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.
How to Make It
Step 1
Preheat oven to 450°F.
Step 2
Cook pasta according to package directions, omitting salt and fat. Drain.
Step 3
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.
Step 4
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.
