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Herb & Zucchini Stuffed Jumbo Shells

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Herb & zucchini stuffed jumbo shells are a cozy, vegetarian pasta dish filled with creamy ricotta, fresh herbs, and sautéed zucchini, all baked in a flavorful marinara sauce. It’s an easy yet elegant meal that’s perfect for weeknights, guests, or make-ahead dinners.

Ingredients

  • 20–24 jumbo pasta shells
  • 2 cups zucchini, grated and squeezed to remove excess moisture
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • ½ cup grated Parmesan cheese (plus extra for topping)
  • 1 large egg
  • 2 cloves garlic, minced
  • 2–3 tbsp chopped fresh herbs (basil, parsley, or thyme)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups marinara or tomato sauce
  • 1 tbsp olive oil
  • Optional: red pepper flakes or lemon zest

Instructions

  1. Preheat oven to 375°F (190°C). Cook shells according to package directions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil and sauté garlic and zucchini for 3–4 minutes until softened. Let cool slightly.
  3. In a large bowl, combine zucchini, ricotta, mozzarella, Parmesan, egg, herbs, salt, and pepper. Mix well.
  4. Spread a thin layer of marinara sauce in the bottom of a baking dish.
  5. Fill each shell with the ricotta-zucchini mixture and place in the baking dish.
  6. Spoon remaining sauce over the shells and sprinkle with extra mozzarella and Parmesan.
  7. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
  8. Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

  • Add sautéed spinach, mushrooms, or ground turkey for extra flavor or protein.
  • Freeze unbaked shells for up to 2 months; bake from frozen, adding 15–20 minutes.
  • Store leftovers in the fridge for 3–4 days and reheat covered in the oven or microwave.

Nutrition

Find it online: https://recipesbyliza.com/herb-zucchini-stuffed-jumbo-shells/