Description
Tender jumbo pasta shells are stuffed with a savory, cheesy mixture of ricotta, herbs, and grated zucchini, then baked in a rich marinara sauce until bubbly and golden.
Ingredients
Scale
For the Crust:
- 18–20 jumbo pasta shells
- 1 large zucchini, grated (about 2 cups)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 24 oz marinara sauce
- Cooking spray
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain and set aside to cool.
- In a large bowl, combine the grated zucchini, ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish. Carefully stuff each pasta shell with the zucchini-ricotta filling and place them seam-side up in the prepared dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup of mozzarella cheese. Cover the dish with foil.
- Bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and the sauce is bubbly. Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.