INGREDIENTS
1
red bell pepper, diced
1
small eggplant, diced
1
small zucchini, diced
1 tbsp
olive oil
Salt and black pepper,
21
jumbo pasta shells (we use DeLallo and I always cook a few extra in case they break)
15 oz
ricotta cheese
1
large egg
1 1/2 cups
shredded mozzarella cheese, divided
1/4 cup
grated Parmesan cheese
1/2 cup
frozen chopped spinach, thawed and drained
1/4 tsp
dried basil
1/4 tsp
dried oregano
nutmeg
Salt and black pepper,
2 1/2 cups
marinara sauce
Chopped fresh basil, for garnish, if desired