Ingredients
Filling
- 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)
Pasta
- 20 jumbo pasta shells
Sauce & Topping
- 2 cups marinara sauce
- ½ cup shredded mozzarella cheese (for topping)
- ¼ cup grated parmesan cheese (for topping)
- Olive oil or nonstick spray (for greasing)
Garnish
- Fresh basil leaves (for garnish, optional)
Instructions
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 9 minutes. Drain and rinse under cold water, then lay them out separately to prevent sticking.
- Prepare Zucchini: Grate the zucchini and use a cheesecloth or clean towel to squeeze out all excess moisture to prevent soggy filling.
- Make Filling: In a large bowl, combine the drained zucchini, ricotta, mozzarella, parmesan cheeses, beaten egg, minced garlic, chopped parsley and basil, salt, freshly ground black pepper, and optional crushed red pepper flakes. Mix thoroughly until the mixture is creamy and well combined.
- Preheat Oven & Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray. Spread 1 ½ cups of marinara sauce evenly on the bottom of the dish.
- Stuff Shells: Using a spoon or piping bag, fill each cooked pasta shell with about 1 tablespoon of the ricotta-zucchini mixture. Arrange the stuffed shells upright, closely packed, in the prepared baking dish.
- Add Sauce & Cheese Topping: Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with the remaining ½ cup shredded mozzarella and ¼ cup grated parmesan cheese.
- Bake: Cover the dish tightly with aluminum foil and bake for 25 minutes. After baking, remove the foil and switch the oven to broil for 3–5 minutes until the cheese is golden brown and bubbling.
- Rest & Garnish: Remove from oven and let the stuffed shells rest for 5 minutes to set. Garnish with fresh basil leaves if desired before serving.
Notes
- Use freshly grated cheese for the best melting texture and flavor.
- Make sure to squeeze out all the excess water from the zucchini to avoid soggy filling and watery sauce.
- For an extra flavor twist, add lemon zest or finely chopped spinach to the filling mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (approx. 5 stuffed shells)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
