Description
This flavorful and hearty dish is perfect for any vegetarian meal!
Ingredients
Scale
- 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