Description
Zucchini Lemon Stuffed Shells with Creamy Pesto Sauce combine tender jumbo pasta shells stuffed with a zesty mixture of ricotta, mozzarella, Parmesan, zucchini, and fresh lemon. Bathed in a luscious creamy basil pesto sauce and baked to bubbly perfection, this dish offers bright, fresh flavors perfect for a comforting vegetarian meal.
Ingredients
Scale
Pasta
- 12 ounces jumbo shells
Vegetables
- 2 medium zucchini, finely diced (approximately 1/2 pound total, 8 ounces)
- 1 1/2 lemons, zested and juiced
Cheese and Dairy
- 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)
Other
- 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
Instructions
- Cook the Pasta: Heat a large pot of water to a boil. Add the jumbo shells and cook according to the package directions until al dente, about 10 minutes. Drain the shells and set aside to cool slightly.
- Prepare the Creamy Pesto Sauce: In a small bowl, combine the basil pesto with the heavy cream. Adjust the consistency by adding extra cream or water if needed to achieve a creamy but pourable sauce. This sauce will thicken when baked.
- Mix the Cheese Filling: In a separate bowl, combine the ricotta cheese, freshly grated Parmesan, egg, dried basil, lemon zest and juice, salt, and pepper. Stir until well mixed.
- Sauté the 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, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Combine Zucchini with Cheese Mixture: Fold the cooked zucchini into the cheese mixture until evenly incorporated.
- Prepare Baking Dish: Preheat the oven to 375°F (190°C). Spoon a thin layer of the creamy pesto sauce on the bottom of a baking dish to prevent sticking.
- Stuff the Shells: Using a spoon, fill each cooked shell with approximately 1.5 to 2 tablespoons of the cheese and zucchini mixture. Place the filled shells in the baking dish, open side up, arranging them evenly.
- Top and Bake: Pour the remaining creamy pesto sauce over the stuffed shells. Sprinkle with 3/4 cup shredded mozzarella and 1/4 cup Parmesan cheese. Bake in the preheated oven until the cheese is melted and beginning to brown, about 20 minutes.
- Garnish and Serve: Remove from oven and garnish with fresh basil if you like. Serve immediately while warm.
Notes
- For a heavier lemon flavor, use the juice and zest of two full lemons.
- You can substitute milk for the heavy cream in the pesto sauce for a lighter version, though the sauce may be less rich.
- If fresh basil is available, use it instead of dried basil for more vibrant flavor.
- This dish is vegetarian but not vegan due to dairy and egg content.
- Make sure not to overcook the shells as they will finish cooking in the oven.
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
