In a deep pot, splash olive oil and heat over medium to high heat.
Add onion, garlic, chilli to the hot pot until onion becomes translucent, around 3-4 minutes. Add zucchini and mushroom and cook until all water evaporates from the bottom of the pot, around 6-8 minutes.
Add canned tomato, ricotta and all spices. Heat through for 10 minutes, adding water if it needs to thin slightly. Divide this mixture in half and set 1/2 aside. Continue to warm the other ½.
Pour the Vegie Delights Nutmeat through the sauce and cook for 8 minutes.
In another pot, boil water and cook the pasta shells for ¾ of the recommended cook time (roughly 12 minutes). Drain once done.
In an oven safe dish, add a spoonful of the sauce into the bottom to ensure nothing sticks. Once by one, stuff the pasta shells with the Nutmeat sauce and place into the tray.
Pour over remaining sauce that you set aside and sprinkle walnuts over the top. Cover and place in the oven for 30 minutes.