Roasted Garden Vegetable Stuffed Shells

If making casserole ahead, cover and refrigerate overnight or freeze for up to one month. When ready to serve, defrost in the refrigerator overnight or take directly from the freezer. Place covered baker in cold oven; turn oven on and allow baker and oven to preheat together. Bake refrigerated casserole at 400 degrees for 40 minutes. Bake frozen casserole at 350 degrees for 1 hour and 15 minutes, or until heated through.

 Use a mix of whichever vegetables and herbs you have abundant for this make-ahead, freezer-friendly dish; onions, asparagus, yellow squash, even green beans are all great options. Once roasted, they pair well with the creamy, cheesy filling and sauce. Enjoy! 

Ingredients

• 1 zucchini, cut in 1/2 inch pieces (about 1 3/4 cups)
• 1 1/2 cups sliced crimini or portabella mushrooms
• 1 green bell pepper, chopped (about 1 cup)
• 1 small eggplant, peeled and cut in 1/2-inch pieces (about 1 cup)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 16 jumbo pasta shells
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups ricotta cheese
• 1 tablespoon chopped fresh basil
• 1 (24-ounce) jar marinara sauce

Directions

1. Preheat oven to 400 degrees. Toss zucchini, mushrooms, pepper and eggplant with olive oil, salt and pepper. Arrange vegetables in a single layer in the bottom of a 4-quart  baker and roast for 30 minutes, until almost all the liquid is gone.
2. Meanwhile, cook shells according to package instructions. Strain, rinse with cool water and set aside.
3. Transfer the roasted vegetables to a bowl. Add the Parmesan, mix well and set aside for 5 minutes. Add the ricotta and basil and combine.
4. Pour three quarters of the marinara sauce in the bottom of the 4qt. baker. Fill each shell with a scant 1/4 cup of the vegetable cheese mixture, and place in the baker. Top the filled shells with the remaining sauce. Cover with foil and bake for 30 minutes. Serve immediately.