Jumbo pasta shells stuffed with Parmesan and ricotta cheese, mixed with lemon and zucchini. Served with a creamy pesto sauce.
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I am a sucker for Italian food. It is one of my favorite things and there are so many amazing Italian recipes that I love. Stuffed shells are something I have always enjoyed and I love to create new flavor profiles. Zucchini and lemon are perfect together and provide a lighter, fresher flavor to Italian food. These Zucchini Lemon Stuffed Shells with Creamy Pesto Sauce are a fun twist on a classic Italian recipe.
One of my favorite pastas to make when I want something a little lighter, but am still craving pasta, uses zucchini and lemon as the stars. These Zucchini Lemon Stuffed Shells with Creamy Pesto Sauce were inspired by that recipe. The pesto sauce is a perfect herb-focused compliment to these flavors.
To make the Zucchini Lemon Stuffed Shells with Creamy Pesto Sauce, make your cheese mixture with zucchini and lemon, pesto sauce, and cook the shells. Thin out the pesto sauce with some heavy cream or milk as it will thicken in the oven as it cooks. Being a sauce lover, I also like to leave some extra sauce for topping off when serving. Stuff each pasta shell and place in a baking dish. Cover the shells with the creamy pesto sauce, some Mozzarella cheese, and a little Parmesan. Bake off until heated through and the top cheese is melted and golden, approximately 20 minutes.
These Zucchini Lemon Stuffed Shells with Creamy Pesto Sauce can easily be made in advance and frozen for a quick and easy dinner. They would also be great with a red sauce like our Simple Marinara Sauce. Meat eaters? Easily mix in some shredded chicken or sausage to the cheese.