Herb & Zucchini Stuffed Jumbo Shells
Herb & Zucchini Stuffed Jumbo Shells = cheesy, saucy comfort in every bite 🤤🌿 Who’s making this for dinner?
⏱ Time: ~55 minutes
Serves: 6
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🛒 Ingredients
¾ lb ground Italian-style chicken sausage (spicy or mild) 🍗
3 zucchini, chopped (about 1½ cups) 🥒
⅓ cup tomato paste
1 cup milk 🥛
2 tbsp fresh thyme leaves 🌿
1 tbsp fresh oregano, chopped
Salt & black pepper, to taste 🧂
1 lb jumbo pasta shells 🐚
2 cups ricotta cheese 🧀
2 cups shredded provolone cheese 🧀
¾ cup basil pesto 🌿
4 oz mozzarella cheese, torn or shredded 🧀
Fresh basil, for garnish 🌿
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🔥 Instructions
1️⃣ Cook the Pasta
Preheat oven to 425°F (220°C). Grease a baking dish. Boil salted water; cook jumbo shells until just al dente. Reserve 1 cup pasta water before draining.
2️⃣ Make the Sauce
In a skillet over medium heat, brown sausage + zucchini for ~5-8 min. Stir in tomato paste, thyme, oregano. Add ⅓ cup reserved pasta water + milk. Season with salt & pepper. Simmer for 10 min until sauce is thickened but saucy.
3️⃣ Mix the Filling
In a bowl, combine ricotta + provolone + ½ cup pesto until creamy.
4️⃣ Assemble the Shells
Spread about ¾ of the sauce on bottom of baking dish. Stuff each pasta shell with ~1 tbsp cheese filling. Place in baking dish. Spoon remaining sauce on top, drizzle more pesto, then cover with mozzarella.
5️⃣ Bake
Bake uncovered for 15-20 minutes, until cheese is melted & bubbly.
6️⃣ Serve & Garnish
Top with fresh basil. Serve hot and enjoy that rich, cheesy, herby comfort!
If you're looking to elevate your stuffed pasta experience, incorporating fresh herbs like thyme, oregano, and basil as in this Herb & Zucchini Stuffed Jumbo Shells recipe adds a burst of flavor and freshness that balances the rich cheeses beautifully. Using Italian-style chicken sausage keeps the dish lighter than traditional pork sausage but still brings a hearty, savory note enhanced by the spicy or mild option to suit your taste. When preparing the jumbo pasta shells, cooking them just until al dente is crucial. Overcooked shells may become too soft and tear during stuffing or baking. Reserving some pasta water to add to your sauce is a great tip; the starch in the water helps the sauce cling perfectly to the shells, ensuring every bite is moist and flavorful. The combination of ricotta, provolone, and mozzarella cheese creates a creamy, melty filling with varying textures and tastes, from mild creaminess to slightly sharp and stringy richness. Mixing half the pesto into the cheese filling infuses the dish with an herbal, nutty essence that contrasts nicely with the tomato paste-based sauce. For those interested in substitutions or enhancements, swapping ground chicken sausage for turkey or even a plant-based alternative can work well without losing protein content. Similarly, if zucchini isn't available, finely chopped spinach or mushrooms could be incorporated to add more vegetable variety while maintaining moisture and flavor. This recipe's step-by-step assembly—from spreading sauce, stuffing shells, layering cheese and pesto, to baking uncovered until bubbly—ensures a comforting meal that brings both visual appeal and delicious taste. Garnishing with fresh basil at the end adds a bright aroma and vibrant color, making it perfect for family dinners or meal prep for the week. Finally, serving these stuffed jumbo shells alongside a crisp green salad or roasted vegetables can round out your meal with contrasting textures and flavors, making your dinner wholesome and satisfying for everyone at the table.
