Preheat the oven to 450 degrees. Spray a large glass baking dish with cooking spray. Place the zucchini, eggplant, and red pepper in one layer on the bottom of the baking dish. Toss the veggies in the salt, basil and oregano and roast for 35 minutes.

Remove the dish from the oven and pour in the chicken stock and chopped tomatoes. Combine everything well and then place the veggies back in the oven for another 30 minutes.

In a medium pot, cook your whole wheat shells, al dente. In a separate pan, brown your turkey breast…season with salt and pepper.

Once the shells, turkey, and veggies are cooked, toss them all together, sprinkle with cheese and serve! This dish does great with a field green salad and balsamic vinaigrette.