Half-Baked Zucchini and Ricotta Stuffed Shells with Basil

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Tender jumbo pasta shells half-filled with a creamy ricotta and zucchini mixture, baked until bubbling and topped with fresh basil. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs shells jumbo pasta shells, ricotta cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cook 12 jumbo pasta shells in boiling salted water for 7 minutes until al dente. Drain and rinse with cold water to stop cooking.
  2. Step 2: In a medium bowl, combine 1 cup ricotta cheese, 1 medium grated zucchini (squeezed dry), 1/2 cup grated parmesan, 1/2 cup shredded mozzarella, 1 large beaten egg, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
  3. Step 3: Spread 1/2 cup marinara sauce evenly on the bottom of a 9x9-inch baking dish. Stuff each pasta shell halfway with the ricotta-zucchini mixture and arrange in the baking dish.
  4. Step 4: Pour remaining 1 cup marinara sauce over the shells. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cover with foil and bake for 25 minutes until bubbly and heated through.
  5. Step 5: Remove foil and bake uncovered for an additional 5 minutes to lightly brown the cheese. Garnish with 6 thinly sliced fresh basil leaves before serving.

Equipment for this recipe

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Frequently asked questions

How long does Half-Baked Zucchini and Ricotta Stuffed Shells with Basil take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Baked Zucchini and Ricotta Stuffed Shells with Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shells jumbo pasta shells from drying out.

Can I substitute ingredients in Half-Baked Zucchini and Ricotta Stuffed Shells with Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Baked Zucchini and Ricotta Stuffed Shells with Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Baked Zucchini and Ricotta Stuffed Shells with Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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