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

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