Cheese Stuffed Pasta Shells Doused with Saucy Summer Veg
Ingredients
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 1 medium eggplant, cut into 1/2-inch cubes
- 2 medium zucchini, cut into 1/2-inch cubes
- Kosher salt
- 2 red bell peppers, chopped
- 1 (28-ounce) can whole peeled tomatoes
- 1 pound whole-milk ricotta cheese
- 2 tablespoons finely chopped fresh parsley
- 1 garlic clove, minced or finely grated
- Freshly ground black pepper
- 22 to 25 jumbo pasta shells (about 6 1/2 ounces)
- 12 ounces whole-milk low-moisture mozzarella cheese, coarsely grated
- Torn fresh basil leaves, for serving
Instructions
Cheese-Stuffed Pasta Shells Doused with Saucy Summer Veg serves 14 original recipe by The Kitchn.
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