Herb & zucchini stuffed jumbo shells are the perfect balance of cozy comfort and fresh flavor. These pasta shells are filled with a creamy ricotta and zucchini mixture, seasoned with fresh herbs, and baked in a warm tomato sauce until bubbling and golden. It’s a satisfying vegetarian dish that’s easy to make but still feels special enough for guests or a Sunday dinner.
Why You’ll Love This Recipe
I love this recipe because it turns simple ingredients into something beautiful and delicious. The zucchini adds a light, tender texture to the creamy filling, while the fresh herbs brighten up every bite. It’s great for using up garden zucchini, and it’s a perfect make-ahead meal. Whether I’m feeding my family or prepping for leftovers, this dish always gets rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Jumbo pasta shells
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Zucchini, grated and lightly squeezed
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Ricotta cheese
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Egg
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Garlic, minced
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Fresh herbs (basil, parsley, or thyme), chopped
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Salt
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Black pepper
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Marinara or tomato sauce
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Olive oil
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Optional: red pepper flakes, lemon zest for added brightness
Directions
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I preheat the oven to 375°F (190°C) and cook the jumbo shells according to the package instructions, just until al dente. I drain and set them aside.
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In a pan, I heat olive oil and sauté the garlic and grated zucchini for a few minutes until the zucchini softens and the moisture reduces. I let it cool slightly.
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In a large bowl, I mix the zucchini, ricotta, mozzarella, Parmesan, egg, herbs, salt, and pepper until fully combined.
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I spread a layer of marinara sauce in the bottom of a baking dish.
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I fill each shell with the ricotta-zucchini mixture and arrange them in the baking dish.
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I spoon more sauce over the top, sprinkle with extra mozzarella and Parmesan, then cover the dish with foil.
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I bake for 25 minutes, then uncover and bake another 10–15 minutes until bubbly and slightly golden.
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I let the shells rest for a few minutes before serving, topped with extra herbs if I want.
Servings and timing
This recipe makes about 4–6 servings.
Prep time: 25 minutes
Cook time: 35–40 minutes
Total time: 1 hour
Variations
Sometimes I add spinach or finely chopped kale to the filling for extra greens. If I want a bit of heat, I mix in red pepper flakes or roasted red pepper. I’ve also stirred a spoonful of pesto into the filling for even more herby flavor. And when I want a heartier version, I layer in a few spoonfuls of sautéed mushrooms or ground turkey.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I cover and bake in the oven at 350°F (175°C) or microwave individual portions until warmed through. This dish also freezes well—just assemble the shells, cover tightly, and freeze before baking. When ready to eat, I bake it from frozen, adding extra time as needed.
FAQs
Can I make these stuffed shells ahead of time?
Yes, I often assemble them a day ahead, store them covered in the fridge, and bake them fresh when ready to eat.
What’s the best way to grate zucchini for this recipe?
I use the large holes on a box grater and squeeze out the excess liquid with a clean kitchen towel or paper towels.
Can I use dried herbs instead of fresh?
Yes, I use about 1/3 the amount of dried herbs compared to fresh. Fresh gives a brighter flavor, but dried works in a pinch.
Is this dish freezer-friendly?
Absolutely. I freeze the assembled, unbaked dish and bake it straight from the freezer—just add 15–20 extra minutes to the baking time.
What sauce works best?
I usually use marinara, but I’ve tried this with a creamy tomato or even a béchamel sauce—it’s flexible and still delicious.
Conclusion
Herb & zucchini stuffed jumbo shells are a cozy, satisfying meal with a fresh twist. The creamy filling, rich sauce, and melted cheese come together perfectly for a dish that’s both comforting and light. Whether I’m making it for a weeknight dinner or a special occasion, this recipe is always a hit—and the leftovers taste just as good the next day.
