Italian-American · main

Zucchini and Ricotta Stuffed Shells

Zucchini and Ricotta Stuffed Shells reads umami 6.1, richness 5.2 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 6.1 · Richness 5.2 · Salinity 4.5 · Herbaceous 3.4 · Allium 3.2 · Marine & Briny 2.9 · Sweetness 2.9 · Funk & Ferment 2.2 · Nutty 2.2 · Sourness 1.8 · Floral 1.7 · Warm Spice 1.4 · Bitterness 1.4 · Fruity 1.1 · Citrus 1.1 · Earthy 1.1 · Heat 0.7

What's in it (13)

• jumbo shrimp — 340 g
• zucchini — 907 g
• salt — 5 g
• olive oil — 27 g
• garlic — 9 g
• fresh ricotta — 425 g
• egg — 100 g
• parmesan cheese — 114 g
• basil — 7 g
• black pepper — 1 g
• nutmeg — 1 g
• marinara sauce — 680 g
• mozzarella cheese — 170 g

Time & effort: about 1 hr 27 min (1 hr 22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 186.5 kcal, 8.4 g protein, 8.9 g fat, 18.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of well-salted water to a boil. Cook the jumbo shells until just al dente, 9-10 minutes (they'll finish softening in the oven). Drain and spread in a single layer on a baking sheet to cool and prevent sticking. Preheat the oven to 375°F.
2. Toss the grated zucchini with 1/2 teaspoon of the salt in a colander set over the sink; let stand 10 minutes to draw out excess liquid, then squeeze firmly in a clean kitchen towel until mostly dry — this step keeps the filling from turning watery in the oven.
3. Heat the olive oil in a large skillet over medium heat. Add the drained zucchini and garlic; sauté, stirring occasionally, until any remaining moisture has cooked off and the zucchini is lightly golden at the edges, 5-6 minutes. Remove from heat and let cool 5 minutes.
4. In a large bowl, stir together the ricotta, egg, 3/4 cup of the Parmesan, basil, black pepper, nutmeg, the remaining 1/2 teaspoon salt, and the cooled zucchini mixture until evenly combined — this is your filling.
5. Spread 1 cup of the marinara sauce over the bottom of a 9x13-inch baking dish.
6. Fill each cooled shell with about 1 1/2 tablespoons of the ricotta filling and arrange them open-side up in the baking dish in a single snug layer.
7. Spoon the remaining marinara sauce over and around the shells, then scatter the mozzarella and remaining 1/4 cup Parmesan on top.
8. Cover tightly with foil and bake until the sauce is bubbling at the edges, about 25 minutes. Uncover and bake until the cheese is melted and golden in spots, 10-12 minutes more.
9. Let the dish rest 5 minutes before serving so the filling sets and the shells hold together when plated.

Dishes with a similar flavor shape

• Spinach and Four-Cheese Stuffed Shells — Italian-American
• Spinach and Ricotta Stuffed Shells — Italian
• Baked Stuffed Shells with Spinach and Ricotta — Italian-American
• Three-Cheese Stuffed Shells with Marinara — Italian-American
• Mirliton and Shrimp Casserole — Cajun/Creole

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.