Herb & Zucchini Stuffed Jumbo Shells

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Golden, bubbling cheese blankets tender jumbo pasta shells filled with a creamy, herby zucchini and ricotta filling—this is comfort food with a fresh, seasonal twist. Herb & Zucchini Stuffed Jumbo Shells combine the best of Italian-style baked pasta with garden-fresh ingredients, delivering layers of flavor in every bite. The zucchini brings moisture and lightness, while a blend of ricotta, mozzarella, parmesan, and herbs gives richness and depth.

Whether you’re planning a cozy dinner with family or want a meatless main dish that feels hearty and satisfying, this recipe delivers. It’s a celebration of textures: the soft pasta, melty cheese, and crisped edges all come together with a rich tomato sauce to create a dish that’s both familiar and a little elevated.

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Why You’ll Love This Herb & Zucchini Stuffed Jumbo Shells Recipe

• Vegetarian-Friendly: A satisfying main dish without needing any meat.
• Packed with Flavor: Zucchini, garlic, basil, and parsley infuse the filling with freshness.
• Make-Ahead Friendly: Prep in advance and bake when ready to serve.
• Family Approved: Kids and adults alike devour this creamy, cheesy pasta.
• Perfect for Guests: Elegant enough for entertaining, cozy enough for weeknights.
• Customizable: Add spinach, mushrooms, or a dash of chili flakes to spice it up.
• Freezer-Friendly: Make a double batch—freeze one for later.
• Balanced Indulgence: Creamy and cheesy but still light thanks to the zucchini.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why Each One Matters)

Before diving into the deliciousness of Herb & Zucchini Stuffed Jumbo Shells, let’s make sure you’re set up for success with the right tools. Having everything prepped will make the process smoother and more enjoyable.

• Large Pot: To boil the jumbo pasta shells without overcrowding. Using a spacious pot ensures even cooking and prevents tearing.
• Colander: Essential for draining the pasta gently and rinsing under cold water to stop the cooking process.
• Box Grater or Food Processor: You’ll need this to grate zucchini finely so it incorporates well into the ricotta mixture.
• Cheesecloth or Clean Kitchen Towel: Perfect for squeezing out excess moisture from the zucchini, ensuring the filling stays creamy, not watery.
• Mixing Bowls: Have at least two—one for the ricotta filling and another for holding grated zucchini or cheese.
• Baking Dish (9×13-inch recommended): This is where everything comes together for that final oven bake. A deep dish is best to hold sauce and shells snugly.
• Spoon or Piping Bag: For stuffing the shells neatly. A spoon works fine, but a piping bag (or zip-top bag with the corner snipped off) makes it faster and less messy.
• Oven & Broiler: You’ll need an oven to bake everything and a broiler (optional) to achieve that golden, bubbly top at the end.

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Preparation Tips

• Parboil, Don’t Overboil: Cook the shells just until al dente. They’ll finish cooking in the oven, and overcooked shells can split while stuffing.
• Drain Zucchini Well: Grated zucchini holds a surprising amount of moisture. Squeeze it thoroughly to avoid a soggy filling.
• Mix Filling in Advance: If you have time, chill the filling for 15–30 minutes. It firms up slightly, making the shells easier to stuff.
• Grease Your Baking Dish: Lightly oil the dish before adding sauce and shells to prevent sticking and burnt edges.
• Layer with Sauce: A generous base of marinara keeps the bottom of the shells tender and flavorful. Spoon a little sauce over the top before baking, too.
• Cover with Foil First: Bake covered for most of the time to keep everything moist. Remove the foil toward the end to brown the top.
• Use Fresh Herbs If Possible: Fresh basil and parsley elevate the flavor, but dried herbs work in a pinch—just reduce the quantity slightly.
• Don’t Overfill: A heaping tablespoon of filling is plenty for each shell. Overstuffing can make them hard to close and prone to tearing.

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Ingredients for This Herb & Zucchini Stuffed Jumbo Shells Recipe

Here’s everything you’ll need to bring this cheesy, veggie-packed baked pasta to life. All ingredients are easy to find and can be adjusted slightly to suit your taste.

