VEGETABLE RATATOUILLE IN PASTA SHELLS

INGREDIENTS

12 large pasta shells

1 small eggplant, diced

1 zucchini, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

Olive oil

Grated Parmesan cheese (optional, for serving) Fresh basil leaves, chopped (optional, for garnish)

INSTRUCTIONS

Preheat your oven to 190°C. Cook the pasta shells according to package instructions until al dente. Drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced eggplant and cook until softened, about 5 minutes.

Add the diced zucchini, bell peppers, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.

Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Simmer the ratatouille mixture for another 5 minutes to allow the avors to meld together.

Spoon the vegetable ratatouille into the cooked pasta shells, lling each shell generously. Place the lled pasta shells in a baking dish. If desired, sprinkle grated Parmesan cheese over the top.

Bake in the preheated oven for 15-20 minutes, or until the pasta shells are heated through and the lling is bubbly.

Serve the vegetable ratatouille pasta shells hot, garnished with chopped fresh basil leaves if desired.