Herb & Zucchini Stuffed Jumbo Shells

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Golden-baked jumbo pasta shells filled with creamy ricotta, tender zucchini, and a blend of fresh herbs, all smothered in a rich tomato sauce — that’s what makes Herb & Zucchini Stuffed Jumbo Shells a standout dish. This Italian-inspired comfort food is hearty, satisfying, and brings a beautiful mix of garden freshness and savory indulgence to the dinner table.

Whether you’re planning a cozy family dinner or want to impress guests with a stunning vegetarian option, this dish delivers both flavor and flair. It’s easy to make ahead, perfect for freezing, and even better when served with crusty garlic bread and a simple side salad. Once you try it, it’s sure to become a go-to favorite in your kitchen.

Why You’ll Love This Herb & Zucchini Stuffed Jumbo Shells Recipe

This recipe is all about big flavors wrapped in a pasta shell. The zucchini adds moisture and earthiness, while the herbs bring a burst of freshness that lifts the creamy ricotta filling. Topped with bubbling cheese and nestled in a tangy marinara sauce, these stuffed shells strike a beautiful balance of richness and brightness.

It’s also a versatile vegetarian main dish that can be prepped ahead, making it ideal for busy weeknights or stress-free hosting. Plus, it’s a crowd-pleaser that even meat-lovers will devour without complaint.

What Kind of Pasta Shells Should I Use?

You’ll want to use jumbo pasta shells, also known as “conchiglioni.” These large shells are designed to be stuffed and baked, making them the perfect vessel for hearty fillings like ricotta, zucchini, and herbs. Cook them until just al dente — they will continue cooking in the oven and absorb the flavor from the sauce.

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Ingredients for the Herb & Zucchini Stuffed Jumbo Shells

• Jumbo pasta shells: The sturdy base of the recipe, perfect for stuffing and baking.
• Ricotta cheese: Adds creaminess and forms the heart of the filling.
• Fresh zucchini: Grated and drained to bring moisture, texture, and subtle flavor.
• Parmesan cheese: Adds depth, saltiness, and that unmistakable umami kick.
• Mozzarella cheese: Melts beautifully on top and creates a golden, bubbly crust.
• Garlic: Enhances the savory profile of the filling.
• Fresh parsley and basil: The herbs bring a fresh, aromatic brightness.
• Egg: Binds the filling together.
• Marinara sauce: Rich and tangy, it cradles the shells and enhances every bite.
• Olive oil: Used to sauté and infuse the zucchini and garlic.
• Salt and pepper: Essential seasonings to bring all the flavors to life.

How To Make the Herb & Zucchini Stuffed Jumbo Shells

Step 1: Prepare the Shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and rinse with cool water to stop the cooking process and prevent sticking.

Step 2: Make the Filling

In a large skillet, heat olive oil and sauté the grated zucchini and garlic until soft and moisture is reduced. In a mixing bowl, combine the cooked zucchini with ricotta, Parmesan, chopped parsley and basil, salt, pepper, and one beaten egg.

Step 3: Fill the Shells

Using a spoon, gently fill each shell with the ricotta-zucchini mixture. Be generous but careful not to overstuff.

Step 4: Layer and Assemble

Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the filled shells on top. Spoon more marinara sauce over the shells and sprinkle with shredded mozzarella and a bit more Parmesan.

Step 5: Bake

Cover with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes until the top is golden and bubbly.

Step 6: Garnish and Serve

Top with fresh basil leaves or a sprinkle of parsley before serving for an extra fresh finish.

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Serving and Storing Herb & Zucchini Stuffed Jumbo Shells

This comforting dish serves about 4 to 6 people, depending on portion size, making it perfect for family dinners or small gatherings. Serve the shells hot from the oven, garnished with fresh basil or parsley.

To store leftovers, let the shells cool completely before transferring them to an airtight container. Refrigerate for up to 4 days. To reheat, simply bake in a covered dish at 350°F (175°C) until warmed through. This dish also freezes beautifully — assemble the shells in a freezer-safe dish, cover well, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

What to Serve With Herb & Zucchini Stuffed Jumbo Shells?

Garlic Bread

The crispy, buttery edges of garlic bread are the perfect match for the saucy shells. Ideal for scooping up every last bit of marinara.

Simple Arugula Salad

A peppery arugula salad with lemon vinaigrette cuts through the richness of the dish and adds a refreshing bite.

Roasted Vegetables

Roast a medley of seasonal vegetables like bell peppers, carrots, and broccoli for a wholesome, colorful side.

Italian-Style Green Beans

Quickly sautéed with garlic and olive oil, green beans bring both flavor and crunch to your meal.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze add a burst of freshness and balance.

Tomato Basil Soup

A warm bowl of tomato soup makes a cozy starter that complements the stuffed shells’ flavors.

Antipasto Platter

Create a board with olives, marinated artichokes, roasted red peppers, and cured meats for an elegant appetizer option.

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Frequently Asked Questions

Can I make these stuffed shells ahead of time?
Yes! You can fully assemble the dish and refrigerate it for up to 24 hours before baking. Just cover tightly and bake as directed when ready. It may need a few extra minutes in the oven if coming straight from the fridge.

Can I freeze Herb & Zucchini Stuffed Jumbo Shells?
Absolutely. This is a freezer-friendly dish. Assemble the shells in a freezer-safe container without baking. When you’re ready to serve, thaw overnight in the refrigerator and bake until heated through and bubbly.

What other cheeses can I use in the filling?
You can mix in some shredded fontina, provolone, or even goat cheese for a richer or tangier twist. Avoid using cheeses that don’t melt well, like feta.

Is this recipe gluten-free?
As written, it is not gluten-free due to the pasta shells. However, you can easily substitute with gluten-free jumbo shells, which are increasingly available in many stores.

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And let me know in the comments how yours turned out. Did you use a different herb combo? Maybe added mushrooms or a dash of chili flakes?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

Herb & Zucchini Stuffed Jumbo Shells are a vibrant, comforting dish that highlights the best of seasonal vegetables and classic Italian flavors. Whether you’re serving it for a family meal or prepping for a dinner party, this recipe is equal parts nourishing and indulgent. With its make-ahead ease and freezability, it’s also practical for busy weeknights. Try it once, and you’ll be adding it to your regular rotation in no time.

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