Comfort food doesn’t always mean heavy, cheesy, and indulgent. Sometimes, it looks like a tray of perfectly baked jumbo pasta shells, filled to the brim with tender zucchini, fresh herbs, and a dreamy ricotta mixture that hits all the right notes. Herb & Zucchini Stuffed Jumbo Shells are a fresh twist on the traditional baked pasta dish, bringing a garden-forward flavor with the same cozy feel we all love.

Whether you’re cooking for a weeknight family dinner or prepping a make-ahead meal for guests, this dish never disappoints. The combination of zucchini and herbs with creamy cheese and pasta makes each bite satisfying but not overly rich. It’s light enough for spring and summer, yet hearty enough to carry through the colder seasons.

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

This recipe takes the best parts of stuffed shells—that melty, saucy goodness—and lifts them up with freshness from herbs and zucchini. It’s vegetarian-friendly, kid-approved, and freezer-friendly. Plus, the prep is surprisingly simple, and the ingredients are easy to find year-round. This recipe also works beautifully as leftovers, making your next day’s lunch a total win.

What Kind of Pasta Should I Use for Stuffed Shells?

You’ll want to grab a box of jumbo pasta shells, which are usually labeled “conchiglioni.” These large shells are perfect for holding generous spoonfuls of the ricotta-zucchini filling. Make sure to cook them just until al dente—they’ll finish softening as they bake, and this keeps them from tearing while stuffing.

Ingredients for the Herb & Zucchini Stuffed Jumbo Shells

This recipe is packed with ingredients that are both wholesome and flavorful. Each one brings its own magic to the final dish, so don’t skip out on them.

Jumbo pasta shells
Zucchini
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Fresh basil
Fresh parsley
Egg
Garlic
Olive oil
Salt and pepper
Marinara sauce

These ingredients create a savory, herbaceous filling with just the right balance of richness and freshness. The zucchini adds moisture and texture, while the herbs brighten up the cheese blend.

How To Make the Herb & Zucchini Stuffed Jumbo Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain and lay them out on a baking sheet to cool. Drizzling a touch of olive oil can help prevent them from sticking.

Step 2: Sauté the Zucchini

In a skillet, heat olive oil over medium heat. Add grated zucchini and a pinch of salt, and cook until most of the moisture is gone. Add minced garlic and cook for another minute until fragrant. Let this mixture cool slightly.

Step 3: Prepare the Filling

In a large bowl, mix together the ricotta, shredded mozzarella, Parmesan, egg, chopped basil, chopped parsley, and the cooked zucchini mixture. Season with salt and pepper to taste.

Step 4: Stuff the Shells

Fill each pasta shell with a generous spoonful of the filling. You can use a small spoon or piping bag for a neater finish.

Step 5: Assemble and Bake

Preheat your oven to 375°F. Spread a layer of marinara sauce at the bottom of a baking dish. Nestle the stuffed shells into the dish, then spoon more sauce over the top and sprinkle with extra mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

Serving and Storing Herb & Zucchini Stuffed Jumbo Shells

This recipe serves about 4 to 6 people, making it perfect for a family dinner or small gathering. Serve it hot from the oven, garnished with extra fresh herbs or a little more Parmesan if desired.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven or microwave until warmed through. You can also freeze the assembled, unbaked shells for up to a month. Just thaw overnight in the fridge before baking as usual.

What to Serve With Herb & Zucchini Stuffed Jumbo Shells?

Garlic Bread

Warm, crusty garlic bread is the perfect side to soak up all that delicious marinara sauce.

Arugula Salad

A peppery arugula salad with lemon vinaigrette adds a crisp contrast to the creamy shells.

Roasted Vegetables

Think carrots, bell peppers, and red onion for a colorful and earthy pairing.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze bring a fresh appetizer touch.

White Wine

A chilled Pinot Grigio or Sauvignon Blanc complements the herbs and cheese beautifully.

Antipasto Platter

If you’re making a meal for guests, a small plate with olives, artichokes, and marinated veggies adds flair.

Lemon Zest Asparagus

Bright and simple, lemony asparagus adds a sunny flavor to the table.

Want More Pasta Ideas?

If you loved these herb & zucchini stuffed jumbo shells, you’ll probably want to try these next:

Creamy Beef and Shells Recipe for a cozy one-pot wonder.
Cheesesteak Tortellini in Rich Provolone Sauce for cheesy indulgence.
Stovetop Creamy Ground Beef Pasta for a quick and creamy dinner fix.
Creamy Ground Beef Alfredo Pasta for a meaty take on a white sauce favorite.
One-Pot Smoked Sausage Pasta to keep dinner fast and flavorful.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a little lemon zest? Did you sneak in spinach? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Explore beautifully curated health-boosting meals and wholesome dishes on Mia Recipes on Pinterest and discover your new go-to favorites!