Vegetable-Stuffed Pasta Shells with Creamy Chive Sauce
Zucchini and bell peppers cater to all cravings, starting with the desire for soft and roasted veggies. In this recipe, they’re transformed into a simple ratatouille, which serves as a flavourful filling for the giant shells. The pasta is served atop a creamy shallot and chive sauce, bringing a bit of sweetness and colour to […]
Ingredients
- 2 zucchini, diced
- 2 bell peppers, various colours, seeded and diced
- 2 garlic cloves, chopped
- 1 onion, diced
- 2 tbsp (30 ml) olive oil
- 1 can (14 oz/398 ml) diced plum tomatoes
- 24 jumbo pasta shells
- 1 container (220 g) creamy shallot and chive sauce
- Basil leaves, for serving
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large non-stick skillet over medium-high heat, soften the vegetables in the oil for 5 minutes. Add the tomatoes and continue to cook until the liquid has completely evaporated and the vegetables are tender. Season with salt and pepper. Mix well.
- Meanwhile, in a large pot of salted boiling water, cook the pasta shells until al dente. Drain. Place the shells on a clean dishcloth to dry out.
- Fill the pasta shells with the vegetable mixture. Place the stuffed shells in a large, lightly oiled baking dish. Cover with foil. Bake for 10 minutes to heat through.
- In a small pot over medium heat, gently warm half of the creamy shallot and chive sauce without letting it boil, stirring constantly with a wooden spoon.
- Spoon the warm sauce onto plates and top with the stuffed shells. Spoon the remaining sauce over the pasta. Sprinkle with basil leaves.
Zucchini and bell peppers cater to all cravings, starting with the desire for soft and roasted veggies. In this recipe, they’re transformed into a simple ratatouille, which serves as a flavourful filling for the giant shells. The pasta is served atop a creamy shallot and chive sauce, bringing a bit of sweetness and colour to the meal.