When it comes to delicious vegetarian comfort food, few dishes can compete with Herb & Zucchini Stuffed Jumbo Shells. These stunning shells of pasta are not just a visual treat but a tantalizing taste sensation too. Imagine biting into plump pasta filled to the brim with a rich blend of creamy ricotta, fresh zucchini, and aromatic herbs, all harmoniously baked under a rich layer of marinara sauce and melted cheese. It’s a recipe that promises satisfaction and brings together the best of indulgent and healthy eating.
This dish is not only delightful in flavor, but it is also straightforward to prepare. Whether you’re crafting a quick weeknight dinner or looking to impress guests at a dinner party, these stuffed shells won’t let you down. They are freezer-friendly, allowing for meal prepping to save time and effort later on. Each bite of these Herb & Zucchini Stuffed Jumbo Shells is packed with nutrition, and they stand out as a superb option for anyone who enjoys vegetarian dishes that are hearty, wholesome, and fulfilling.
Why You’ll Love This Herb & Zucchini Stuffed Jumbo Shells
- Flavor-Packed: The combination of cheeses and fresh herbs creates a delightful explosion of flavor with every bite.
- Vegetarian Delight: Perfect for vegetarians and anyone seeking to incorporate more vegetables into their diet without sacrificing taste.
- Make-Ahead Convenience: These shells can be prepped in advance, making them a perfect choice for busy weeknights.
- Freezer-Friendly: Prepare a double batch and freeze some for a tasty meal later on.
- Kids Approved: This dish tends to be a hit with children, making it an excellent choice for family meals.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen and gather the right tools to ensure a smooth cooking experience. Start by greasing a 9×13-inch baking dish with olive oil or nonstick spray to prevent the shells from sticking. Have a large pot ready to boil water and a colander to drain the shells once they are cooked. A grater for the zucchini will be handy, and make sure to have a large mixing bowl to combine all of the stuffing ingredients.
Consider using a piping bag for filling the shells—this makes the task much easier and neater, compared to spooning the mixture in. You’ll also want to have a baking sheet handy, as it can catch any spills while cooking and avoid messes in the oven. Once everything is assembled, it’s fast sailing to a delicious dinner!
Ingredients
- 1 medium zucchini, grated and well-drained
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- 20 jumbo pasta shells
- 2 cups marinara sauce
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup grated parmesan cheese (for topping)
- Olive oil or nonstick spray
- Fresh basil leaves (for garnish, optional)
Instructions
Step 1: Boil the Pasta
Start by bringing a large pot filled with salted water to a rapid boil. Once the water is boiling, gently add in the jumbo pasta shells. Cook them for about 9 minutes or until they are al dente. Be careful not to overcook them as they need to hold up when stuffed. After they are cooked, drain the shells in a colander and rinse them under cold water; this helps to stop the cooking process and prevents sticking. Lay the shells flat on a baking sheet or a clean surface to cool off.
Step 2: Prepare the Zucchini
Grating the zucchini is a simple yet crucial step. Use a grater to shred the zucchini finely. It’s important to extract as much moisture as possible, as excess water can make the stuffing runny. This can be done by wrapping the grated zucchini in cheesecloth or a clean kitchen towel and squeezing out the liquid. Once well-drained, set the zucchini aside and let’s move on to creating the stuffing!
Step 3: Mix the Cheesey Stuffing
In a large mixing bowl, combine the well-drained zucchini with the ricotta cheese, shredded mozzarella, grated parmesan, lightly beaten egg, minced garlic, chopped parsley, chopped basil, and season with salt and black pepper. If you are using red pepper flakes, now is the time to add them too. Stir everything together until the mixture is smooth and creamy. This cheesy filling not only provides richness but also packs plenty of flavors.
Step 4: Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when your shells are ready to bake. While the oven heats up, take your greased baking dish and pour about 1 ½ cups of marinara sauce onto the bottom. This will create a delicious base for the stuffed shells and prevent them from sticking to the dish.
Step 5: Stuff the Pasta Shells
Using a spoon or piping bag, carefully fill each cooked pasta shell with about 1 tablespoon of the creamy ricotta mixture. Make sure to be generous with the filling but avoid overstuffing since they need to lay side by side in the baking dish. Place each filled shell neatly into the prepared baking dish in a single layer for even cooking.
Step 6: Add the Marinara and Cheese Topping
Once all the shells are stuffed and arranged in the dish, spoon the remaining marinara sauce over the top of the shells, ensuring each one gets coated. To create that decadent cheesy crust we all love, sprinkle the remaining mozzarella and parmesan cheese generously over the sauce. The cheese will melt into lusciousness during baking.
Step 7: Bake to Perfection
Cover the baking dish with foil to help retain moisture, and bake in the preheated oven for 25 minutes. After baking, remove the foil and switch to a broil setting for an additional 3–5 minutes. This step creates a mouth-watering golden-brown finish on top of the dish. Keep an eye on it during broiling to prevent burning.
Step 8: Rest and Serve
Take the dish out of the oven and let it rest for about 5 minutes. This allows the filling to set slightly, making it easier to serve. If you’d like, garnish with fresh basil leaves for an extra touch of flavor and color before serving. Now, dig in and enjoy your Herb & Zucchini Stuffed Jumbo Shells!
Variations
- Protein: For added protein, consider incorporating cooked lentils or black beans into the cheese filling. Ground turkey or chicken can also be added for a non-vegetarian twist.
