Cheese Stuffed Pasta Shells Doused with Saucy Summer Veg

Cheese-Stuffed Pasta Shells Doused with Saucy Summer Veg

Cheese-Stuffed Pasta Shells Doused with Saucy Summer Veg


Serves 16

Details
  • Servings:   16
  • Calories:   272
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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
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