Ratatouille-Stuffed Shells Recipe - BettyCrocker.com

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)