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These Ricotta and Zucchini Giant Stuffed Shells are easy, flavorful, and the perfect weeknight dish.

Ingredients You’ll Need
- Jumbo pasta shells.
- Ricotta cheese. I use whole milk ricotta but part skim works as well.
- Zucchini.
- Egg.
- Grated parmesan cheese. Shredded parmesan would work also.
- Chopped parsley.
- Garlic.
- Garlic powder.
- Italian seasoning.
- Onion powder.
- Salt and pepper.
- Marinara.
- Shredded Mozzarella.
- Fresh Basil.

How to make these Stuffed Shells
- Cook shells according to instructions on package. Drain, toss with butter or olive oil and transfer to a plate to cool.
- Prepare your filling by combining ricotta, zucchini, parmesan, egg, parsley, garlic, and seasonings in a mixing bowl until well combined.
- Spread a little bit of marinara into the base of your casserole dish. Then fill each shell with your ricotta mixture and place into the dish. Top all prepared shells with remaining marinara and shredded mozzarella, cover and bake!
- Garnish with additional parmesan, fresh basil, and red pepper flakes (if you like a little heat)
- ENJOY!!!

Ricotta and Zucchini Giant Stuffed Shells

These Ricotta and Zucchini Giant Stuffed Shells are so easy to prepare, can be made ahead of time, and just the perfect weeknights dinner for the whole family!
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 large zucchini, grated, squeezed of excess moisture (about 1 cup) *see notes
- 1 egg, lightly beaten
- 1 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1/2 tsp onion powder
- Salt and pepper
- 1–24 oz jar marinara
- 2 cups shredded mozzarella
- fresh basil, for serving, optional
Instructions
- Preheat oven to 375 degrees and grease 9 x 14 inch baking dish.
- Cook pasta shells per instructions on package, drain, toss with butter or olive oil and set aside to cool.
- In a medium sized mixing bowl, combine ricotta, zucchini, egg, parmesan, parsley, garlic, garlic powder, italian seasoning, onion powder, salt, and pepper. Set aside.
- Spread 1 cup marinara along the bottom of the baking dish. Fill each shell with ricotta mixture and then arrange into prepared baking dish.
- Top prepared shells with remaining marinara and shredded mozzarella cheese. Cover and bake for 30 minutes, uncover and broil an additional 3-4 minutes until cheese is bubbling and golden.
- Garnish with fresh basil and serve!
Notes:
*Zucchini holds a lot of moisture, so it’s important to squeeze it out before adding to recipes like this. The easiest way to do this is to grate it then add to a dishtowel, wrap it around the zucchini and squeeze it out very well into the sink. You can also use a paper towel. however, a dish towel is much better.
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