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