Stuffed Pasta Shells

My stepmom used to make a similar recipe when we were growing up and I adapted it to suit my husband's taste.

1 box large pasta shells, cooked according to the directions
1 large zucchini, diced fine
1 1/2 cups shredded carrots
1 large onion, diced fine
2 cloves garlic, minced
1 cup white mushrooms, diced fine
salt and pepper to taste
2 tbsp e.v. olive oil
1 small (a pint?) of part skim ricotta cheese
Parmesan cheese (you decide how much)
1 cup shredded mozzarella cheese
1 jar marinara sauce

While pasta shells are cooking, combine the zucchini, carrots, onion, garlic, and mushrooms in a large saute pan with the olive oil and salt and pepper. Saute until onion is semi soft. Remove from pan and let cool. Also let the pasta shells cool after they are done (I put them in cool water). Add ricotta to the vegetable mixture and add some Parmesan cheese. In a large baking dish (13x9) coat the bottom with some marinara sauce. Take one pasta shell and place 1 tbsp of mixture inside and place in the baking dish. Repeat until dish is full. Top with remaining marinara sauce and mozzarella cheese. cover and bake at 350 until heated through. uncover the last 10 min or so.

*** sorry my recipes are so unorganized. I cook from my head rather than a cookbook so sometimes it doesn't translate well to paper (errr computer).

Next up tonight: roasted butternut squash!