Chicken and Pasta Bake

1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup chopped zucchini
1/2 cup chopped celery
3 cloves crushed garlic
3 tablespoons butter
1 cup whole tomatoes, drained, chopped
1 teaspoon basil, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces uncooked macaroni shells
3 cups chopped cooked chicken
1 1/2 cups heavy cream
2 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese

Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt, and crushed red pepper; set aside.

Cook pasta according to package directions; drain.

Combine pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 11x7x1-1/2-inch baking dish.

Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.

Bake, covered, at 350ºF for 40 to 45 minutes or until thoroughly heated.

Makes 6-8 servings.