Ratatouille Stuffed Shells Recipe 425

Steps:

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

Steps:

• Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat. Drain. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 2 minutes. Add eggplant and bell pepper; cook 4 minutes, stirring occasionally. Add zucchini, tomato, and chickpeas; cover and cook 4 minutes. Remove pan from heat; stir in 1 cup marinara, 1/2 cup basil, black pepper, and salt. Coat a 2-quart glass or ceramic baking dish with cooking spray. Spread remaining 3/4 cup marinara over bottom of dish. Spoon about 2 tablespoons vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake at 450°F for 12 minutes. Top with remaining 2 tablespoons basil.

Steps:

• Preheat oven to 475°F.
• Place the potatoes on a baking sheet in the middle of the oven.
• Bake 45 to 50 minutes, until tender and slightly crisp; test with a knife or skewer.
• Remove and let cool.
• Leave the oven set at 475°F.
• Meanwhile, make the filling: In large frying pan over medium heat, warm remaining 2 tablespoons olive oil.
• Add onion and saute, stirring frequently, about 5 minutes, or until translucent.
• Add eggplant and cook 5 to 7 minutes, stirring, until it begins to soften.
• Add bell pepper and cook, stirring, 5 minutes longer.
• Add tomatoes, garlic, basil and vinegar, and continue cooking 5 to 10 minutes longer, or until the liquid evaporates and eggplant is soft.
• Season with salt and pepper.
• Set aside.
• Cut each potato in half crosswise.
• If bottoms are uneven, cut off a thin slice so they will stand upright once filled.
• Scoop out most of the pulp from each half, leaving only a thin shell; reserve inner pulp for another use.
• Return the potato shells to the baking sheet, hollow sides down, and brush the skins with 2 tablespoons of the olive oil.
• Bake 10 to 15 minutes, until crisp.
• Remove from oven and reduce the oven temperature to 425°F.
• Sprinkle the insides of the potato shells with some of the parmesan cheese.
• Spoon in the filling and place on an ungreased baking sheet.
• Sprinkle with the remaining cheese.
• Bake 10 to 15 minutes, or until heated through.
• Serve immediately.