Zucchini & Spinach Stuffed Shells

In the realm of Italian cuisine, few dishes are as comforting and satisfying as stuffed pasta shells. These delightful pockets of flavor encapsulate the essence of home cooking, bringing a sense of warmth and nostalgia to any meal. Among the myriad of variations, the Cheesy Zucchini & Spinach Stuffed Shells recipe stands out for its harmonious blend of delicious flavors and nutritious ingredients. This dish not only appeals to the taste buds but also nourishes the body, making it an excellent choice for family dinners or gatherings with friends.

Discover the comforting flavors of Cheesy Zucchini & Spinach Stuffed Shells, a perfect blend of nutritious ingredients and mouthwatering taste. This dish features jumbo pasta shells filled with a delightful mix of sautéed zucchini, spinach, and creamy cheeses, all topped with rich marinara sauce. Ideal for family dinners or gatherings, it's easy to make and customizable for various dietary preferences. Dive into the recipe and enjoy a wholesome meal that nourishes both body and soul.

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Ingredients

20 jumbo pasta shells

1 medium zucchini, grated

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1 jar (24 oz) marinara sauce

1 tablespoon olive oil

Fresh basil leaves for garnish (optional)

Instructions

Cook the Pasta:

- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a baking sheet to prevent sticking.

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, and sauté for about 1 minute until fragrant.

- Add the grated zucchini and chopped spinach to the skillet. Sauté for 3-5 minutes until the vegetables are tender and the spinach has wilted. Remove from heat and let cool slightly.

- In a large mixing bowl, combine the sautéed zucchini and spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Assemble the Shells:

- Preheat your oven to 375°F (190°C).

- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

- Using a spoon, fill each cooked pasta shell with a generous amount of the vegetable and cheese mixture. Place the filled shells seam-side up in the baking dish.

- Once all the shells are arranged in the dish, pour the remaining marinara sauce over the top, ensuring all shells are covered. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.

Bake:

- Cover the baking dish with aluminum foil (to prevent sticking, you can spray foil with cooking spray lightly) and bake for 25 minutes.

- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Serve:

- Let the stuffed shells cool for about 5 minutes before garnishing with fresh basil leaves. Serve warm, and enjoy your delicious and nutritious Zucchini & Spinach Stuffed Shells!

Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings