Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Nutrition per serving
Calories2790.2 kcal (140%)
Total Fat139 g (199%)
Carbs240.9 g (93%)
Sugars57.5 g (64%)
Protein146.2 g (292%)
Sodium6541.2 mg (327%)
Fiber26.1 g (93%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Olive oil
for shallow frying, plus more for greasing the pan
4zucchinis
small, thinly sliced
kosher salt
pepper
to taste
1 x 15 ozricotta cheese
container
10 ozwhole milk mozzarella cheese
shredded, divided
¼ cupfresh basil
chopped, plus more for garnish
¼ cupfresh parsley
chopped
⅓ cuppecorino romano cheese
freshly grated, plus more for topping
3 cupsmarinara sauce
store-bought or homemade
0.5 x 12 ozjumbo shells
box
Instructions
Step 1
Heat about 1 inch of olive oil in a large skillet over medium heat. Once hot, fry zucchini, in batches until golden, about 6-8 minutes. Doing this in batches is essential to get nicely golden zucchini. Place on a paper towel, sprinkle with salt, and set aside to drain.
Step 2
Place a large pot of water over high heat for boiling the pasta. Preheat oven to 400ºF.
Step 3
In a small bowl, mix ricotta, about ⅓ of the mozzarella, basil, parsley, and pecorino until combined. Fold in the drained zucchini. Season to taste with salt and pepper.
Step 4
Once water is boiling, heavily salt your water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked).
Step 5
Drain pasta and run under cold water to cool off. Drizzle with a touch of oil, so that the shells don't stick together.
Step 6
Grease a 9x13” baking dish with a bit of olive oil.
Step 7
Add a layer of marinara sauce to cover the bottom of the dish.
Step 8
Fill each shell with ricotta mixture. Place shells in the prepared baking dish as you fill.
Step 9
Top with an even layer of marinara sauce. **
Step 10
Top with remaining mozzarella cheese, and a sprinkle of pecorino romano.
Step 11
Cover with foil and bake for 40 minutes.
Step 12
Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.
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