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

1. Preheat oven to 450.

2. Cook pasta as directed, omitting salt and fat. Drain.

3. 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.

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 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.

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