Ratatouille-Stuffed Shells

• 16 uncooked jumbo pasta shells
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 tablespoon 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 low-sodium marinara sauce (such as Dell'Amore), divided
• 1/2 cup plus 2 Tbsp. torn fresh basil, divided
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• Cooking spray
• 4 ounces preshredded Italian 5-cheese blend (about 1 cup)

1. Preheat oven to 450u0b0F.
2. Cook pasta according to package directions, 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 tablespoons vegetable mixture into each pasta shell. Arrange filled shells in dish; sprinkle with cheese. Bake at 450u0b0F for 12 minutes. Top with remaining 2 tablespoons basil.

pasta shells, olive oil, onion, garlic, eggplant, red bell pepper, zucchini, tomato, unsalted chickpeas, marinara sauce, fresh basil, freshly ground black pepper, kosher salt, cooking spray

Taken from www.myrecipes.com/recipe/ratatouille-stuffed-shells (may not work)