For the Filling:

• 1 medium zucchini, grated and well-drained (about 1 cup after squeezing)
• 1 ½ cups ricotta cheese (whole milk preferred)
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped (or 1 tsp dried)
• 1 tablespoon fresh basil, chopped (or ½ tsp dried)
• Salt and freshly ground black pepper, to taste
• Optional: ¼ teaspoon crushed red pepper flakes (for a hint of heat)

For the Pasta and Assembly:

• 20 jumbo pasta shells (cook a few extra in case some break)
• 2 cups marinara sauce (homemade or store-bought)
• ½ cup shredded mozzarella (for topping)
• ¼ cup grated parmesan (for topping)
• Olive oil or nonstick spray (to grease the baking dish)
• Fresh basil leaves (for garnish, optional)

Note: Feel free to add extras like chopped spinach, sautéed mushrooms, or even a touch of lemon zest for brightness.

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Step 1: Prep the Shells and Zucchini

Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just al dente—about 9 minutes. Drain and rinse with cold water to stop cooking. Lay them flat on a tray to prevent sticking. Meanwhile, grate the zucchini and wrap it in a cheesecloth or clean towel. Squeeze out as much liquid as possible to avoid a watery filling.

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Step 2: Make the Filling

In a large mixing bowl, combine the drained zucchini, ricotta, mozzarella, parmesan, egg, garlic, parsley, basil, salt, and pepper. Mix well until creamy and well combined. If using, stir in red pepper flakes for a touch of heat. Set aside or refrigerate for easier stuffing later.

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Step 3: Preheat the Oven & Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. Spread about 1 ½ cups of marinara sauce evenly over the bottom of the dish to prevent the shells from sticking.

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Step 4: Stuff the Shells

Using a spoon or piping bag, gently fill each shell with a heaping tablespoon of the zucchini-ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.

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Step 5: Add More Sauce & Cheese

Spoon the remaining marinara sauce over the top of the stuffed shells. Sprinkle with the extra shredded mozzarella and parmesan for that irresistible cheesy topping.

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Step 6: Bake and Broil

Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and broil for 3–5 minutes, or until the cheese is golden and bubbling. Keep a close eye while broiling to avoid burning.

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Step 7: Garnish and Serve

Let the shells rest for about 5 minutes before serving. Garnish with fresh basil leaves for a burst of color and added flavor.

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Notes

• Use Whole Milk Ricotta: It adds creaminess and richness to the filling, helping it hold together better when baked.
• Freshly Grated Cheese Works Best: Pre-shredded cheese often contains anti-caking agents that affect melting. Grate your own for smoother, gooier results.
• Make it Your Own: Want to sneak in more veggies? Try adding chopped spinach or sautéed mushrooms into the filling for added depth and nutrition.

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Watch Out for These Mistakes While Cooking

• Overcooking the Pasta Shells: Jumbo shells should be just al dente. If overcooked, they become fragile and break easily during stuffing.
• Skipping the Zucchini Drain: Zucchini has a high water content. If you don’t squeeze it properly, your filling will turn out soggy and dilute the flavor.
• Using Too Much Sauce: While sauce is key for flavor and moisture, over-saucing can make the dish watery. Stick to about 2 cups total.
• Not Covering While Baking: Always bake the dish covered for the first 25 minutes to retain moisture and melt the cheese evenly. Broil only at the end.
• Overstuffing the Shells: It’s tempting to pack in a ton of filling, but too much can cause the shells to tear or overflow while baking.
• Uneven Cheese Topping: For a beautiful finish, sprinkle cheese evenly across the surface so every bite has that golden, bubbly top layer.
• Skipping the Rest Time: Let the dish sit for a few minutes after baking. This helps everything set up and makes serving cleaner and easier.
• Forgetting to Taste the Filling: Season the filling to your liking before stuffing the shells—it’s your only chance to adjust the flavor before baking.

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What to Serve With Herb & Zucchini Stuffed Jumbo Shells?

These cheesy, savory shells are satisfying enough to stand on their own, but pairing them with the right sides can turn a simple meal into a cozy, complete spread. Whether you’re cooking for a crowd or a casual family dinner, here are some great additions to serve alongside:

8 Delicious Recommendations

1. Garlic Bread or Cheesy Breadsticks

Crunchy on the outside, soft on the inside—garlic bread is the perfect vehicle to scoop up leftover marinara sauce.

