Ratatouille Stuffed Shells
Ingredients
- 12 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 1 1/2 cups frozen bell pepper and onion stir-fry
- 2 garlic cloves, minced
- 1 1/2 cups diced eggplant
- 1 small zucchini, diced
- 1/2 cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon of the oil
- 1 can (2.25 oz) sliced ripe olives, drained
- 1 jar (14 to 15 oz) tomato pasta sauce
- 1 cup shredded 6-cheese Italian cheese blend (4 oz)
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