I remember the first time I made **Herb & Zucchini Stuffed Jumbo Shells**. It was one of those rainy days where the sky was overcast, and the air was thick with that fresh, damp smell that always makes me feel like curling up with a book and a cup of tea. But you know how it is when life gives you a rainy day—sometimes you have to whip up something warm and comforting. It was just me, a mountain of zucchini from the farmers’ market, and the leftover herb garden that I tried (and somewhat failed) at nurturing.
Honestly, I started with the intention of making a simple zucchini stir-fry, but then I spotted those jumbo pasta shells in my pantry. I think they were a leftover from a dish I made back in the summertime—maybe some cheesy stuffed shells that had my whole family swooning (and ooey-gooey cheese everywhere). I thought to myself, “Why not stuff these oversized, inviting pasta pockets with something lighter and fresher?”
That day, I ended up creating what would become a staple in my home: herb and zucchini stuffed shells. The laughter and chatter around the dinner table as we dipped into these stuffed beauties became one of those cherished moments I replay in my mind during busy days. You know what I mean? It’s those little food experiences that connect us. Now, every time I make this recipe, it feels less like cooking and more like reconnecting with a warm memory.
Let me walk you through this delightful process.
What Goes Into Herb & Zucchini Stuffed Jumbo Shells?
**Jumbo Pasta Shells**: Well, of course, these lovely large shells are what we’ll need to hold our precious filling. I mean, they’re not just pasta—they’re like tiny, edible boats waiting to carry deliciousness. Look for the largest you can find. I have been known to eyeball them at the store, and sometimes I sneak in a test shell or two to make sure they’re sturdy enough for the job!
**Zucchini**: Ahh, my summer love! This veggie adds moisture and a bit of sweetness to the filling. Plus, it’s a great way to sneak in some veggies without being too pronounced about it. I often think about my grandmother’s garden when I chop it up, her laughter filling the air as she taught me the difference between a zucchini and a squash. You can grate it or chop it—either way, it’s a blast of green goodness.
Ricotta Cheese: Oh, ricotta! It’s creamy, dreamy, and just the right texture. I like to go for the whole milk version for a richer flavor—don’t skimp here! Each spoonful feels like a little hug that wraps around the zucchini. It’s easy (and tempting!) to just grab a fork and eat the ricotta plain, but resist the urge and save it for the filling!
Parmesan Cheese: Because everything is better with cheese. It’s nutty and adds a savory punch to our mix. I like to use freshly shredded parmesan when I can because you can really taste the difference. Plus, you can toss a bit on top of the shells for that golden finish—not that I ever would say no to an extra sprinkle of cheese if I had the chance!
Fresh Herbs**: Now here’s where we can really start to play! I usually go for a mix of basil, parsley, and a bit of thyme. Fresh herbs change the whole vibe of the dish; they make it taste like sunshine and a garden party. Just remember to chop them finely—after all, we want to enjoy those flavors without dealing with big chucks.
Egg**: Just one egg helps bind everything together. I swear, without it, we’d be looking at a messy filling situation, and nobody wants that. It’s kind of like the glue that holds our culinary friendships together, don’t you think?
Garlic and Onion**: These two are like the dynamic duo in cooking. Their aromas fill the air and get your mouth watering. I like to sauté them a bit before mixing them in, so they’re not too sharp in flavor. When you add them to hot olive oil, it’s like smelling home!
**Olive Oil**: For sautéing and drizzling, always go for good quality. I’ve learned over the years that a peppery olive oil can elevate these stuffed shells to another realm entirely. You know the kind—when you take a bite, and it tingles on your tongue just right? That’s the magic!
**Marinara Sauce**: Last but not least, a good marinara to nestle our shells in once they’re stuffed. You can totally make your own if you’re feeling ambitious, but I usually go for a store-bought, high-quality sauce. A little kick of chili flakes wouldn’t hurt either!
Is Herb & Zucchini Stuffed Jumbo Shells Actually Good for You?
Okay, here’s the honest truth: while yes, these stuffed shells are indulgent and comforting, they can be a bit of a treat! I mean, we’re talking pasta, cheese, and a healthy dose of love. But I like to think of it as a balance—the herbs and zucchini help bring in a nutritious element.
You’ll get fiber and vitamins from the zucchini, plus some protein from the ricotta. And hey, fresh herbs are known for their health benefits too! So the next time you’re enjoying these shells, you can tell yourself you’re making a somewhat thoughtful choice—adulting at its finest!
Besides, every bite is filled with love, memories, and joy, and honestly, what’s more nourishing than that?
