Zucchini Ricotta Shells
Indulge in the comforting flavors of Zucchini Ricotta Shells, a delightful twist on classic stuffed pasta. This vegetarian recipe features tender jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, paired with sautéed zucchini for a pop of freshness. Enhanced with garlic, oregano, and a touch of black pepper, this hearty dish is baked to perfection in zesty marinara sauce and finished with a golden layer of melted cheese. Perfect for weeknight dinners or special gatherings, these stuffed shells are easy to make, taking just 20 minutes of prep time. Serve with a sprinkle of fresh basil for an elegant finishing touch, and enjoy a satisfying meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 2 medium Zucchini
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 cups Marinara sauce
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and spread 1/2 cup of marinara sauce on the bottom.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente, according to package instructions. Drain and set aside to cool slightly.
Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the grated zucchini, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Cook for 3–4 minutes, stirring occasionally, until the zucchini is softened. Remove from heat and let cool for a few minutes.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, and the cooked zucchini mixture. Add the egg and mix until fully incorporated.
Fill each cooked shell with a generous spoonful of the zucchini ricotta mixture and arrange them in the prepared baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining shredded mozzarella and grated Parmesan on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil if desired before serving.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 8432 mg | 367% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 40.7 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2416 mg | 186% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
