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When it comes to hearty and comforting dishes, Creamy Zucchini Alfredo Stuffed Shells stand out as a crowd-pleaser that effortlessly combines the richness of pasta with the freshness of vegetables. This dish captures the essence of home cooking, where every bite is filled with creamy textures and robust flavors. The velvety Alfredo sauce enveloping the stuffed shells creates a delightful experience, making it a perfect choice for family dinners or gatherings where you want to impress without spending hours in the kitchen.

Zucchini Alfredo Stuffed Shells

Discover the perfect dish for your next family dinner or gathering with Creamy Zucchini Alfredo Stuffed Shells. This comforting recipe features jumbo pasta shells generously filled with a delicious blend of ricotta, mozzarella, and sautéed zucchini, all enveloped in a rich Alfredo sauce. It's simple to prepare, making it ideal for busy weeknights or special occasions. Indulge in the satisfying flavors and textures that bring everyone together at the table.
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Ingredients
  

12 jumbo pasta shells

2 medium zucchinis, grated

1 tablespoon olive oil

2 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1 cup Alfredo sauce (store-bought or homemade)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook Pasta Shells: In a large pot of boiling salted water, cook the jumbo shells according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

      Sauté Zucchini: In a skillet, heat olive oil over medium heat. Add the grated zucchini and sauté for about 4-5 minutes, or until they are softened. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.

        Mix the Filling: In a large bowl, combine the sautéed zucchini and garlic, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, salt, pepper, and nutmeg. Mix until well combined.

          Fill Shells: Carefully spoon the zucchini filling into each cooked jumbo shell, packing them gently but firmly.

            Prepare Baking Dish: Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the top of the shells.

              Top with Cheese: Sprinkle the remaining mozzarella cheese on top of the Alfredo sauce.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Once out of the oven, let the dish stand for about 5 minutes. Garnish with fresh basil leaves if desired, then serve hot.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6