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Creamy Lemon Zucchini Ricotta Stuffed Shells

creamy lemon zucchini ricotta stuffed shells - featured image
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A light and creamy stuffed pasta dish featuring ricotta mixed with lemon zest and grated zucchini, baked in a homemade marinara sauce. Perfect for a comforting yet fresh dinner.

Ingredients

Scale
  • About 20 jumbo pasta shells, cooked al dente
  • 2 cups whole milk ricotta cheese
  • 1 medium zucchini, grated and squeezed to remove excess moisture
  • Zest of 1 large lemon
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons finely chopped fresh basil or parsley (optional)
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Salt and pepper to taste
  • About 3 cups marinara sauce (homemade or store-bought)
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add about 20 jumbo pasta shells and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse briefly under cold water. Set aside to cool on a towel.
  2. Grate 1 medium zucchini using a fine grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess water.
  3. In a large bowl, combine ricotta cheese, grated zucchini, Parmesan, minced garlic, lemon zest, beaten egg, and chopped basil or parsley if using. Season with salt and pepper. Stir gently until well combined.
  4. Warm marinara sauce in a saucepan over medium heat. If homemade, sauté garlic in olive oil, add crushed tomatoes, salt, pepper, a pinch of sugar, and fresh herbs. Simmer for 10-15 minutes and keep warm.
  5. Using a spoon or small cookie scoop, fill each pasta shell with the ricotta mixture. Place stuffed shells seam-side up in a 9×13-inch baking dish with a thin layer of marinara sauce spread on the bottom.
  6. Pour remaining marinara sauce evenly over the stuffed shells. Cover tightly with foil and bake at 375°F (190°C) for 25-30 minutes until heated through and bubbly. Remove foil for the last 5 minutes for a caramelized top if desired.
  7. Let the dish rest for 5 minutes after baking. Garnish with extra fresh basil or parsley and a sprinkle of Parmesan. Serve warm.

Notes

Cook pasta shells al dente to prevent tearing during stuffing. Squeeze excess moisture from zucchini to avoid watery filling. Use a small cookie scoop for even filling portions. Cover dish tightly while baking to keep shells moist. Remove foil at the end for a caramelized top. Leftovers store well refrigerated for up to 3 days and reheat covered in oven or microwave.

Nutrition

Keywords: stuffed shells, ricotta, zucchini, lemon, creamy pasta, homemade marinara, easy dinner, family meal

Find it online: https://evabake.com/creamy-lemon-zucchini-ricotta-stuffed-shells-recipe-easy-homemade-dinner/