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.

Adam Hickman
Recipe by Cooking Light June 2017

Gallery

Recipe Summary

Yield:
Serves 4 (serving size: about 4 stuffed shells)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

    Advertisement
  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • 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.

  • 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.

Nutrition Facts

370 calories; fat 11.8g; saturated fat 4.1g; mono fat 4.3g; poly fat 1.4g; protein 16g; carbohydrates 50g; fiber 6g; cholesterol 20mg; iron 4mg; sodium 586mg; calcium 275mg; sugars 11g; added sugar 0g.
Advertisement
Advertisement