Description
Herb Zucchini Stuffed Jumbo Shells are a comforting baked pasta dish filled with creamy cheese, fresh herbs, and zucchini, baked to golden perfection.
Ingredients
Scale
- 3/4 pound ground Italian-style chicken sausage (spicy or mild)
- 3 zucchini, chopped (about 1 1/2 cups)
- 1/3 cup tomato paste
- 1 cup milk
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- Salt and black pepper, to taste
- 1 pound jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded provolone cheese
- 3/4 cup basil pesto
- 4 ounces mozzarella cheese, torn or shredded
- Fresh basil, for serving
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a large baking dish or use an oven-safe skillet. Bring a pot of salted water to a boil, add the jumbo shells, and cook until just al dente. Reserve 1 cup of the cooking water before draining.
- In a large skillet over medium heat, cook the sausage and zucchini until golden brown, about 5–8 minutes. Lower the heat and stir in the tomato paste, thyme, and oregano. Add 1/3 cup of the reserved pasta water and the milk. Season with salt and pepper. Let simmer for about 10 minutes, until slightly thickened but still saucy. Adjust seasoning as needed.
- In a medium bowl, mix together the ricotta, provolone, and 1/2 cup of the pesto until smooth and creamy.
- Spread about 3/4 of the sauce over the bottom of your baking dish. Fill each pasta shell with about 1 tablespoon of the cheese mixture and place into the dish. Spoon the remaining sauce on top, drizzle with the rest of the pesto, and scatter the mozzarella over everything.
- Place in the oven and bake uncovered for 15–20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil and serve warm.
Notes
- You can prepare the stuffed shells ahead of time, cover, and refrigerate. Just bake when ready for a quick, hearty dinner.
- For a vegetarian version, swap the sausage for sautéed mushrooms or spinach.
- Try different cheeses like fontina, Gruyère, or cheddar for new flavor profiles.
- Add red pepper flakes to the sauce for a spicy kick.
- For a gluten-free option, use gluten-free jumbo shells.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner / Main Course
- Method: Baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: N/A
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg