Herb Zucchini Stuffed Jumbo Shells Recipe

Let me tell you about my favorite way to sneak veggies into pasta night—herb zucchini stuffed jumbo shells! This dish became my go-to when my nephew declared he’d “never eat green things” (until he devoured three helpings of these). The magic happens when fresh zucchini mingles with creamy ricotta, fragrant herbs, and just enough garlic to make your kitchen smell heavenly. After testing dozens of versions, I’ve perfected the balance where the pasta stays delightfully al dente while the cheesy filling gets gloriously bubbly. These stuffed shells feel fancy enough for company yet simple enough for Wednesday dinners when you’re craving comfort.

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Why You’ll Love These Herb Zucchini Stuffed Jumbo Shells

Trust me, this recipe is about to become your new weeknight hero. Here’s why:

• Flavor explosion: The fresh basil and parsley make every bite sing, while the zucchini adds just the right crunch
• Hidden veggies: My pickiest eater still doesn’t realize they’re eating vegetables (our little secret!)
• Effortless elegance: Looks fancy but comes together in about 40 minutes – even when I’m exhausted after work
• Crowd-pleaser: Saves me during meatless Mondays but satisfies my pasta-loving husband too
• Meal prep dream: Makes fantastic leftovers that taste even better the next day

The Simple Ingredients You’ll Need

Here’s what you’ll grab from your fridge and pantry—I promise there’s nothing fussy here! Exact measurements matter for that perfect creamy-to-crunchy balance in these herb zucchini stuffed jumbo shells:

• 12 jumbo pasta shells (the big guys that look like little canoes!)
• 1 medium zucchini, freshly grated (about 1 ½ cups—trust me, pre-shredded won’t give the same moisture)
• 1 cup ricotta cheese (whole milk for extra creaminess, but low-fat works too)
• ½ cup grated Parmesan (the real stuff, not the dusty green can)
• ¼ cup each fresh basil and parsley, chopped (don’t skimp—these herbs make the flavor pop)
• 1 clove garlic, minced (or 2 if you’re feeling bold!)
• 1 cup marinara sauce (your favorite jarred or homemade)
• ½ cup shredded mozzarella (for that golden, bubbly top)
• Salt and pepper to taste (I do ½ tsp salt and ¼ tsp pepper to start)

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What You’ll Need to Make Herb Zucchini Stuffed Jumbo Shells

Grab these basics: a mixing bowl, 9×13 baking dish, box grater, and your trusty oven. That’s it—no fancy gadgets required!

If you love creative zucchini dishes, you’ll also enjoy these crispy Zucchini Pizza Bites with Fresh Basil. They’re the perfect quick snack or appetizer packed with fresh flavor.

How to Prepare Herb Zucchini Stuffed Jumbo Shells

Okay, let’s get cooking! Making these herb zucchini stuffed jumbo shells is like assembling little edible presents—each step builds toward that glorious cheesy finale. Follow these simple steps, and I promise you’ll have a dish that’ll make everyone at your table forget their phones exist!

Step 1: Cook the Pasta Shells

First things first—get your oven heating to 375°F (190°C). While that warms up, cook your jumbo shells in salted boiling water for about 9 minutes. You want them pliable but still firm (“al dente” as my Italian grandma would say), since they’ll cook more in the oven. Drain them gently—I use tongs to avoid breaking—and lay them out on parchment paper so they don’t stick together.

Step 2: Prepare the Filling

Now for the star of our show! In a big bowl, mix together your freshly grated zucchini (don’t squeeze out the moisture—that’s liquid gold!), ricotta, Parmesan, chopped herbs, garlic, salt, and pepper. Stir until everything’s best friends—you shouldn’t see any streaks of white ricotta. Taste it! This is your chance to adjust seasoning before baking. I usually sneak an extra pinch of salt here.

Step 3: Stuff the Shells

Grab a shell in one hand and a spoon in the other. Scoop about 1½ tablespoons of filling into each shell—enough to fill it generously without exploding when baked. Pro tip: Use your finger to gently open each shell wider if needed. Lay them seam-side up as you go—they’ll look like little smiling mouths!

