Ingredients:
500 g (1 lb) fresh pasta shells
1 onion, chopped
1 zucchini, cubed
1 carrot, cubed
100 g (3.5 oz) ham, cubed
2 tbs olive oil
100 g (3.5 oz) mozzarella cheese, shredded
1/2 tsp. dry thyme
2 tsp. grated parmesan cheese
2 tbs. cream
salt, pepper

Preparation:

1. Cook pasta al’dente. Drain thoroughly.
2. Sauté onion in the oil for 4-5 minutes. Add zucchini and carrot and cook until done. Add ham, cheese, thyme, salt, pepper and cream.
3. Spoon approximately one rounded teaspoon cheese mixture per shell and place open side up in one layer in a greased pan. Sprinkle with mozzarella.
4. Bake for 10 minutes in 200 C (392 F) oven.

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