Ratatouille-Stuffed Shells

16 uncooked jumbo pasta shells
1 Tbsp. olive oil
3/4 cup chopped onion
1 Tbsp. minced garlic
1 1/2 cups diced eggplant
1 cup diced red bell pepper
3/4 cup diced zucchini
3/4 cup chopped plum tomato
1/2 cup canned chickpeas, rinsed and drained
1 3/4 cups jarred marinara sauce (with no added sugar)
1/2 cup plus 2 Tbsp. chopped fresh basil
3/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
Cooking spray
4 oz. (about 1 cup) pre-shredded Italian 5-cheese blend

Preheat oven to 450 degrees F.

Cook pasta according to package directions. Drain.

Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes. Add eggplant and bell pepper; cook 4 minutes, stirring occasionally. Add zucchini, tomato and chickpeas (if using). Cover and cook 4 minutes. Remove pan from heat and stir in 1 cup marinara sauce, 1/2 cup basil, black pepper and salt.

Coat a 2-quart baking dish with cooking spray. Spread remaining 3/4 cup marinara sauce over bottom of dish. Spoon about 2 Tbsp. vegetable mixture into each pasta shell. Arrange filled shells in dish and sprinkle with cheese. Bake at 450 degrees F. for 12 minutes. Top with remaining 2 Tbsp. basil.

WW Points for 4 stuffed shells: 12
WW Points for 3 stuffed shells: 9