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Serves 4 (serving size: about 4 stuffed shells)
Jumbo stuffed shells are your weeknight answer to homemade lasagna: Instead of endless layers, spoon a single vegetable mixture into each shell, and bake 12 minutes or until the cheese melts. Shells are also easy and fun to serve—you’ll know exactly how many equal a serving. This vegetarian version turns a French summer stew into a hearty filling, a great way to double up on vegetables in a pasta dish. Use leftover chickpeas to bulk up any summer vegetable or grain salad.
- 16 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 1 tablespoon minced garlic
- 1 1/2 cups diced eggplant
- 1 cup diced red bell pepper
- 3/4 cup diced zucchini
- 3/4 cup chopped plum tomato
- 1/2 cup canned unsalted chickpeas, rinsed and drained
- 1 3/4 cups low-sodium marinara sauce (such as Dell'Amore), divided
- 1/2 cup plus 2 Tbsp. torn fresh basil, divided
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- Cooking spray
- 4 ounces preshredded Italian 5-cheese blend (about 1 cup)
- Calories 370
- Fat 11.8g
- Satfat 4.1g
- Monofat 4.3g
- Polyfat 1.4g
- Protein 16g
- Carbohydrate 50g
- Fiber 6g
- Cholesterol 20mg
- Iron 4mg
- Sodium 586mg
- Calcium 275mg
- Sugars 11g
- Est. added sugars 0g
How to Make It
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.