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Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Preheat oven to 350°F. H eat oil in a large skillet over medium-high heat. Add carrots, zucchini and onion; cook for 3 to 5 minutes or until tender. Stir in spinach; cook and stir for 1 minute. Transfer spinach mixture to a large bowl.
Stir ricotta, 1 cup Italian-blend cheese, salt and cayenne into vegetable mixture. Spoon a rounded 2 tablespoons of the cheese mixture into each cooked pasta shell. Spoon pasta sauce into a 3-quart baking dish or casserole. Place shells, filled-side up, in sauce. Cover with foil.
Bake, covered, for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup Italian-blend cheese before serving.