6 oz. jumbo pasta shells, uncooked
1 container fat free ricotta cheese
4 oz. shredded mozzarella cheese
3 tbsp. parmesan cheese
1/2 cup finely shredded carrots
1/2 cup finely shredded zucchini
1 tsp. dried parsley flakes
1/2 tsp. dried oregano
1/8 tsp. garlic powder
1/8 teaspoon pepper
1 jar spaghetti sauce

Cook pasta shells according to package directions. Drain. To keep cooked shells from sticking together, place them on waxed paper in a single layer. In a medium bowl, combine remaining ingredients, except sauce. Mix well. Fill pasta shells with cheese mixture, using a 1 1/2 Tbsp. for each shell. Spread 1/2 cup of sauce on the bottom of a 6x10 inch baking dish. Place shells in pan, cheese side up. Spoon remaining sauce evenly over shells. Cover tightly and bake 35 minutes in a 350°F oven.

Yields 6 servings.