Zucchini & Spinach Stuffed Shells

In the realm of comfort food, few dishes rival the satisfaction of a hearty plate of stuffed pasta shells. These delightful culinary creations offer the perfect balance of texture and flavor, making them a beloved choice for family meals. The Zucchini & Spinach Stuffed Shells recipe takes this concept a step further, incorporating nutritious vegetables and rich cheeses into the mix. This dish not only satisfies your cravings but also supports a healthy diet, making it an excellent option for those looking to enjoy a guilt-free indulgence.

Discover the joy of cooking with this Zucchini & Spinach Stuffed Shells recipe that merges comfort food with healthy eating. Filled with a nutritious blend of creamy cheeses, fresh zucchini, and vibrant spinach, these pasta shells deliver a satisfying taste experience without the guilt. Perfect for family dinners or meal prepping, this dish is not only delicious but also packed with essential vitamins and minerals. Get ready to impress your loved ones with a wholesome and flavorful meal that nourishes both body and soul.

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Ingredients

12 large jumbo pasta shells

1 medium zucchini, finely diced

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions

Preheat the oven: Begin by preheating your oven to 375°F (190°C).

Cook the pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool.

Sauté the vegetables: In a medium skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the diced zucchini and cook for 5-7 minutes until softened. Add the chopped spinach and stir until wilted. Season with salt, pepper, and the dried Italian herbs. Remove from heat and let cool slightly.

Prepare the filling: In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and the sautéed vegetable mixture. Stir until all ingredients are well combined.

Stuff the shells: Carefully take each pasta shell and fill it generously with the zucchini and spinach filling. Place them seam side up in a greased baking dish.

Add marinara sauce: Pour the marinara sauce evenly over the stuffed shells. Sprinkle extra mozzarella cheese on top for a cheesy finish.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Serve: Once done, let cool for a few minutes. Garnish with fresh basil leaves, if desired, and serve warm.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4