So about two weeks ago my dad forwarded me a recipe from Allrecipes.com.  We often discuss food we refer to as "Grandma Food".  Meaning 'Meatless' food otherwise known as "vegetarian food'.  He sent me this recipe and we both agree it was a good jumping off point.  Here's what I did.

1 box of Shells
1 box sliced baby Portabellas
1/2 Medium Onion
8 to 10 Asparagus's's's
1/2 Green Pepper
1/2 Red Pepper
1 Small Head Broccoli Florets
1/2 a Large Container Riccotta
1 Small Mozzarella Round
2 bags Shredded Mozzarella
1 Big Ass Jar/Can/Container Basketti Sauce
Salt
Pepper
Worshireshireshire
1/2 Beer

Start ahead with the mushrooms.  Chop them all up in a nice uniform dice and toss em in a ziplock with 6 - 8 dashes of worshireshire and half a beer.  Put that in the fridge over night.

Now I'm gonna teach you a trick about Asparagus.  Take the asparagus by the ends.  Bend it until it snaps.  The skinny end is what you should eat.  Toss the rest.  Dice the skinny bits up pretty small.  Do the rest of the veggies approximately the same size.  You should also only use the broccoli florets in this.  The stems are a little woody.  Make sure to cut them nice and small.  Tiny Little Trees.

Put your big ass pot of SALTED water on to boil.  You DO know how to boil noodles don't you????

Get your mushrooms outta the fridge and dump the whoooooole kit and caboodle in a sauté pan (make sure it's big enough for all the veggies).  After the first minute or two toss in the rest of your veggies and swish em around until they are soft.   Stain them in the sink, toss them back in the pan and afridgabate those bitches.  They need to be fairly cool to handle.

While those bits are chilling, get your Ricotta and Mozzarella out.  Shred the mozzarella and  mix it with the ricotta.  Remember to salt them.  They are saltless and waiting for the flavah!  Fresh cracked pepper too.  Once the veggies are cooled toss them in with your cheeeeeses and mix. 

I'm going to assume you have your noodles out by now.  Sweet baby jesus you should.  If you don't you probably have a pot full of mush.  They need to be cool enough to handle and not too soft huh?  Al dente?  Slightly chewy.  BUT COOKED THROUGH.  If you bite it and it snaps in the middle it ain't done yet.  Geez.

Get out whatever pan you're using to cook em in and spray the bottom LIGHTLY with oil then coat with spaghetti sauce.  Set that right near you, where ever you'll be assembling your veggie, cheesy pretties.  (I used three 9 inch pie rounds)

Fish out one of your shells and pop her open.  Sometimes they put up a fight and you need you pry em open.  Pricks.  Get a regular old spoon out of the drawer and force feed it into them shells.  Line them all up in your baking apparatus and does them in moooore basketti sauce and cover in tin foil.  Pop em in the oven at 350 for twenty odd minutes then peel the foil and mozzarella the crap outta the top of em.  Back in the oven until they are nice and melty.  MMmmmmm....

I like this with Garlic Bread.  Allow me to recommend you get a loaf of whole wheat Italian bread and cut it in half, a stick of warm buttah, 2 heaping tablespoons of garlic, a dash of salt, a few twists of fresh cracked black pepper and my secret ingredient garlic POWDER.  Mix that all together and smear it on both sides, then cover it with MORE Mozzarella.  Pop it on a baking sheet and into the oven it goes while the pasta comes out.  Re cover the pasta to keep it nice and hot now all you gotta do is wait until the cheese is melty (I KNOW!  Always waiting for that bastardly cheese to melt!)

Make up a simple salad and it's dinah bitches! 

Please note.  I loved mine.  They were Delicious.  But I forgot to put the asparagus's in there.  Which turned out ok because I used them in rissotto tonight but that's a recipe for another day......