This pasta is filled with eggplant, portobello mushrooms, and spinach. I also made the sauce. To start I put the chopped veggies in a skillet and cooked them until soft. I also cooked and drained one box of pasta (in the picture above it's the end of one box and the beginning of another thats why there's 2 shapes). I put a few spoonfuls of ricotta in the cooked pasta and stirred it together and then added the sauce (recipe below), veggies, and pasta together and combined them. After that I just sprinkled with some shredded mozzarella and baked it for 20 minutes. Obviously you can use jar sauce instead of making it, and use any veggies or meat you would like.
Simple Marinara Sauce:
1 can (28 oz.) crushed tomatoes
3 cloves garlic
1tbsp. red pepper flakes
1/2 cup torn basil leaves
In a sauce pan heat olive oil (covering bottom of pan), garlic, and pepper flakes until garlic is golden. Add tomatoes, half cup of water, and oregano and bring to a boil. Turn to low and simmer adding basil and salt and peper to taste.