1Preheat oven to 350 degrees F and fill a bowl with cold water. Cook pasta according to package directions, drain well, then place in the cold water until ready to stuff.
2Heat a skillet over medium heat. Add sausage, breaking it up as you brown for 5-6 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from heat and stir in the ricotta cheese.
3Using a large spoon, fill the pasta shells with the sausage filling and arrange in a baking dish. Top the shells with the shredded mozzarella and bake for 25 minutes (if using a dark pan) to 30 minutes (if using a clear dish) or until tips of shells have started to crisp up.
4Serve with a side of tomato sauce or eat plain. No silverware needed. Enjoy!
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.