Main Meals

December 19, 2022

Ratatouille and Halloumi Stuffed Shells

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This is such a delicious recipe, and it randomly came to me whilst watching Disney's 'Ratatouille' film. I remember being so engrossed in the ratatouille dish they make, and thinking, "I would love to eat that with some fresh pasta" and voila!! Whilst this dish is just as pretty, it's indulgently stuffed with halloumi and a fresh tomato sauce, so it's still filled with goodness. And whilst it's a slightly longer recipe, and is definitely worth making ahead of time, it's such a crowd pleaser and perfect for making when friends and family come over for dinner. Trust me, they won't be expecting it at all! Annndd, they'll be pleasantly impressed by the fact that there are no meat alternatives or sources featured in the recipe, as it's all about celebrating the flavours of vegetables!

pasta shells baked in rectangular dish on dark wooden background
Ratatouille and Halloumi Stuffed Pasta Shells

Keeping it Fresh!

Now whilst this version is pretty damn tasty as it is, I completely understand if you wish to swap to vegan alternatives for the cheese. There are some great brands out there and the flavours will work just as well. If you're gluten free, they also do gluten free shells of the same size, so this is a recipe suitable for everyone. However, the emphasis of the dish is the ratatouille mix, and for good reason too:

  • Courgettes are great sources of vitamin C, folic acid and potassium, an important nutrient that helps to keep our bodies strong and able to move around. They are also water based, so they help to aid digestion and are filled with antioxidants.
  • Aubergines are just as nutrient dense, but are high in fibre, which also helps to regulate blood sugar levels.
  • Peppers are loaded with vitamins, ranging from Vitamin C, B6 (important for the formation of red blood cells), K1 (important for blood clotting and bone health), E, A and folate (a nutrient important during pregnancy).

As mentioned above in the ingredient list, these are only three of the vegetables and fruits included in the recipe, so it will be abundant with vitamins and minerals. What's better than a recipe filled with goodness and flavour, right?

pasta bake dish garnished with fresh basil leaves
Ratatouille and Halloumi Stuffed Shells

‍

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

min

cook:

50

min

total:

60

min

Print It

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.

You might also like...

Vegan Tofu Carbonara
Butternut Squash and Lentil Pasta Bake
Garlicky Mushroom, Olive and Veggie Bacon Pizzas

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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