Name: Zucchini Lemon Stuffed Shells with Pesto Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 ounces jumbo shells; 2 medium zucchini, finely diced (approximately 1/2 pound total, 8 ounces); 1 1/2 lemons, zested and juiced; 3/4 cup shredded mozzarella cheese; 15 ounces ricotta cheese; 1 cup freshly grated Parmesan cheese; 1 large egg; 1/3 cup heavy cream (or milk as substitute); 2 tablespoons vegetable oil; 1 1/2 cups basil pesto (store-bought or homemade); 1 tablespoon dried basil (or 2 tablespoons fresh, finely chopped); 1/2 teaspoon salt; 1/2 teaspoon black pepper

If you’re craving a fresh, vibrant twist on classic stuffed pasta, you’re in for a treat with this Zucchini Lemon Stuffed Shells with Pesto Recipe. It’s one of those dishes that somehow feels cozy and fancy at the same time—think creamy pesto sauce hugging tender jumbo shells, filled with a zesty mix of ricotta, zucchini, and lemon. I absolutely love how this turns out because it brightens the whole table and somehow makes comfort food feel light and fresh. Stick around—I’ll walk you through every step, so you nail it like a pro!

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Why You’ll Love This Recipe

Bright and Fresh Flavors: The lemon zest and juice add a lively touch that perfectly balances the creamy pesto and cheese filling.
Healthy Veggie Boost: Using zucchini adds a subtle sweetness and texture while sneaking some veggies right into the comfort food you love.
Make-Ahead Friendly: You can prep the filled shells and sauce ahead, making dinner time a breeze on busy nights.
Family Favorite: I promise, this recipe gets rave reviews every time I bring it to a potluck or weeknight dinner.

The image shows a white square plate with two pieces of baked food that look soft and creamy on top, covered in a green herb sauce mixed with bits of white cheese and small reddish-brown spots from baking. There is a fresh green leaf placed on the top piece for decoration. Underneath the food, a thin pale yellow lemon slice partly peeks out from the left side. The plate sits on a white marbled surface that contrasts with the bright colors of the dish and some fresh green leaves and lemon halves surround the plate on the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a special role—from the jumbo shells that hold all that cheesy goodness, to the fresh zucchini and lemon that brighten things up. Using a good-quality pesto makes a huge difference, so don’t skimp there.

Jumbo Shells: These are perfect for scooping up all that cheesy filling; make sure to cook them just al dente so they don’t get mushy.
Vegetable Oil: I use this to sauté zucchini; it has a neutral flavor and keeps the veggies tender.
Zucchini: Finely diced so it blends well with the cheeses and doesn’t overpower the shells.
Mozzarella Cheese: Adds that gooey, melty goodness on top and inside.
Basil Pesto: The star flavor in the sauce, fresh basil pesto really brightens the whole dish.
Heavy Cream: Makes the pesto sauce luxuriously creamy; you can swap for milk if you want it lighter.
Ricotta Cheese: Gives the filling a creamy texture and mild flavor that balances the lemon zest beautifully.
Parmesan Cheese: Grated fresh for that sharp, nutty kick in both the filling and topping.
Large Egg: Helps bind the cheese mixture so it holds together inside the shells.
Dried Basil: Or fresh if you have it—this boosts the herbiness of the filling.
Salt & Black Pepper: To season everything just right.
Lemons: Both zest and juice, to infuse a fresh, tangy brightness throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Zucchini Lemon Stuffed Shells with Pesto Recipe is already fantastic, but I love tweaking it depending on what I have on hand or who I’m cooking for. Feel free to make it your own!

Swap the Zucchini for Spinach: I occasionally replace zucchini with fresh spinach when I want a richer green flavor; just sauté and squeeze out extra water before mixing in.
Use Vegan Cheese: For dairy-free friends, I’ve tried vegan ricotta and mozzarella with success—it changes the flavor but keeps that creamy texture.
Make It Spicy: Adding a pinch of red pepper flakes to the sauce or filling gives it a nice kick that my family enjoys on chilly nights.
Switch Up the Herb: Try fresh thyme or oregano instead of basil for a different herbal twist if you’re out of pesto.

How to Make Zucchini Lemon Stuffed Shells with Pesto Recipe

Step 1: Boil the Shells until Al Dente

Start by bringing a large pot of salted water to a boil. Cook your jumbo shells following the package instructions until they’re just al dente—usually around 10 minutes. Trust me, this is key; if they’re overcooked, they’ll tear when you fill them, and if undercooked, they’ll be tough. Once done, drain and set them aside on a lightly oiled tray so they don’t stick together. This quick prep makes the filling and baking steps that much easier.

Step 2: Make Your Creamy Pesto Sauce

In a small bowl, gently mix your basil pesto with heavy cream. I usually start with 1 1/2 cups pesto to 1/3 cup cream, then add a splash more cream or even a bit of water to get the consistency I want. It should be creamy but not too runny, since it thickens in the oven. This is where you control how rich or light you want your sauce, so taste as you go! If you’re short on cream, milk works too, though it’s a bit thinner.

Step 3: Prepare the Cheese and Lemon Filling

While the pasta cooks, combine the ricotta, Parmesan, egg, dried basil, salt, pepper, and lemon zest in a large bowl. I always grate the lemon zest directly into the bowl—that fresh citrus aroma just wakes up the whole filling. Then squeeze in the lemon juice (for a bolder lemon flavor, I sometimes double it). This mixture is creamy, tangy, and perfect for stuffing.

