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Preheat oven to 425°F (220°C). Lightly grease a large baking dish or use an oven-safe skillet. Bring a pot of salted water to a boil, add the jumbo shells, and cook until just al dente. Reserve 1 cup of the cooking water before draining.
In a large skillet over medium heat, cook the sausage and zucchini until golden brown, about 5–8 minutes. Lower the heat and stir in the tomato paste, thyme, and oregano. Add ⅓ cup of the reserved pasta water and the milk. Season with salt and pepper. Let simmer for about 10 minutes, until slightly thickened but still saucy. Adjust seasoning as needed.
In a medium bowl, mix together the ricotta, provolone, and ½ cup of the pesto until smooth and creamy.
Spread about ¾ of the sauce over the bottom of your baking dish. Fill each pasta shell with about 1 tablespoon of the cheese mixture and place into the dish. Spoon the remaining sauce on top, drizzle with the rest of the pesto, and scatter the mozzarella over everything.
Place in the oven and bake uncovered for 15–20 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil and enjoy warm.