Description
Comforting jumbo pasta shells stuffed with a creamy ricotta, herb, and zucchini filling, baked under a blanket of marinara and melty cheeses for a bubbling, golden-topped dinner everyone will love.
Ingredients
Scale
- 20 jumbo pasta shells, cooked al dente
- 2 medium zucchini, grated and well squeezed dry
- 1 1/2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded and divided
- 1/2 cup Parmesan cheese, finely grated and divided
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 3 cups marinara sauce
- 1 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
- Preheat Your Equipment: Heat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Combine Ingredients: Warm olive oil in a skillet over medium heat, sauté garlic for 30 seconds, then add grated zucchini and cook 3 to 4 minutes until just softened. In a bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, basil, parsley, sautéed zucchini, salt, and pepper until creamy.
- Prepare Your Cooking Vessel: Spread 1 cup marinara sauce evenly over the bottom of the prepared baking dish.
- Assemble the Dish: Spoon the cheese and zucchini mixture into each shell, nestle stuffed shells into the dish in a single layer.
- Cook to Perfection: Pour remaining marinara over the shells, sprinkle with the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
- Finishing Touches: Cover with foil and bake 25 minutes, uncover and bake 10 minutes more until bubbly and lightly golden. Rest 5 minutes.
- Serve and Enjoy: Garnish with extra chopped herbs and serve warm.
Notes
- Squeeze zucchini well to prevent a watery filling.
- Cook shells just to al dente so they hold together when stuffed.
- Use fresh herbs for the brightest, most aromatic flavor.
- Do not skimp on sauce which keeps shells moist while baking.
- Let it rest a few minutes after baking so the filling sets for cleaner slices.