Step 4: Cook the Zucchini until Tender

Heat your skillet with vegetable oil over medium-high heat, then toss in the diced zucchini with a sprinkle of salt and pepper. Cook it until tender but not mushy—around 5 to 7 minutes. I like to keep some texture here; it adds a nice bite inside the creamy filling. Set it aside to cool slightly before mixing it into your cheese blend.

Step 5: Assemble Your Stuffed Shells

Preheat your oven to 375°F. Stir the cooked zucchini gently into the cheese mixture. Spread a little of that creamy pesto sauce on the bottom of your baking dish to keep things moist. Then start stuffing each shell with about 1 1/2 to 2 tablespoons of the cheese and zucchini mixture. Place the shells open side up in the dish, as close together as you can without overcrowding. The shells hold everything like little pockets of deliciousness!

Step 6: Cover and Bake to Perfection

Once all the shells are nicely nestled in the dish, pour the remaining creamy pesto sauce over them. Sprinkle the remaining mozzarella and Parmesan cheeses on top—this is where you get all that bubbly, golden goodness. Bake for about 20 minutes or until the cheese is melted and starting to brown. I like to keep an eye during the last five minutes so it doesn’t over-brown. When it’s ready, garnish with fresh basil if you want to feel fancy, then dig in!

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Pro Tips for Making Zucchini Lemon Stuffed Shells with Pesto Recipe

Don’t Overcook the Shells: I learned the hard way that mushy shells fall apart when filling them—aim for just al dente texture.
Adjust Creaminess on the Fly: When mixing pesto and cream, add a little extra liquid if your pesto is very thick, to keep the sauce silky and easy to pour.
Zucchini Texture Matters: Cooking until tender but still firm gives the filling a better mouthfeel compared to mushy veggies.
Cover the Dish to Prevent Drying: If your oven runs hot, lightly tent the baking dish with foil first, then remove it for the last few minutes to get that gorgeous brown cheese topping.

How to Serve Zucchini Lemon Stuffed Shells with Pesto Recipe

The image shows a white baking dish filled with six large stuffed pasta shells, each topped with a green spinach and cheese sauce that is slightly browned in spots. The shells are arranged close together in two rows, filling the dish fully. A fresh green basil leaf sits on one shell in the center. Next to the baking dish, there is a square white plate with two stuffed shells on a creamy green sauce, garnished with a thin lemon slice. Around the dishes, there are whole bright yellow lemons, some cut in half showing the juicy inside, and several fresh green basil leaves scattered on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these stuffed shells with a sprinkle of freshly chopped basil and maybe a few curls of lemon zest for that extra pop of freshness and color. A drizzle of good olive oil right before serving doesn’t hurt either—it makes everything shine.

Side Dishes

This dish shines on its own, but if you want to round out the meal, I pair it with a crisp green salad topped with tangy vinaigrette or some roasted Mediterranean vegetables like cherry tomatoes and bell peppers. Garlic bread or a simple crusty loaf also pairs beautifully to scoop up any extra sauce.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed shells in individual mini baking dishes or ramekins—makes each serving feel personal and elegant. You can also sprinkle toasted pine nuts and extra basil leaves before serving to impress guests visually and add texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the baking dish tightly with foil or plastic wrap and refrigerate. This meal keeps well for up to 3 days, and the flavors meld beautifully overnight—sometimes leftovers taste even better!

Freezing

This recipe freezes wonderfully. Just assemble the shells in your baking dish, cover tightly with foil, and freeze before baking. When you’re ready, bake from frozen—just add extra 10 to 15 minutes to the baking time and keep an eye on the cheese browning.

Reheating

I reheat leftovers in a 350°F oven, covered with foil to prevent drying out, for about 15-20 minutes. If you’re in a hurry, microwaving works too—just add a splash of water or cream over the shells and cover with a microwave-safe lid or plate to keep them moist.

FAQs

Can I make this recipe ahead of time?

Absolutely! You can assemble the stuffed shells fully and keep them covered in the fridge for up to 24 hours before baking. This makes it super convenient for busy schedules or entertaining.
Can I use store-bought pesto or should I make my own?

Either works. I love using homemade pesto for freshness, but quality store-bought versions can save time and still taste great. Just pick one that’s vibrant and flavorful.
What if I don’t have jumbo shells—can I use other pasta?

Jumbo shells work best because they’re easy to stuff, but you can experiment with large manicotti tubes or even small pasta cups. Just adjust your cooking and stuffing method accordingly.
How do I keep the zucchini from making the filling watery?

Cooking the zucchini until just tender helps reduce water content. Also, letting it drain in a colander or blotting with paper towels before mixing can prevent sogginess.

Final Thoughts

I hope you’ll love making and sharing this Zucchini Lemon Stuffed Shells with Pesto Recipe as much as my family and I do. It’s that perfect combination of fresh, creamy, and just a little unexpected with the lemon zing that keeps everyone coming back for seconds. Whether you’re cooking for a crowd or a cozy night in, it’s a recipe worth keeping in your weekly rotation. So grab those ingredients and dive in—you’re going to rock this!