Vegetable-Filled Shells With Tomato Sauce

Directions

1. 1
   Toss the zucchini with salt; transfer to a colander set over a bowl.
2. 2
   Place a saucer on top of the zucchini and weight with something heavy; let stand 30 minutes.
3. 3
   Rinse with cool water; drain and squeeze dry; blot with paper towels to remove excess moisture.
4. 4
   Cook pasta shells in lots of boiling salted water until barely cooked, about 7 minutes.
5. 5
   Transfer with a slotted spoon to a bowl of cool water; let stand until ready to use.
6. 6
   Melt butter in a skillet; add in zucchini, broccoli, mushrooms, carrot, and scallions; saute until veggies are crisp-tender, about 5 minutes; season with salt and pepper.
7. 7
   In a big bowl, combine the ricotta, 1 cup mozzarella, egg, basil, and parmesan cheese; add in the vegetables; stir to combine.
8. 8
   Preheat oven to 350; lightly butter a 13x9 inch baking dish.
9. 9
   Drain the shells; carefully invert on paper towels to blot dry.
10. 10
    Fill shells with the stuffing mixture, distributing evenly.
11. 11
    Arrange shells in prepared dish; cover with foil and bake 30 minutes.
12. 12
    Uncover and sprinkle each shell with some of the remaining mozzarella; bake uncovered, 15 minutes, or until cheese is browned and bubbly.
13. 13
    Serve the stuffed shells with some of the tomato sauce spooned over each serving.