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Baked Spicy Zucchini and Pesto Cheese Stuffed Shells. For nights if you’re in search of methods to make use of up your backyard zucchini and contemporary herbs – and in addition craving Italian! Jumbo pasta shells full of basil pesto and ricotta cheese, then baked in a spicy vodka sauce with zucchini. This dish is tacky and so scrumptious! It’s a terrific summer time pasta that can simply transition into the autumn.
I’m residence and again within the kitchen immediately! All the time good to be residence, however I’m really excited to be touring extra quickly. Now that I’m residence, we have now extra contemporary herbs than I actually know what to do with! I’m impressed to try to make use of the whole lot up.
Clearly, I made these stuffed shells earlier than leaving, however I’m desirous to share this dish with you all! I like making and serving stuffed shells, however for some purpose, I solely make them occasionally. After I do make them, I at all times have enjoyable adapting the dish for the season.
I do know all of us wish to be cooking and consuming with zucchini proper now, so this seems like the right option to do it.
Leaping into the small print
Initially once I determined I wished to make these shells, I wasn’t considering that I would come with a vodka sauce within the recipe. Nevertheless, as I used to be cooking the dish I made a decision, why not do a vodka sauce?”. Sure, simple sufficient, so I went for it and made these shells additional yummy!
Begin off by boiling the shells. Whenever you drain them, you’ll want to save a few of the pasta cooking water to assist skinny out the sauce.
Now make the sauce. Cook dinner each the spicy Italian sausage and the zucchini collectively in an enormous, oven-safe skillet if in case you have one. I like to make use of an oven-safe skillet so the shells can go proper from the range to the oven.
When the sausage is browned, the zucchini ought to have a pleasant sear to it. That is if you’ll wish to stir within the tomato paste. All the time prepare dinner the tomato paste for a few minutes earlier than including within the water. Cooking the tomato first reactivates the flavors and helps intensify the sauce. I additionally added contemporary thyme and oregano. If you happen to don’t have contemporary herbs, dried shall be nice too!
Pour within the vodka, add some milk, season the sauce up, and let the whole lot simmer.
Whereas the sauce simmers, combine the ricotta with the provolone and pesto, Then stuff the combo proper into the pasta shells. Add the shells to the sauce. Then add the mozzarella cheese on high and throw the entire thing into the oven to bake!
Because the dish bakes it smells nearly as if you’ve obtained a lasagna baking, so scrumptious!
And that’s it. Prime with contemporary basil and serve! It’s a beautiful Italian-inspired meal for these summer time days. And it at all times comes out trying fairly too, so this dish is enjoyable to entertain with!
Searching for August pasta recipes? Listed here are a couple of concepts:
Lastly, when you make these Spicy Zucchini and Pesto Cheese Stuffed Shells you’ll want to depart a remark and/or give this recipe a ranking! Above all, I like to listen to from you guys and at all times do my greatest to answer each remark. And naturally, when you do make this recipe, don’t neglect to tag me on Instagram! Wanting by the images of recipes you all have made is my favourite!
Spicy Zucchini and Pesto Cheese Stuffed Shells
Energy Per Serving: 517 kcal
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this web site will not be assured.
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1. Preheat the oven to 425° F. Evenly grease a baking dish or use an oven-safe skillet and skip the dish. 2. Convey a big pot of salted water to a boil over excessive warmth and boil the pasta till al dente in accordance with bundle instructions. Reserve 1 cup of pasta cooking water, then drain. 2. In the meantime, prepare dinner the hen sausage and zucchini in a big skillet over medium warmth till browned throughout, about 5 to eight minutes. Scale back the warmth to low, add the tomato paste, thyme, and oregano. Cook dinner 1-2 minutes, then add the vodka. Simmer 1 minute, pour within the milk plus 1/3 cup pasta cooking water. season with salt and pepper. Simmer for 10 minutes or till the sauce thickens barely, however remains to be saucy. Style and regulate seasonings as wanted.4. In a medium bowl, mix the ricotta, provolone, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the sauce into the underside of the ready baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese combination into every shell, inserting the crammed shell into the baking dish as you go. Spoon the remaining sauce over the shells, then drizzle the remaining pesto. Add the mozzarella.6. Bake 15-20 minutes or till the cheese has melted. Serve with contemporary basil. Take pleasure in!