Three Cheese Pasta Shells

1 (16 ounce) jar salsa
1 (8 ounce) can no-salt-added tomato sauce
1/2 cup shredded carrots 1/2 cup shredded zucchini
1/2 cup sliced fresh mushrooms 1/4 cup chopped green onions 1 garlic clove, minced
1 teaspoon canola oil
1 (15 ounce) container reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese 1/4 cup shredded part-skim mozzarella cheese
1/4 cup egg substitute 2 teaspoons dried basil
16 jumbo pasta shells, cooked and drained

In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350 degrees F for 40-45 minutes or until heated through.