January 17, 2014

Ratatouille Ricotta Stuffed Shells

On the Menu Today~
Ratatouille Ricotta Stuffed Shells

Make it "Italian Dinner Night" tonight at your house!
Serve these great tasting Stuffed Shells with a
Tossed Green Salad
Italian Salad Dressing and
Garlic Bread.

A dinner that everyone will love~

For an extra treat,
you can have a dish of Gelato.
Gelato is "Italian" Ice Cream and
it's delicious.

The first time I had Gelato was at Figaro's Pizza,
located in the Willow Bend Shoppes in Crivitz WI.
It was a hit with me and the hubby.
Gelato is made fresh daily on site and
with free samples, it's a win win.

Ratatouille Ricotta Stuffed Shells

  • 12 uncooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 cup frozen bell pepper and onion stir fry mix
  • 2 garlic cloves, minced
  • 1 cup diced eggplant
  • 1 small zucchini, diced
  • 1/3 cup sliced oil and herb-packed sun-dried tomatoes
  • 1 tablespoon oil from sun-dried tomatoes jar
  • 1/3 cup Romano cheese
  • 1 (15 oz) container part-skim ricotta cheese
  • 2 teaspoons Italian seasoning
  • 1 jar (14 to 15 oz) tomato pasta sauce
  • 1 cup shredded 6-cheese Italian blend or cheddar cheese
Cooking Directions
  1. Heat oven to 350ยบ Spray a 13 x 9 baking dish with nonstick cooking spray.
  2. Cook pasta shells as directed on the package. Drain; cover to keep warm.
  3. Heat olive oil in a large skillet over medium heat until hot. Add bell pepper, onion 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, sun-dried tomato oil and 1/4 cup of the tomato sauce. Cook until heated through, stirring frequently, 10 minutes. Cool.
  4. In medium bowl, stir together Romano cheese, ricotta cheese, and Italian seasoning. Add cooled vegetable mixture to ricotta mixture, mix well.
  5. Fill each cooked pasta shell with about 1/4 cup vegetable/cheese mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells.
  6. Cover with foil. Bake 30 minutes.
  7. Uncover baking dish; sprinkle with remaining cheese.
  8. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Ratatouille, Ricotta, Shells, PastaGreen Pepper, Onion, Cheese, Eggplant


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