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Ratatouille and Halloumi Stuffed Shells

This Italian feast is a switch up of the classic cannelloni's, but a fun take on a French classic and perfect for making for friends and family. Serve with some crispy garlic bread or an Italian side salad...

Prep:

10

minutes

Cook:

50

minutes

TOtal:

60

minutes

Ingredients

  • 1 onion, chopped
  • 1 red pepper, cubed
  • 1 medium courgette, cubed
  • 1 small aubergine, cubed
  • 100g cherry tomatoes, halved
  • 500g passatta
  • 1 tbsp tomato puree
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 garlic cloves, chopped
  • 30g cheddar cheese, grated
  • 40g parmesan, grated
  • 250g Conchiglioni Shells
  • 200g halloumi, cubed
  • Extra VIrgin Olive Oil
  • Salt
  • Pepper
  • Fresh Basil Leaves

Instructions

  1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. In a baking tray, mix together the cubed pepper, courgette and aubergine, dried basil and oregano and drizzle over some olive oil. Season with salt and pepper and roast in the oven for 20-30 minutes.
  3. Place the chopped onion and some olive oil in a saucepan and cook over a high heat until the onion softens. Add in the chopped garlic and halved cherry tomatoes and cook for a further 5 minutes, then adding in the tomato puree, passatta and seasoning with some salt and pepper. Cook over allow heat for a further 10 minutes until the sauce has thickened slightly.
  4. In a large saucepan, cook the conchiglioni pasta shells until they are almost cooked and drain.
  5. In a large oven dish, layer over the tomato sauce, saving a ladleful of the sauce on the side. In a separate saucepan or bowl, blend the roasted vegetable mix and the remaining tomato sauce until the mixture is almost smooth (you want a few small chunks still).
  6. With the pasta shells slightly cooled, stuff approximately a tablespoons worth of the ratatouille mixture into the steel and place on top of the tomato sauce in the baking dish. Keep going until all the shells are stuffed (I always cram these into the dish!).
  7. Spinkle over the cubed halloumi, then followed by the grated cheddar and parmesan cheeses. Finish with a seasoning of salt and pepper and place in the oven to bake for 30-40 minutes until the cheese is golden brown and bubbling away.
  8. Garnish with some fresh basil leaves and serve with an Italian side salad.