Golden, bubbly, and packed with flavor, Herb & Zucchini Stuffed Jumbo Shells are the kind of comfort food that hits all the right notes. Think of creamy ricotta, sautéed zucchini, and bright herbs all snuggled into tender pasta shells and baked under a layer of melty cheese. It’s a dish that looks like it took hours, but comes together with simple ingredients and a whole lot of cozy satisfaction.

Whether you’re feeding your family or looking to impress dinner guests, this recipe brings a fresh twist to traditional stuffed shells. It’s hearty without being heavy, and makes the most of seasonal zucchini and fragrant herbs. Pair it with crusty bread and a simple green salad, and you’ve got an instant dinner win.

What Kind of Pasta Shells Should I Use?

For this recipe, look for jumbo pasta shells specifically labeled for stuffing. They’re large enough to hold a generous spoonful of the ricotta-herb filling and maintain their shape during baking. Cook them just until al dente, as they’ll continue to soften in the oven.

If jumbo shells aren’t available, you can substitute manicotti tubes, but the texture and presentation will vary slightly.

Ingredients for the Herb & Zucchini Stuffed Jumbo Shells

Jumbo Pasta Shells – These form the base of the dish and are perfect vessels for holding the creamy filling.

Zucchini – Grated and lightly sautéed, zucchini adds moisture, freshness, and a subtle earthiness.

Ricotta Cheese – The creamy core of the filling, ricotta provides that classic smooth texture.

Mozzarella Cheese – Adds gooey, melty goodness on top and inside the filling.

Parmesan Cheese – For salty, nutty depth and that irresistible golden crust.

Fresh Herbs (Basil, Parsley, Thyme) – These bring brightness and elevate the zucchini with their aroma and flavor.

Garlic – Because everything’s better with a hint of garlic.

Egg – Helps bind the filling so it stays creamy but not runny.

Marinara Sauce – A rich tomato base to bake the shells in and keep everything saucy and flavorful.

Olive Oil – For sautéing the zucchini and garlic to draw out their full flavor.

How To Make the Herb & Zucchini Stuffed Jumbo Shells

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain, rinse with cool water, and set aside on a tray so they don’t stick together.

Step 2: Prepare the Zucchini Filling

In a skillet over medium heat, add olive oil and sauté grated zucchini until most of the moisture evaporates. Add minced garlic and cook for another minute. Let cool slightly.

Step 3: Mix the Cheese Blend

In a large bowl, combine ricotta, half the mozzarella, Parmesan, sautéed zucchini and garlic, fresh herbs, egg, salt, and pepper. Mix until creamy and evenly incorporated.

Step 4: Stuff the Shells

Spoon the cheese mixture into each shell, filling them generously.

Step 5: Layer and Bake

Spread marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top, then spoon more marinara over them. Sprinkle the remaining mozzarella and Parmesan over the top.

Step 6: Bake Until Bubbly

Cover with foil and bake at 375°F for 25 minutes. Uncover and bake an additional 10 minutes until the cheese is golden and bubbling.

How to Serve and Store Herb & Zucchini Stuffed Jumbo Shells

Serve these shells piping hot with a sprinkle of fresh herbs and a slice of garlic bread on the side. A crisp side salad with lemon vinaigrette balances the creamy filling beautifully.

Leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. These also freeze wonderfully – just assemble, cover tightly, and freeze before baking.

Frequently Asked Questions

Can I make these shells ahead of time?

Absolutely! You can assemble them a day ahead and refrigerate until you’re ready to bake.

Can I use cottage cheese instead of ricotta?

Yes, just drain it well for best texture. Blending it smooth can also help.

What other vegetables work in this recipe?

Spinach, mushrooms, or finely chopped kale are excellent substitutes or additions.

Is this recipe vegetarian?

It is! Just be sure your cheeses and marinara are vegetarian-friendly.

How can I make this gluten-free?

Use gluten-free pasta shells and check your marinara for hidden gluten.

What protein can I add to this dish?

Shredded rotisserie chicken or ground Italian sausage can be mixed into the filling or layered into the sauce.

Want More Pasta Bake Ideas?

If you love these Herb & Zucchini Stuffed Jumbo Shells, check out some of my other cozy favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

Tried it? I’d love to hear how it turned out! Did you use zucchini only, or mix in some spinach too? Did you sneak in a little red pepper?

Let me know in the comments – and feel free to ask any questions. Cooking is better when we do it together.

Herb & Zucchini Stuffed Jumbo Shells

Author: Jam Scott
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

These Herb & Zucchini Stuffed Jumbo Shells are a garden-fresh twist on the classic Italian favorite. Stuffed with creamy ricotta, sautéd zucchini, and fragrant herbs, they’re baked in a rich marinara sauce until bubbly and golden. Comforting, flavorful, and perfect for a family dinner or a meal prep win.

Instructions

1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente. Drain and set aside.

2. In a skillet, heat olive oil over medium heat. Add grated zucchini and sauté until most moisture evaporates. Add garlic and cook for 1 minute. Let cool slightly.

3. In a large mixing bowl, combine ricotta, half of the mozzarella, 2 tablespoons Parmesan, sautéd zucchini, garlic, herbs, egg, salt, and pepper. Stir until well mixed.

4. Fill each pasta shell generously with the ricotta-zucchini mixture.

5. Spread half of the marinara sauce in a baking dish. Arrange the stuffed shells in the dish and top with remaining sauce.

6. Sprinkle remaining mozzarella and Parmesan over the top.

7. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for 10 more minutes until golden and bubbly.

8. Serve hot, garnished with fresh herbs if desired.