Preheat your oven to 400°F. Line a baking sheet with parchment paper and toss your vegetables with the oil, salt and pepper. Spread out and roast for 30 minutes, tossing them halfway through. Once done, drop the temperature to 350°F.
Pasta:
Season your boiling water with 1 tbs salt. Cook your shells until just almost al dente. Remove from the water and place on a large dish in one singular layer.
Filling:
In a large bowl, combine all of the filling ingredients with the roasted vegetables.
Assembly:
Spread out 1 cup of the marinara sauce on the bottom of your 9x13" baking dish. Fill your shells with the ricotta mixture and place them in baker.
Plop on the remaining 2 cups marinara sauce on the shells and then sprinkle 1 cup shredded mozzarella cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes or until golden on cheese tops. Optional garnish with fresh basil and CHILI PEPPER FLAKES!!