Herb & Zucchini Stuffed Jumbo Shells

Herb & Zucchini Stuffed Jumbo Shells make a warm, cheesy meal that is easy to cook and loved by many.

Herb & Zucchini Stuffed Jumbo Shells introduction

This recipe fills big pasta shells with ricotta, zucchini, and fresh herbs for a soft, cheesy bite.
It cooks in a single dish, so cleanup is simple and the result is comforting.

Try this dish with a light roasted side like parmesan and herb crusted zucchini for a full meal.

Why make Herb & Zucchini Stuffed Jumbo Shells

This recipe is quick to assemble and bakes into a satisfying family dinner.
It uses simple ingredients and stretches well for leftovers.

Serve with warm bread such as a cheese-stuffed french bread for an easy, filling plate.

How to make Herb & Zucchini Stuffed Jumbo Shells

Follow three main steps: cook shells, sauté zucchini, mix cheeses and herbs, then stuff and bake.
Work on the filling while the shells boil to save time.

Herb & Zucchini Stuffed Jumbo Shells Ingredients :

• Jumbo pasta shells
• Zucchini, finely chopped
• Ricotta cheese
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh herbs (basil, parsley)
• Garlic, minced
• Olive oil
• Salt
• Pepper
• Marinara sauce

Herb & Zucchini Stuffed Jumbo Shells Directions :

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions; drain.
3. In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant.
4. Add chopped zucchini and cook until soft.
5. In a bowl, combine ricotta, mozzarella, Parmesan, sautéed zucchini, fresh herbs, salt, and pepper.
6. Stuff each pasta shell with the cheese and zucchini mixture.
7. Spread a layer of marinara sauce at the bottom of a baking dish.
8. Place the stuffed shells in the dish and top with additional marinara sauce and mozzarella cheese.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake for an additional 10 minutes until the cheese is bubbly.
11. Serve hot and enjoy!

How to serve Herb & Zucchini Stuffed Jumbo Shells

Serve hot straight from the oven for the best texture and flavor.
Add a side salad or a light stew like cod, celery and potato stew for a balanced meal.

Garnish with extra chopped herbs and a sprinkle of Parmesan.

How to store Herb & Zucchini Stuffed Jumbo Shells

Cool the shells to room temperature before storing.
Store in an airtight container in the fridge for up to 3 days.

To freeze, place in a freezer-safe dish. Freeze for up to 2 months and thaw overnight in the fridge before reheating.

Tips to make Herb & Zucchini Stuffed Jumbo Shells

• Salt the pasta water well so the shells taste good on their own.
• Squeeze excess water from the cooked zucchini to keep the filling thick.
• Use fresh herbs for brighter flavor; dried herbs also work in smaller amounts.
• For a crisp top, remove foil for the last 10 minutes of baking.
• If you want a different side, try stuffed mushroom ideas like crab stuffed mushrooms to pair with your shells.

Variation (if any) for Herb & Zucchini Stuffed Jumbo Shells

• Add cooked spinach or kale to the filling for more greens.
• Swap ricotta for cottage cheese for a lighter texture.
• Use a meat sauce instead of marinara for a heartier dish.

FAQs about Herb & Zucchini Stuffed Jumbo Shells

Q: Can I use frozen zucchini in Herb & Zucchini Stuffed Jumbo Shells?
A: Yes. Thaw and squeeze out extra water before cooking to avoid a soggy filling.

Q: Can I make Herb & Zucchini Stuffed Jumbo Shells ahead of time?
A: Yes. Assemble the shells, cover, and keep in the fridge for up to 24 hours before baking.

Q: Where can I buy jumbo pasta shells?
A: You can buy jumbo pasta shells online. Buy it here.

Q: Can I freeze Herb & Zucchini Stuffed Jumbo Shells after baking?
A: You can freeze after baking, but the texture is best if you freeze before the final bake and cook from frozen, adding extra baking time.

Herb & Zucchini Stuffed Jumbo Shells

This recipe fills big pasta shells with ricotta, zucchini, and fresh herbs for a warm, cheesy meal that's easy to prepare and loved by many.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

Pasta and Sauce

• 12 pieces Jumbo pasta shells Cooked according to package instructions
• 2 cups Marinara sauce For layering and topping

Filling

• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese, shredded For stuffing and topping
• 1/2 cup Parmesan cheese, grated
• 1 cup Zucchini, finely chopped
• 1 tablespoon Garlic, minced For flavor
• 1 tablespoon Olive oil For sautéing
• 1 teaspoon Salt To taste
• 1/2 teaspoon Pepper To taste

Herbs

• 1/4 cup Fresh herbs (basil, parsley) Chopped

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• Cook the jumbo pasta shells according to package instructions; drain.
• In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant.
• Add chopped zucchini and cook until soft.

Mixing

• In a bowl, combine ricotta, mozzarella, Parmesan, sautéed zucchini, fresh herbs, salt, and pepper.

Assembly and Baking

• Stuff each pasta shell with the cheese and zucchini mixture.
• Spread a layer of marinara sauce at the bottom of a baking dish.
• Place the stuffed shells in the dish and top with additional marinara sauce and mozzarella cheese.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10 minutes until the cheese is bubbly.

Notes

Cool the shells to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. To freeze, place in a freezer-safe dish. Freeze for up to 2 months and thaw overnight in the fridge before reheating.

Keyword Cheesy Pasta, Family Dinner, Herbs, Stuffed Shells, Zucchini