Here’s What You’ll Need
– **12-15 jumbo pasta shells**
– **2 medium zucchini, grated (about 2 cups)**
– **15 oz ricotta cheese**
– **1 cup freshly shredded parmesan cheese**
– **1 large egg**
– **1 cup chopped fresh herbs (basil, parsley, thyme)**
– **2 cloves garlic, minced**
– **1 small onion, finely chopped**
– **2 cups marinara sauce**
– **2 tablespoons olive oil**
– **Salt and pepper to taste**
This should comfortably serve 4-6, depending on how hungry you are! Let’s be real; with my family, it could probably serve 2 if everyone is feeling particularly snacky.
How to Make Herb & Zucchini Stuffed Jumbo Shells Step-by-Step
1. **Start by cooking the pasta shells**: Pop those jumbo shells into a large pot of salted boiling water. You want to cook them a little less than al dente; remember, they’ll be going in the oven too. I usually go for about 7-8 minutes, but follow the package instructions. Drain and set aside.
2. **Prep the filling**: Heat the 2 tablespoons of olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until they’re soft and fragrant—about 3-5 minutes. Seriously, nothing beats that smell.
3. **Add the zucchini**: Toss in the grated zucchini and a pinch of salt and pepper. This helps draw out moisture. Cook until the zucchini is tender, about 4-5 minutes, then let it cool slightly. You want it relaxed before it meets the cheese!
4. **Mix it all together**: In a big bowl, combine the sautéed zucchini mixture, ricotta cheese, parmesan, the egg, and those fresh herbs. Stir it up until it becomes a little bowl of heaven. Taste and adjust seasoning as needed. Sometimes, I sneak in a pinch more salt—shhh!
5. **Fill those shells**: Grab a shell and spoon that beautiful, cheesy mixture in, loading it generously. Don’t be shy—consider this an art project! Place the filled shells in a baking dish, making sure they’re snug together.
6. **Add the sauce**: In your baking dish, pour the marinara sauce all around the shells, giving it a little shake so it gets into the nooks and crannies. I like to drizzle a little over the tops for an extra sauce-y experience.
7. **Baking time!**: Cover the dish with aluminum foil and pop it in a preheated oven at 375°F (190°C). Let it bake for about 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the tops are slightly golden and bubbly.
8. **Final touches**: Once out of the oven, if you have some extra parmesan, don’t hesitate to sprinkle it on right before serving for that chef-y flair. I mean, a little extra cheese never hurt anybody!
9. **Serve and enjoy**: Let them cool for a few minutes (if you can wait). Depending on your crowd, I like to serve them with a fresh garlic bread on the side and maybe a simple green salad to lighten things up. And voilà, you’ve got a meal that will warm your heart and fill your belly!
Little Extras I’ve Learned Along the Way
– **Substitutions**: You can absolutely switch out the zucchini for other vegetables if you’re into that. Spinach, mushrooms, or even creamy butternut squash could be lovely here. Experiment with what you have on hand.
– **Herb Alternatives**: If fresh herbs aren’t available or you’re out of luck, feel free to use dried herbs. Just keep the measurements in check, as dried herbs tend to be more potent—about a third of the amount should do!
– **Make-ahead option**: Sometimes life gets busy, and that’s okay! You can prep the whole dish the night before, just cover it in foil, and refrigerate. When you’re ready, let it sit out for about 30 minutes before baking.
– **Freezing**: These stuffed shells freeze beautifully. Just prep as directed, but do not bake them. Assemble, cover tightly, and store. When you’re ready to eat, bake directly from the freezer—just add a few extra minutes to the cooking time.
– **Extra Sauce**: If your sauce game is strong, feel free to elevate this dish with a homemade marinara. Throw in some onions, garlic, and fresh herbs into canned tomatoes, and let it simmer. There’s nothing like that homemade touch.
This might come as a surprise, but this dish is quite forgiving. Perfection is fun to chase, but sometimes those little quirks—like a slightly overstuffed shell, or an oops moment when the cheese spills out—translate into laughter and fond memories. Don’t sweat the small stuff.
Every time I make these **Herb & Zucchini Stuffed Jumbo Shells**, I feel that warmth and nostalgia wash over me. They remind me of lazy afternoons, sun-drenched gardens, and kitchen dances with my family. They are more than just a recipe to me—they are a vehicle for love, sharing, and connection.
So I invite you to try your hand at this dish. Fill your kitchen with laughter, aroma, and maybe even a bit of mess. Who knows? It might just become a staple in your home, too. And please, let me know if you try it! I’d love to hear about your adventure with these delightful shells and any twists you add along the way. Happy cooking!
