Description
Tender jumbo pasta shells filled with a creamy, herbed zucchini and ricotta mixture, baked in marinara sauce and topped with melted mozzarella.
Ingredients
Scale
For the Crust:
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 medium zucchini, grated and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook jumbo shells according to package directions until al dente. Drain, rinse with cold water, and set aside.
- In a bowl, combine ricotta, grated zucchini, Parmesan, egg, garlic, basil, oregano, salt, and pepper. Mix until well blended.
- Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
- Spoon the ricotta-zucchini filling into each cooked shell and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle with mozzarella cheese and drizzle with olive oil.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.
- Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.