INGREDIENTS
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1 zucchini
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1 1/2 cups sliced crimini or portabella mushrooms
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1 green bell pepper
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1 small eggplant
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2 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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16 jumbo pasta shells
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1/2 cup grated Parmesan cheese
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1 1/2 cups ricotta cheese
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1 tablespoon chopped fresh basil
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1 (24-ounce) jar marinara sauce