Categories: Pasta
Ingredients
- 16 uncooked jumbo pasta shells
- 1 tbsp. olive oil
- 3/4 cup chopped onion
- 1 tbsp. 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 marinara sauce, divided
- 1/2 cup plus 2 tbsp. torn fresh basil, divided
- 3/4 tsp black pepper
- 1/2 tsp kosher salt
- Cooking spray
- 4 oz. preshredded Italian 5-cheese blend
Directions
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Preheat oven to 450.
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Cook pasta as directed, omitting salt and fat. Drain.
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Heat oil in a large skillet over medium-high. Add onion and garlic; saute 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.
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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 tbsp. vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake at 450 for 12 minutes. Top with remaining 2 tbsp. basil.