Best Zucchini Ricotta Shells Recipes

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

ZUCCHINI AND SHELLS

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

PASTA SHELLS WITH ZUCCHINI & SPINACH

Steps:

• FILLING: Melt butter over medium heat in a large, heavy dutch oven.
• Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
• PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
• Grate& place in a colander in the sink.
• sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
• Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
• Add drained zucchini to dutch oven& cook until any moisture evaporates.
• PREPARE SPINACH: Wash well& trim off tough stems.
• Place leaves, with water from washing still clinging to them, in a large pot.
• Cook for a few minutes or just until leaves have wilted.
• Let cool, then wring dry in a clean tea towel& chop.
• Add spinach to the dutch oven and combine thoroughly.
• Remove from heat& allow the mixture to cool.
• Drain off excess liquid.
• Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
• Add Parmesan and seasonings; mix well.
• Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
• SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
• Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
• Cook for 30- 45 minutes or until sauce has thickened.
• Purée and test for seasonings.
• Set aside.
• Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
• Drain well and rinse with cold water to stop cooking and prevent sticking.
• Using a colander, gently shake shells to drain excess water.
• Lightly grease a 13 x 9 inch casserole dish.
• Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
• Pour sauce over the shells& sprinkle with Parmesan cheese.
• (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
• Bake at 350°F for 40-50 minutes or until heated through and bubbling.

RICOTTA STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

ZUCCHINI & RICOTTA SHELLS

Steps:

• In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
• Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
• In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.