Description
Stuffed with creamy ricotta, shredded zucchini, and fragrant herbs, these Herb & Zucchini Stuffed Jumbo Shells are the perfect blend of indulgent comfort and garden-fresh flavor. Baked under a blanket of marinara and bubbling cheese, this easy dinner idea is a crowd-pleasing, vegetarian-friendly favorite for both weeknight meals and special occasions. It’s freezer-friendly, make-ahead ready, and a great addition to your collection of easy recipes, food ideas, or quick dinner options.
Ingredients
1 medium zucchini, grated and well-drained
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 egg, lightly beaten
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh basil, chopped
Salt and freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes (optional)
20 jumbo pasta shells
2 cups marinara sauce
½ cup shredded mozzarella cheese (for topping)
¼ cup grated parmesan cheese (for topping)
Olive oil or nonstick spray
Fresh basil leaves (for garnish, optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, about 9 minutes. Drain and rinse under cold water. Lay them out to prevent sticking.
2. Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean towel.
3. In a large bowl, combine the drained zucchini, ricotta, mozzarella, parmesan, egg, garlic, parsley, basil, salt, pepper, and red pepper flakes. Mix until creamy.
4. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1 ½ cups of marinara on the bottom.
5. Fill each shell with about 1 tablespoon of the ricotta mixture using a spoon or piping bag. Arrange stuffed shells in the dish.
6. Spoon the remaining marinara sauce over the shells and sprinkle with the extra mozzarella and parmesan.
7. Cover with foil and bake for 25 minutes. Remove foil and broil for 3–5 minutes until the cheese is golden and bubbly.
8. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
Use freshly grated cheese for best melting and flavor.
Be sure to squeeze all excess water from the zucchini to avoid soggy filling.
For a flavor twist, stir in some lemon zest or chopped spinach.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 5 shells
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
Keywords: stuffed shells, zucchini pasta, vegetarian dinner, baked pasta, easy dinner