Description
A delightful vegetarian dish featuring jumbo pasta shells stuffed with a creamy mixture of ricotta, mozzarella, zucchini, and fresh herbs, baked in marinara sauce.
Ingredients
Scale
- 12 Jumbo Pasta Shells
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1 medium Zucchini, chopped
- 1/4 cup Fresh Basil, chopped
- 1/4 cup Fresh Thyme, chopped
- 2 cloves Garlic, minced
- 1/4 teaspoon Nutmeg
- 2 cups Marinara Sauce
- Salt and Pepper to taste
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Cook the jumbo shells until al dente, about 8 minutes. Drain and let cool.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add chopped zucchini and sauté until tender, about 5 minutes. Set aside to cool.
- In a mixing bowl, combine ricotta, mozzarella, sautéed zucchini, fresh herbs, nutmeg, salt, and pepper. Mix until well combined.
- Carefully fill each shell with the ricotta mixture using a teaspoon or piping bag.
- Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells face up in the dish and pour remaining marinara sauce over the top. Sprinkle extra mozzarella on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Remove from oven and let sit for a few minutes. Garnish with more fresh herbs before serving.
Notes
Ensure shells do not stick together by tossing with olive oil after draining. You can add an egg yolk to the filling for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, vegetarian, baked, zucchini, cheese, herb, comfort food