Zucchini Stuffed Shells

Zucchini Stuffed Shells
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Zucchini Stuffed Shells

Serves 4
5 from 3 votes
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Ingredients
  

  • Olive oil for shallow frying, plus more for greasing the pan
  • 4 small zucchinis thinly sliced
  • Kosher salt and pepper to taste
  • 1 (15 oz) container ricotta cheese
  • 10 oz shredded whole milk mozzarella cheese divided
  • ¼ cup chopped fresh basil plus more for garnish
  • ¼ cup chopped fresh parsley
  • ⅓ cup freshly grated pecorino romano cheese plus more for topping
  • 3 cups marinara sauce store-bought or homemade*
  • ½ box (12 oz) jumbo shells about 25 shells

Instructions
 

  • Heat about 1 inch of olive oil in a large skillet over medium heat. Once hot, fry zucchini, in batches until golden, about 6-8 minutes. Doing this in batches is essential to get nicely golden zucchini. Place on a paper towel, sprinkle with salt, and set aside to drain.
  • Place a large pot of water over high heat for boiling the pasta. Preheat oven to 400ºF.
  • In a small bowl, mix ricotta, about ⅓ of the mozzarella, basil, parsley, and pecorino until combined. Fold in the drained zucchini. Season to taste with salt and pepper.
  • Once water is boiling, heavily salt your water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked).
  • Drain pasta and run under cold water to cool off. Drizzle with a touch of oil, so that the shells don’t stick together.
  • Grease a 9×13” baking dish with a bit of olive oil.
  • Add a layer of marinara sauce to cover the bottom of the dish.
  • Fill each shell with ricotta mixture. Place shells in the prepared baking dish as you fill.
  • Top with an even layer of marinara sauce. **
  • Top with remaining mozzarella cheese, and a sprinkle of pecorino romano.
  • Cover with foil and bake for 40 minutes.
  • Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.

Video

Notes

*Marinara Sauce
  • 3 Tbsp olive oil
  • 8 cloves garlic, thinly sliced
  • 4 anchovy filets
  • 2 Tbsp tomato paste
  • Pinch of chili flakes
  • 2 (28 oz) cans whole peeled San Marzano tomatoes, crushed well by hand (or pulsed in a food processor or blender)
  • Kosher salt and pepper to taste
Heat oil in a pot over medium heat and add garlic.  Cook until golden.  Add anchovies and cook until they melt into the oil.  Stir in tomato paste and chili flakes. Cook until tomato paste browns, about 3 minutes.  Add in tomatoes, salt and pepper. Simmer on low, for at least 45 minutes, until the flavors have infused, the tomatoes have broken down, and the sauce has thickened a bit. 
 
**Add as much sauce as you’d like, you just want to cover the shells. Some people like it more saucy, some like it less 🙂
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