Cannellini Bean Stuffed Shells with Ratatouille

Jumbo pasta shells filled with a blend of creamy white beans, fresh spinach and ricotta cheese topped with a chunky ratatouille

Recipe concept developed by The Culinary Institute of America

Ingredients

• 16 dry jumbo pasta shells, uncooked
• PAM® Original No-Stick Cooking Spray
• 1 teaspoon extra virgin olive oil
• 1/4 cup chopped red onion
• 2 teaspoons finely chopped garlic
• 1 can (15 oz each) Hunt's® Tomato Sauce
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 cup chopped zucchini
• 1 cup chopped green bell pepper
• 1 cup chopped yellow summer squash
• 1 cup chopped peeled eggplant
• 1/4 cup thinly sliced fresh basil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons extra virgin olive oil
• 2 tablespoons finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• 4 cups chopped fresh spinach (4 cups = 4 ounces)
• 1 can (15 oz each) cannellini beans, drained, rinsed
• 1 cup shredded part-skim mozzarella cheese
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1 egg, beaten
• 1/4 cup dry white wine (such as Pinot Blanc or Chardonnay)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried Italian seasoning

Directions