Are you ready to indulge in a deliciously satisfying Italian dish that will impress your family and friends? These Zucchini and Mushroom Stuffed Pasta Shells are not just a feast for the eyes but also a delightful explosion of flavors that will have everyone asking for seconds! With creamy ricotta, fresh vegetables, and a rich marinara sauce, this recipe is the perfect way to elevate your weeknight dinner. Plus, it’s easy to make and can be on your table in just under an hour. Get ready to discover your new favorite comfort food!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded zucchini
- 1 cup chopped mushrooms
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- While the pasta is cooking, prepare the vegetable filling. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent the filling from becoming watery.
- In a medium mixing bowl, combine ricotta cheese, shredded zucchini, chopped mushrooms, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent the shells from sticking.
- Carefully stuff each cooked pasta shell with the zucchini and mushroom ricotta mixture, using a spoon to fill them generously.
- Arrange the stuffed shells in the baking dish, ensuring they are close together but not overlapping.
- Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
- Sprinkle shredded mozzarella cheese over the top of the shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the filling to set.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Prep Ahead: You can prepare the filling and stuff the shells a few hours in advance. Just cover them with plastic wrap and refrigerate until you're ready to bake. This will save you time on busy nights!
- Don’t Overcook the Pasta: Make sure to cook the jumbo shells al dente, as they will continue to cook in the oven. This will help maintain their shape and texture.
- Moisture Control: Squeeze out as much moisture as possible from the grated zucchini to prevent a watery filling. This step is crucial for achieving the perfect consistency.
- Experiment with Cheese: Feel free to mix in different cheeses like Parmesan or feta for added flavor. A blend of cheeses can elevate the dish even further!
- Add Extra Veggies: Want to pack in more nutrients? Consider adding spinach or bell peppers to the filling for an extra burst of color and flavor.
- Garnish for Presentation: Don’t forget to garnish with fresh basil or parsley before serving. Not only does it add a pop of color, but it also enhances the dish's aroma and taste.
- Make it Ahead: This dish can be made ahead and frozen. Just bake from frozen, adding a little extra time to ensure it's heated through.With these tips in hand, you’ll be well on your way to creating a mouthwatering meal that’s sure to impress!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
