chicken stuffed shells

To make stuffed shells healthier, I replace the traditional cheese and ground beef filling with vegetables, chicken, and just a bit of cheese. It's a terrific use-up for extra veggies that are past their prime - feel free to use any you have around. You could also omit the chicken to make it a vegetarian dish.

1 box (12 oz) jumbo shells
2 cups diced zucchini
1 cup frozen chopped spinach
1/2 cup chopped mushrooms
3 cloves garlic, chopped
2 cups shredded cooked chicken
1 cup low-fat ricotta cheese
1 cup low-fat mozzarella cheese
1/2 cup parmesan cheese
1 jar of your favorite tomato sauce
1 tsp olive oil

Preheat oven to 350 degrees. Boil shells according to package instructions. Heat a large skillet over medium high heat and add the olive oil. Add vegetables and garlic and season with salt and pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and let cool.

Mix chicken, vegetable mixture, and ricotta together in a bowl. Season to taste with salt and pepper. Pour enough tomato sauce in the bottom of a large baking dish to cover thinly. Fill each shell with the filling and place in a single layer in the baking dish. Pour remaining tomato sauce over the shells and sprinkle the mozzarella and parmesan over the top. Bake, uncovered, for 20-35 minutes or until cheese is lightly browned and bubbling.