Preheat the oven to 375 Fahrenheit.
Put the cut zucchini and asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss the vegetables to make sure they’re evenly coated.
Cook the vegetables for 30 minutes or until roasted to your liking.
In the bottom of a 9x13 pan, add the cooked pasta and prepared pesto. Mix to fully coat the pasta.
Add the cooked vegetables to the pasta, then add the raw shrimp.
Scoop spoonfuls of ricotta over the baking dish, then sprinkle the entire top of the dish with shredded mozzarella.
Place the 9x13 in the oven and bake for 10 minutes, until the shrimp is cooked all the way through and the mozzarella is melted.