Description
Herb & Zucchini Stuffed Jumbo Shells is a wholesome vegetarian baked pasta dish filled with creamy ricotta, sautéed zucchini, and fresh herbs. This easy weeknight dinner is light, flavorful, and perfect for spring or cozy nights. Ideal for meal prep, freezer meals, and family gatherings.
Ingredients
20 jumbo pasta shells
2 medium zucchini, grated
1 tablespoon olive oil
2 cloves garlic, minced
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 cups marinara sauce
Instructions
1. Bring a large pot of salted water to a boil and cook the jumbo shells until al dente. Drain and lay flat to cool.
2. In a skillet, heat olive oil over medium heat. Add grated zucchini and a pinch of salt. Sauté until moisture reduces. Add garlic and cook another minute. Set aside to cool.
3. In a large bowl, combine ricotta, mozzarella, Parmesan, egg, basil, parsley, and sautéed zucchini. Season with salt and pepper.
4. Preheat oven to 375°F. Spread 1 cup of marinara in the bottom of a 9×13 baking dish.
5. Stuff each pasta shell with filling and place into the dish. Cover with remaining marinara and sprinkle extra cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until golden and bubbly.
7. Let sit for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Stuff the shells gently to avoid tearing.
Use part-skim ricotta for a lighter option.
Let the zucchini cool before mixing to prevent curdling the egg.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 to 4 shells
- Calories: 390
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 60mg