Vegetable-Filled Shells with Creamy Herb Sauce Recipe

Toss the zucchini with the salt;transfer to a colander set over a bowl. Place a saucer on top of the zucchini and weight with something heavy. Let stand 30 minutes. Rinse with cool water, drain and squeeze dry. Blot with paper towels to remove excess moisture.
Cook the pasta shells in plenty of boiling salted water until barely cooked, about seven minutes. Transfer with a slotted spoon to a bowl of cool water and let stand until ready to use.
Melt the butter in a medium skillet;add the zucchini,broccoli,mushrooms, carrot and scallions;saute until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper. In a large bowl, combine the ricotta, 1 cup of the mozzarella, egg, basil, and parmesan cheese;add the vegetables;stir to blend.
Heat oven to 350*F. Lightly butter a 9X13-inch baking dish. Drain the shells;carefully invert on paper towels to blot dry. Fill the shells with the stuffing mixture, distributing evenly. Arrange in the prepared baking dish. Cover with foil and bake 30 minutes. Uncover and sprinkle each shell with some of the remaining mozzarella. Bake, uncovered, 15 minutes, or until cheese is browned and bubbly.
Prepare the Creamy Herb sauce while the shells are baking the final 15 minutes or so.
Combine the cream, butter salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, or until sauce is slightly reduced and thickened.
Whisk in Parmesan and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning.
Serve the stuffed shells with some of the Creamy Herb Sauce spooned over each serving.