Ratatouille-Stuffed Pasta Shells

Are you working on upping your veggie intake this year? Yeah, me too. Some days it's easy, but some days, to be honest, all I want to do is curl up in a big bowl of comfort and call it good. Those are the days I turn to a dish like these Ratatouille-Stuffed Pasta Shells. Jam-packed with eggplant, zucchini, tomatoes, garlic and onions, I feel good about eating my veggies without giving up the comfort of a cheesy, comforting pasta dish. It's pretty much the perfect compromise.

As with dishes like lasagna or enchiladas, this is one of those recipes I like to split into smaller baking dishes so that I can bake one that night and then freeze the other(s) for busy weeknight dinners later on. #winningmealprep

Ratatouille-Stuffed Pasta Shells

Makes 24 shells


  • 24 uncooked jumbo pasta shells

  • 1 tablespoon olive oil

  • 1 medium yellow onion, chopped (about 1 cup)

  • 3-4 garlic cloves, minced

  • 1 small eggplant, diced (about 2 cups)

  • 3 medium red/orange/yellow bell peppers, diced (about 1/2 cups)

  • 2 small zucchini, diced (about 1 1/2 cups)

  • 4 plum tomatoes, seeded and diced (about 1 cup)

  • 1 (16 ounce) tub of part-skim ricotta cheese

  • 1/2 cup fresh basil leaves, torn

  • 2 teaspoons Herbes de Provence (optional but highly recommended)

  • Kosher salt and black pepper

  • 1 1/2 to 2 cups store-bought (or h