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Zucchini Parmesan Stuffed Shells bring a refreshing and nutritious twist to the beloved tradition of stuffed pasta. This dish artfully combines the rich, comforting flavors of creamy ricotta, melty mozzarella, and savory Parmesan cheeses with the subtle, fresh taste of zucchini. It perfectly balances indulgence and health, making it an ideal choice for family dinners, potluck gatherings, or even a simple yet satisfying weeknight meal.

Zucchini Parmesan Stuffed Shells

Bring a fresh twist to your pasta night with Zucchini Parmesan Stuffed Shells! This delightful dish combines creamy ricotta, melty mozzarella, and savory Parmesan cheese with nutritious zucchini for a meal that's both indulgent and healthy. Perfect for family dinners or potlucks, these stuffed shells are easy to prepare and allow for creative flavor combinations. Follow our step-by-step guide to create this comforting and satisfying dish that everyone will love. Enjoy a slice of homemade culinary joy!
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Ingredients
  

12 large jumbo pasta shells

2 medium zucchinis, grated

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

1 cup marinara sauce (store-bought or homemade)

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves, for garnish (optional)

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Zucchini Filling: In a large pan over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant (about 1 minute). Add the grated zucchini, season with salt, and cook for 5-7 minutes until softened. Remove from heat and let it cool slightly.

        Mix the Filling: In a large bowl, combine the sautéed zucchini, ricotta cheese, shredded mozzarella, grated Parmesan, egg, Italian seasoning, and red pepper flakes (if using). Mix well until all the ingredients are thoroughly combined. Season with salt and pepper to taste.

          Stuff the Shells: Spread a thin layer of marinara sauce at the bottom of a 9x13 baking dish. Carefully stuff each cooked jumbo shell with the zucchini filling and place them seam-side up in the baking dish.

            Add Sauce and Cheese: Once all the shells are stuffed, pour the remaining marinara sauce evenly over the top. Sprinkle additional mozzarella cheese generously over the sauce.

              Bake: Cover the dish with aluminum foil (to avoid sticking, you can spray the foil with cooking spray) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and a drizzle of olive oil before serving.

                  Prep Time, Total Time, Servings: 20 min | 50 min | Serves 4-6