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.
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.