pepper and onion stir-fry

garlic cloves, minced

1 1/2

cups diced eggplant

small zucchini, diced

1/2

cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon of the oil

can (2.25 oz) sliced ripe olives, drained

jar (14 to 15 oz) tomato pasta sauce

cup shredded 6-cheese Italian cheese blend (4 oz)

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1

Heat oven to 350°F. 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 and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.
3

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.
4

Fill each cooked pasta shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.
5

Bake 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.