The recipe for this one is in the cookbook Pass the Plate by Carolina Gelen. It’s essentially a tomato-base veggie sauce that has sautéd eggplant, onion and zucchini. In a 9×13, carefully transfer the sauce and stuff uncooked jumbo shells with ricotta + parsley mix, nestled into the sauce. Cook on 400°F for an hour covered tightly in foil. Uncover and melt mozzarella for 5 more mins
by dee-8ch