2. Mixed Greens Salad with Balsamic Vinaigrette

A refreshing contrast to the richness of the shells. Toss in cherry tomatoes, cucumbers, and red onions for texture.

3. Roasted Vegetables

Think carrots, bell peppers, or broccoli with olive oil, salt, and rosemary. Their slight caramelization balances out the creamy filling.

4. Caesar Salad

Creamy dressing, crisp romaine, and crunchy croutons offer a classic side that never fails with Italian-inspired dishes.

5. Tomato Basil Soup

Velvety, warm, and tangy, this makes a comforting pairing—especially during cooler months.

6. Caprese Skewers

Cherry tomatoes, mozzarella balls, and fresh basil on a skewer, drizzled with balsamic glaze—light, bright, and easy to prep.

7. Sautéed Spinach with Garlic

A simple stovetop veggie side that complements the herbaceous flavors of the stuffed shells without overpowering them.

8. Sparkling Lemon Water or Italian Soda

A light, fizzy drink refreshes the palate and rounds out the meal without adding heaviness.

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Storage Instructions

Got leftovers? Herb & Zucchini Stuffed Jumbo Shells store beautifully—making them a perfect make-ahead or next-day meal.

• Refrigeration: Transfer cooled shells to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.
• Freezing: These shells freeze wonderfully! Arrange in a freezer-safe dish (before or after baking), cover tightly with foil, and freeze for up to 3 months. If freezing unbaked, add 10–15 minutes to the bake time (bake covered from frozen at 375°F).
• Reheating: Warm leftovers in the oven at 350°F (175°C) until heated through—about 15–20 minutes. Microwave for a quicker option, but note the shells may soften more.

Pro Tip: Freeze individual portions for easy grab-and-go lunches.

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Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: ~420 kcal
• Total Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 620mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugars: 5g
• Protein: 21g
• Serving Size: Approximately 5 stuffed shells

Note: Nutrition will vary slightly depending on sauce and cheese brands used.

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Frequently Asked Questions

1. Can I make Herb & Zucchini Stuffed Jumbo Shells ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance. Just cover and refrigerate it, then bake when ready. Add an extra 5–10 minutes to the baking time if going straight from fridge to oven.

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2. What’s the best way to freeze these stuffed shells?

Freeze them unbaked in a freezer-safe dish, tightly wrapped with foil. When ready to cook, bake straight from frozen at 375°F for about 45–50 minutes, covered. You can also freeze them after baking and reheat as needed.

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3. Can I substitute the ricotta cheese?

Absolutely. You can use cottage cheese (drained), mascarpone, or a mix of cream cheese and Greek yogurt for a similar texture. Just keep in mind the flavor may vary slightly.

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4. What if I don’t have fresh herbs?

Dried herbs work too! Use about one-third the amount (e.g., 1 tsp dried parsley instead of 1 tbsp fresh). Just be sure they’re still fragrant and not expired.

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5. How do I prevent the shells from tearing?

Cook them until just al dente (about 1–2 minutes less than package instructions), rinse under cold water, and handle gently during stuffing. Cook a few extra shells in case of breakage.

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6. Can I add protein to this dish?

Yes! Ground chicken, turkey, or Italian sausage can be browned and added to the filling or layered into the sauce for extra heartiness.

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7. What’s the best marinara sauce to use?

A high-quality jarred marinara works well, or use your favorite homemade version. Look for one with simple ingredients and robust tomato flavor.

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8. Is this dish gluten-free?

Not as written, but you can easily make it gluten-free by using gluten-free jumbo shells, which are now widely available in many supermarkets or online.

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Conclusion

Herb & Zucchini Stuffed Jumbo Shells are a beautiful blend of creamy, cheesy indulgence and veggie-forward freshness. Whether you’re feeding a busy family or impressing guests at a dinner party, this dish checks all the boxes: satisfying, simple to make, and easily customizable. With its make-ahead convenience and freezer-friendly nature, it’s the kind of recipe that quickly earns a spot in your regular rotation.

So grab your apron, gather a few pantry staples, and treat yourself to a cozy, home-cooked Italian-inspired dinner tonight—you deserve it.

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