- Vegetables: Mix in different vegetables like spinach, mushrooms, or bell peppers for added nutrients and flavor variation.
- Spices: If you like heat, experiment with different spices such as Italian seasoning, oregano, or thyme to enhance the overall flavor profile.
Cooking Notes
- Make sure you squeeze out as much moisture from the zucchini as possible; otherwise, it can make the filling too soggy.
- Feel free to use a store-bought marinara sauce to save time, or whip up a quick homemade version with canned tomatoes, garlic, and herbs.
Serving Suggestions
- Pair these beautifully baked shells with a crisp garden salad or garlic bread for a complete meal.
- Drizzle with balsamic glaze or a light olive oil for an extra layer of flavor when serving.
Tips
- If you prefer extra cheesy shells, increase the amount of shredded mozzarella and parmesan used for topping.
- Experiment with adding cream cheese or mascarpone to the filling for a richer, creamier texture.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 25g
- Sodium: 600mg
FAQs
Can I make these stuffed shells ahead of time?
Yes! You can prepare the shells and fill them up to a day in advance. Just cover and refrigerate before baking. When ready, bake them, adding about 10 extra minutes to the cooking time if baking from cold.
Can I freeze these shells?
Absolutely! Once assembled, you can freeze the unbaked stuffed shells. They can be stored in an airtight container for up to 3 months. Thaw overnight in the fridge and bake as directed.
What can I serve these shells with?
These stuffed shells pair wonderfully with a fresh side salad, steamed vegetables, or warm garlic bread to create a well-rounded meal.
Can I use different pasta shapes?
While jumbo shells are ideal for stuffing, you can use other large pasta shapes like cannelloni or even manicotti as alternatives.
Conclusion
In conclusion, Herb & Zucchini Stuffed Jumbo Shells is a recipe you’ll want to add to your weekly meal rotation. Not only is it rich in flavor and nutrients, but it also checks all the boxes for comfort food that’s easy to prepare and enjoy. With its vegetarian profile, this dish stands as a testament that meals don’t have to be complicated to be satisfying. What’s more, it encourages creativity with variations and pairings, making it a versatile option. We hope you try out this recipe and consider sharing your own variations or serving suggestions. Happy cooking!
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Herb & Zucchini Stuffed Jumbo Shells
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This flavorful and hearty dish is perfect for any vegetarian meal!
Ingredients
- 1 medium zucchini, grated and well-drained
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- 20 jumbo pasta shells
- 2 cups marinara sauce
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup grated parmesan cheese (for topping)
- Olive oil or nonstick spray
- Fresh basil leaves (for garnish, optional)
Instructions
- Start by bringing a large pot filled with salted water to a rapid boil. Once the water is boiling, gently add in the jumbo pasta shells. Cook them for about 9 minutes or until they are al dente. Be careful not to overcook them as they need to hold up when stuffed. After they are cooked, drain the shells in a colander and rinse them under cold water; this helps to stop the cooking process and prevents sticking. Lay the shells flat on a baking sheet or a clean surface to cool off.
- Grating the zucchini is a simple yet crucial step. Use a grater to shred the zucchini finely. It’s important to extract as much moisture as possible, as excess water can make the stuffing runny. This can be done by wrapping the grated zucchini in cheesecloth or a clean kitchen towel and squeezing out the liquid. Once well-drained, set the zucchini aside and let’s move on to creating the stuffing!
- In a large mixing bowl, combine the well-drained zucchini with the ricotta cheese, shredded mozzarella, grated parmesan, lightly beaten egg, minced garlic, chopped parsley, chopped basil, and season with salt and black pepper. If you are using red pepper flakes, now is the time to add them too. Stir everything together until the mixture is smooth and creamy. This cheesy filling not only provides richness but also packs plenty of flavors.
- Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when your shells are ready to bake. While the oven heats up, take your greased baking dish and pour about 1 ½ cups of marinara sauce onto the bottom. This will create a delicious base for the stuffed shells and prevent them from sticking to the dish.
- Using a spoon or piping bag, carefully fill each cooked pasta shell with about 1 tablespoon of the creamy ricotta mixture. Make sure to be generous with the filling but avoid overstuffing since they need to lay side by side in the baking dish. Place each filled shell neatly into the prepared baking dish in a single layer for even cooking.
- Once all the shells are stuffed and arranged in the dish, spoon the remaining marinara sauce over the top of the shells, ensuring each one gets coated. To create that decadent cheesy crust we all love, sprinkle the remaining mozzarella and parmesan cheese generously over the sauce. The cheese will melt into lusciousness during baking.
- Cover the baking dish with foil to help retain moisture, and bake in the preheated oven for 25 minutes. After baking, remove the foil and switch to a broil setting for an additional 3–5 minutes. This step creates a mouth-watering golden-brown finish on top of the dish. Keep an eye on it during broiling to prevent burning.
- Take the dish out of the oven and let it rest for about 5 minutes. This allows the filling to set slightly, making it easier to serve. If you’d like, garnish with fresh basil leaves for an extra touch of flavor and color before serving. Now, dig in and enjoy your Herb & Zucchini Stuffed Jumbo Shells!
Notes
Make sure you squeeze out as much moisture from the zucchini as possible; otherwise, it can make the filling too soggy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 600 mg
- Protein: 25 g