Go Back
+ servings

Ratatouille Ricotta Stuffed Shells

Wonderful as a light lunch, main dish or side dish.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine All-American, Italian
Keyword pasta sauce, pasta shells
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 Servings
Calories 113kcal
Author Lynn / Turnips 2 Tangerines


  • 12 uncooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 cup frozen bell pepper and onion stir fry mix
  • 2 minced garlic cloves
  • 1 cup diced eggplant
  • 1 small zucchini, diced
  • 2 small tomatoes, seeded and chopped
  • 1/3 cup Romano cheese
  • 1 15 oz container part-skim ricotta cheese
  • 1 teaspoon Italian seasoning
  • 1 14 to 15 oz jar tomato pasta sauce
  • 1 cup shredded 6-cheese Italian blend or cheddar cheese


  • Heat oven to 350º Spray a 13 x 9 baking dish with nonstick cooking spray.
  • Cook pasta shells as directed on the package. Drain; cover to keep warm.
  • 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, oil and 1/4 cup of the tomato sauce. Cook until heated through, stirring frequently, 10 minutes. Cool.
  • In medium bowl, stir together Romano cheese, ricotta cheese, and Italian seasoning. Add cooled vegetable mixture to ricotta mixture, mix well.
  • Fill each cooked pasta shell with about 1/4 cup vegetable/cheese 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.


Serving: 1g | Calories: 113kcal | Carbohydrates: 6g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 189mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 10.3mg | Calcium: 220mg | Iron: 0.5mg