Step 4: Assemble and Bake

Spread half your marinara sauce in your baking dish—this prevents sticking and adds flavor. Arrange your stuffed shells snugly in the dish, then spoon remaining sauce over top. Sprinkle with mozzarella—be generous! Bake for 20-25 minutes until bubbly and golden. The smell will drive you crazy—that’s how you know it’s working!

Tips for Perfect Herb Zucchini Stuffed Jumbo Shells

After making these dozens of times (and learning from a few disasters!), here are my can’t-miss tricks:

• Grate zucchini fresh—pre-shredded bags are too dry and won’t give that perfect moisture
• Undercook shells slightly—they’ll soak up sauce and finish cooking in the oven
• Taste your filling before stuffing—cheese brands vary in saltiness!
• Bake on the middle rack to prevent the cheese from browning too fast
• Let rest 5 minutes after baking—the filling sets up beautifully

Get Creative With These Easy Swaps

One of my favorite things about this recipe? How easily it adapts to whatever’s in your fridge! Here are some delicious twists I’ve tried:

• Veggie power: Swap zucchini for sautéed spinach (squeeze out excess water!) or shredded carrots for extra sweetness
• Meat lovers: Brown some Italian sausage or ground beef and mix it right into the filling
• Cheese variations: Try goat cheese instead of ricotta, or add a sprinkle of fontina for extra meltiness
• Herb alternatives: No fresh basil? Use 1 tsp dried Italian seasoning instead (add it to the marinara too!)

What to Serve With Your Herb Zucchini Stuffed Jumbo Shells

These cheesy shells shine all on their own, but here’s how I love to round out the meal:

• A crisp green salad with lemon vinaigrette (cuts through the richness perfectly)
• Garlic bread with a golden crust (for mopping up every last bit of sauce)
• A chilled glass of Pinot Grigio (trust me, the citrus notes love zucchini)
• Roasted cherry tomatoes (their pop of sweetness is magic with the herbs)

How to Keep and Reheat Your Herb Zucchini Stuffed Jumbo Shells

These stuffed shells actually taste even better the next day! Let them cool completely, then tuck them into an airtight container—they’ll keep in the fridge for up to 3 days. For longer storage, freeze them (unbaked is best) for 2 months. When you’re ready to eat, reheat them in a 350°F oven for 15 minutes until warmed through (20 if frozen). The microwave works in a pinch—just cover with a damp paper towel to keep the shells from drying out. Pro tip: Sprinkle a little extra mozzarella before reheating for that fresh-from-the-oven magic!

Nutritional Information

Here’s the scoop on what’s in each serving (about 3 shells): roughly 320 calories, 18g protein, and 3g fiber from all that zucchini goodness. Remember—these numbers can change based on your exact ingredients and cheese choices. I always say it’s healthier than takeout, and that’s what counts!

For even more veggie-packed recipe inspiration, explore our Pinterest boards, where you’ll find delicious seasonal ideas, pasta favorites, and healthy twists on classic comfort food.

Your Burning Herb Zucchini Stuffed Jumbo Shells Questions, Answered!

After years of making these shells (and fielding texts from friends who try my recipe), here are the questions I get asked most:

Can I freeze herb zucchini stuffed jumbo shells?

Absolutely! Freeze them unbaked—just assemble without the mozzarella topping, wrap tightly, and freeze. When ready, bake from frozen (add 10-15 extra minutes) with fresh cheese on top. They’ll taste just-made!

Dried herbs vs fresh—what’s the difference?

Fresh herbs give that vibrant, garden-fresh taste I adore, but in a pinch? Use 1 teaspoon dried Italian seasoning mixed into the filling. The flavor will be earthier but still delicious.

Why are my shells splitting?

Usually means they cooked too long initially—next time, check them a minute early. Still splitting? Try stuffing them seam-side down—the pasta holds better!

Can I make these ahead?

Oh honey, yes! Assemble up to 24 hours before baking—just cover and refrigerate. Add 5 extra bake minutes since everything’s chilled.