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When it comes to comfort food, few dishes can rival the rich, creamy allure of stuffed pasta shells. Among these, Creamy Zucchini Alfredo Stuffed Shells stand out not just for their delicious flavor but also for their appealing presentation and versatility. This recipe combines the comforting essence of traditional Italian cooking with the fresh, vibrant addition of zucchini, making it a perfect choice for family dinners, potlucks, or a cozy night in.

Zucchini Alfredo Stuffed Shells

Indulge in the creamy goodness of Creamy Zucchini Alfredo Stuffed Shells, a delightful blend of rich flavors and wholesome ingredients. This recipe showcases jumbo pasta shells filled with a luscious mixture of zucchini, ricotta, mozzarella, and Parmesan, all smothered in a velvety Alfredo sauce. Perfect for family dinners or gatherings, these stuffed shells are not only delicious but versatile, accommodating various dietary preferences. Discover the joy of cooking with fresh ingredients and bring this comforting dish to your table for a satisfying meal everyone will love.
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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 (plus additional for topping)

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1 cup Alfredo sauce (store-bought or homemade)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 375°F (190°C) to prepare for baking.

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Add the jumbo shells and cook according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the shells in a colander and rinse them under cold water to prevent further cooking. Set them aside.

      Sauté the Zucchini: Heat the olive oil in a large skillet over medium heat. Add the grated zucchini and sauté for approximately 4-5 minutes, stirring occasionally, until the zucchini is tender and slightly browned. Incorporate the minced garlic and continue to sauté for an additional minute, until fragrant. Remove from heat and allow the mixture to cool slightly.

        Prepare the Filling: In a large mixing bowl, combine the sautéed zucchini and garlic mixture with the ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, salt, black pepper, and nutmeg. Stir well until all ingredients are thoroughly mixed and the filling is creamy.

          Stuff the Shells: Using a small spoon or a piping bag, carefully fill each cooked jumbo shell with the zucchini mixture. Pack the filling gently but firmly to ensure they hold their shape.

            Prepare the Baking Dish: Spread a thin layer of Alfredo sauce across the bottom of a 9x13 inch baking dish. Lay the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the top of the stuffed shells, ensuring they are well coated.

              Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese generously on top of the Alfredo sauce, creating a gooey, cheesy layer.

                Bake to Perfection: Cover the baking dish with aluminum foil to keep the moisture in and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

                  Garnish and Serve: Once out of the oven, let the dish stand for about 5 minutes to set. Optionally, garnish with fresh basil leaves for a pop of color and additional flavor. Serve hot and enjoy this comforting dish!

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