Description
Zucchini Lemon Stuffed Shells with Creamy Pesto Sauce is a delightful vegetarian pasta dish combining tender jumbo shells filled with a zesty lemon-ricotta and zucchini mixture, all baked under a creamy, flavorful basil pesto sauce. This recipe offers a fresh and bright flavor profile, perfect for a comforting yet light meal.
Ingredients
Scale
Pasta
- 12 ounces jumbo shells
- 2 Tablespoons vegetable oil
Stuffing
- 2 medium zucchini, finely diced (approximately 1/2 pound total, 8 ounces)
- 3/4 cup shredded mozzarella cheese
- 15 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 large egg
- 1 Tablespoon dried basil (or 2 Tablespoons fresh, finely chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lemons, zested and juiced
Sauce
- 1 1/2 cups basil pesto (store-bought or homemade)
- 1/3 cup heavy cream (or milk, see note)
Instructions
- Cook the pasta: Heat a large pot of water until boiling. Cook the jumbo shells according to the package directions until al dente, approximately 10 minutes. Drain and set aside carefully to keep shells intact.
- Prepare the creamy pesto sauce: In a small bowl, blend the basil pesto with heavy cream. Adjust the consistency by adding more cream or water until you achieve your desired creaminess, keeping in mind the sauce will thicken during baking. Milk can substitute the cream if preferred.
- Mix cheese filling: While pasta cooks, combine ricotta cheese, grated Parmesan, egg, dried basil, salt, pepper, and lemon zest and juice in a bowl. For a more intense lemon flavor, use the juice of two lemons instead of 1.5.
- Sauté zucchini: Heat 2 Tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the diced zucchini along with a pinch of salt and pepper. Cook until tender, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Combine zucchini and cheese mixture: Fold the sautéed zucchini into the cheese mixture until fully incorporated.
- Preheat the oven: Set oven to 375℉ (190℃) to prepare for baking.
- Assemble stuffed shells: Spread a thin layer of the creamy pesto sauce on the bottom of a baking dish. Using a spoon, stuff each cooked jumbo shell with approximately 1.5 to 2 Tablespoons of the cheese and zucchini mixture. Arrange each filled shell open side up in the baking dish.
- Add sauce and cheese topping: Pour the remaining creamy pesto sauce over the stuffed shells. Sprinkle 3/4 cup shredded mozzarella and 1/4 cup grated Parmesan evenly on top. Add more sauce or cheese to your preference.
- Bake: Place the assembled baking dish in the preheated oven and bake for about 20 minutes, or until cheese is melted and lightly browned on top.
- Serve: Garnish with fresh basil leaves if desired. Serve immediately while warm and enjoy the fresh, creamy flavors.
Notes
- Bright and fresh flavors of lemon, zucchini, and pesto make this stuffed shell recipe vibrant and refreshing.
- You can substitute heavy cream with milk or a milk-water mixture to lighten the sauce.
- Using fresh basil in the cheese mixture enhances the herbal aroma and freshness.
- For a vegan version, substitute cheeses with plant-based alternatives and use a dairy-free cream substitute for the sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 202 kcal
- Sugar: 2 g
- Sodium: 301 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
