1/2 cup chopped plum tomatoes
3 garlic cloves, chopped
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small aubergine, peeled and finely diced
1 bell pepper, seeded and finely diced
salt and pepper
1 box of jumbo pasta
2 cups ricotta cheese
½ cup freshly chopped parsley
2 cups grated mozzarella cheese, divided in half
1/4 cup parmesan cheese
2 cups marinara sauce mixed with 1/2 cup heavy cream
Preheat oven to 400ºF. In a greased 9×13-inch skillet, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not mix. Drizzle with some oil, salt and pepper. Bake for about an hour or until the vegetables are tender and beginning to brown slightly. Drain the vegetables in a colander and set aside.
Cook the mussels in boiling, salted water for about 9 minutes or until they’re just about done (you want them to finish cooking in the oven – this way they don’t get too soft and overcooked). Drain and place on kitchen towels
In a mixing bowl, combine the filling ingredients and 1 cup grated mozzarella cheese. Mix until well blended. Stir in the roasted vegetables.
Scoop about a tablespoon of ricotta filling into each pasta shell. Place a layer of sauce in the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.
Preheat the oven to 350 degrees F.
Bake for 30 minutes or until cheese is melted and bubbly.
Posted by Jovina Coughlin in Cheese, Eggplant, Healthy Italian Cooking, Marinara, Pasta, Peppers, Squash, Tomatoes, Whipped Cream