Hidden Zucchini and Ricotta Stuffed Pasta Shells
Large pasta shells filled with a creamy ricotta and finely grated zucchini mixture, baked in tomato sauce and melted mozzarella. This italian-inspired pasta ready in about 60 minutes pairs shells jumbo pasta shells, ricotta cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 20 shells jumbo pasta shells
- 2 medium, grated and squeezed dry zucchini
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp chopped fresh basil
- 2 cups marinara sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook for 8 minutes until al dente. Drain and rinse under cold water to stop cooking.
- Step 2: In a large bowl, combine 1 1/2 cups ricotta cheese, 2 grated medium zucchinis (squeezed dry), 1 large egg, 2 tbsp chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
- Step 3: Spread 1 tbsp olive oil evenly on the bottom of a 9x13 inch baking dish. Pour 2 cups marinara sauce over the bottom.
- Step 4: Stuff each pasta shell with about 2 tbsp of the ricotta and zucchini mixture and place them open side up in the baking dish.
- Step 5: Spoon remaining marinara sauce over the shells. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly on top.
- Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and golden around the edges.
- Step 7: Let cool for 5 minutes before serving to allow the filling to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hidden Zucchini and Ricotta Stuffed Pasta Shells take to make?
Total time is about 60 minutes (25 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 Hidden Zucchini and Ricotta Stuffed Pasta Shells?
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 Hidden Zucchini and Ricotta Stuffed Pasta Shells?
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 Hidden Zucchini and Ricotta Stuffed Pasta Shells 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.
What goes well with Hidden Zucchini and Ricotta Stuffed Pasta Shells?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
