Okay, picture this: a kitchen filled with the bright scent of fresh herbs and the gentle hum of bubbling marinara—it’s like a little Italian getaway without leaving your home. These Herb & Zucchini Stuffed Jumbo Shells are my absolute go-to when I want something that’s both cozy and impressively fresh. The zucchini keeps things light and a bit crisp, while the herbs bring that lively, verdant punch that makes every bite feel like you’re biting into summer itself. And the best part? This recipe is made for home cooks who want to impress without stress. Trust me, once you fill those perfectly al dente pasta shells, you’re already halfway to dinner victory!
Quick Facts
Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
20 jumbo pasta shells
2 medium zucchinis, grated
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 large egg, lightly beaten
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
For the Sauce / Garnish:
3 cups marinara sauce (homemade or store-bought)
Extra fresh basil leaves for garnish (optional)
Extra Parmesan for serving
How I Make It
Step 1:
Start by boiling a large pot of salted water and gently cooking the jumbo pasta shells until al dente—about 8-10 minutes. Be careful not to overcook, or they’ll tear when filling. Drain and rinse under cold water to stop cooking and keep them pliable.
Step 2:
While the pasta cooks, heat the olive oil in a skillet over medium heat. Toss in the minced garlic and grated zucchini. Sauté for about 5 minutes until the zucchini softens but still has a little bite—don’t let it get soggy! Season with a pinch of salt and pepper, then remove from heat and let it cool slightly.
Step 3:
In a mixing bowl, combine the ricotta, half of the mozzarella, Parmesan, herbs, the beaten egg, and the cooled zucchini-garlic mixture. Stir until everything’s fully incorporated. Taste and adjust with salt and pepper—you want a nicely balanced, herby flavor.
Step 4:
Preheat your oven to 375°F. Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent sticking and add flavor.
Step 5:
Carefully stuff each shell with a generous spoonful of the cheesy zucchini filling. Arrange the shells snugly in the baking dish. Once filled, spoon the remaining marinara sauce evenly over the shells.
Step 6:
Sprinkle the rest of the mozzarella cheese on top for a bubbly, golden crust. Cover with foil and bake for 20 minutes, then remove the foil and bake an additional 10 minutes until the cheese is melted and slightly browned. Let cool for 5 minutes before serving, garnishing with fresh basil if you want that extra splash of color and aroma.
Variations & Tips
Swap zucchini for finely chopped spinach or kale for a different veggie twist.
Add cooked Italian sausage or crumbled tofu to the filling for extra protein.
Use fresh thyme or rosemary instead of basil and parsley for a heartier herb profile.
If you’re short on time, use no-boil jumbo shells but double-check package instructions.
For a creamier filling, stir in a splash of heavy cream or half-and-half.
Don’t forget to salt your boiling water well—that’s key for perfectly seasoned pasta.
How I Like to Serve It
This dish pairs beautifully with a simple green salad tossed with lemon vinaigrette to cut through the richness. For chilly nights, I love serving these shells next to warm garlic bread, soaking up all that extra sauce. They’re also a great centerpiece for casual dinner parties where you want flavorful comfort food that impresses without fuss.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crispy.
Ricotta can be swapped for cottage cheese if you’re looking for a lighter option, but drain it well to avoid watery filling.
Closing: This recipe always feels like a little celebration in my kitchen—fresh, cozy, and full of flavor every single time.
