Stuffed shell pasta with ratatouille

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 red bell pepper(s)
• 250 g cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp paprika powder
• 250 ml vegetable stock
• Salt
• Pepper, colored, from the mill
• 1 onion(s), red
• 2 bell peppers, red and yellow
• 1 zucchini
• 1 eggplant(s)
• 2 tbsp olive oil
• 1 tbsp thyme, freshly chopped
• 20 large shell pasta
• 2 tbsp ricotta
• 2 tbsp mozzarella, finely chopped
• Salt
• Pepper, colored, from the mill
• Oregano, fresh
• some pine nuts

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Gratinated

For the sauce, peel and dice the onion and garlic clove. Halve, trim, rinse, and dice the bell pepper. Sauté everything with the cherry tomatoes in heated olive oil for about 4 minutes. Then add the tomato paste, paprika, and vegetable stock and simmer for about 10 minutes. Then puree and season with salt and freshly ground pepper. For the stuffed pasta shells, peel the red onion. Halve, trim, and rinse the bell peppers. Rinse the zucchini and eggplant as well. Dice everything. Heat the olive oil in a wide pan and sauté the onion and diced vegetables for about 4 to 6 minutes, then season with salt, freshly ground pepper, and thyme. Remove the pan from the heat, stir in 1/3 of the sauce, and let cool slightly. Preheat the oven to 180°C. Cook the pasta shells in boiling, lightly salted water until al dente. Drain and refresh in cold water. Fill the pasta shells with the ratatouille mixture. Pour the remaining sauce into a gratin dish and place the filled pasta shells on top. Top each filled shell with some ricotta and mozzarella cubes and bake in the preheated oven for about 20 minutes. Garnish with fresh oregano and some freshly toasted pine nuts.