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Baked Spicy Zucchini and Pesto Cheese Stuffed Shells. For nights when you’re looking for ways to use up your garden zucchini and fresh herbs – and also craving Italian! Jumbo pasta shells stuffed with basil pesto and ricotta cheese, then baked in a spicy vodka sauce with zucchini. This dish is cheesy and so delicious! It’s a great summer pasta that will easily transition into the fall.
I’m home and back in the kitchen today! Always good to be home, but I’m actually excited to be traveling more soon. Now that I am home, we have more fresh herbs than I really know what to do with! I’m inspired to attempt to use everything up.
Obviously, I made these stuffed shells before leaving, but I’m eager to share this dish with you all! I love making and serving stuffed shells, but for some reason, I only make them every so often. When I do make them, I always have fun adapting the dish for the season.
I know we all want to be cooking and eating with zucchini right now, so this feels like the perfect way to do it.
Jumping into the details
Originally when I decided I wanted to make these shells, I wasn’t thinking that I would include a vodka sauce in the recipe. However, as I was cooking the dish I decided, why not do a vodka sauce?”. Yes, easy enough, so I went for it and made these shells extra yummy!
Start off by boiling the shells. When you drain them, be sure to save some of the pasta cooking water to help thin out the sauce.
Now make the sauce. Cook both the spicy Italian sausage and the zucchini together in a big, oven-safe skillet if you have one. I like to use an oven-safe skillet so the shells can go right from the stove to the oven.
When the sausage is browned, the zucchini should have a nice sear to it. This is when you’ll want to stir in the tomato paste. Always cook the tomato paste for a couple of minutes before adding in the water. Cooking the tomato first reactivates the flavors and helps intensify the sauce. I also added fresh thyme and oregano. If you don’t have fresh herbs, dried will be great too!
Pour in the vodka, add some milk, season the sauce up, and let everything simmer.
While the sauce simmers, mix the ricotta with the provolone and pesto, Then stuff the mix right into the pasta shells. Add the shells to the sauce. Then add the mozzarella cheese on top and throw the whole thing into the oven to bake!
As the dish bakes it smells almost as though you’ve got a lasagna baking, so delicious!
And that’s it. Top with fresh basil and serve! It’s a wonderful Italian-inspired meal for these summer days. And it always comes out looking pretty too, so this dish is fun to entertain with!
Looking for August pasta recipes? Here are a few ideas:
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
One Pot Creamy Roasted Red Pepper Chicken Pasta
Lastly, if you make these Spicy Zucchini and Pesto Cheese Stuffed Shells be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Zucchini and Pesto Cheese Stuffed Shells
Servings: 8
Calories Per Serving: 698 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 pound ground spicy Italian chicken sausage
- 3 zucchini, chopped (about 1 1/2 cups chopped)
- 1/3 cup tomato paste
- 1/3 cup vodka
- 1 cup milk
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- kosher salt and pepper
- 1 pound jumbo shells
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 3/4 cup basil pesto
- 4 ounces mozzarella, torn
- fresh basil for, serving
Instructions
- 1. Preheat the oven to 425° F. Lightly grease a baking dish or use an oven-safe skillet and skip the dish. 2. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain. 2. Meanwhile, cook the chicken sausage and zucchini in a large skillet over medium heat until browned all over, about 5 to 8 minutes. Reduce the heat to low, add the tomato paste, thyme, and oregano. Cook 1-2 minutes, then add the vodka. Simmer 1 minute, pour in the milk plus 1/3 cup pasta cooking water. season with salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly, but is still saucy. Taste and adjust seasonings as needed.4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled 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 until the cheese has melted. Serve with fresh basil. Enjoy!
Yet another hit! Flavorful, delicious, and made the house smell divine. I am excited for tomorrow’s leftovers!
Hey Katherine,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
This was delicious! I swapped spicy pork sausage for chicken because it’s what I had. A keeper! Thanks!
Hey there,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Could I use Italian sausage (as opposed to spicy)? Thinking of the kids. ☺️
Hey there,
Totally, that will work well for you! I hope you love this recipe, let me know how it turns out! xx
Thank you! I’m also wondering if this this something that could be made ahead of time?
For sure, just make up until the baking point and then bake when you are ready to serve!
I made this last night and it was fantastic. I used half mild sausage/half hot. Used combo of zucchini and yellow sqauash. Can’t wait to make it again. 🙂
Hey Connie,
Perfect! I am so glad to hear that this recipe was a winner, thanks so much for making it! xTieghan
First let me say I love your recipes and the easy of preparing them. At least once a week I try one out on my family and they are always a hit.
I made a few changes for what I could find at my grocery store. I could only get chicken sausage in links so I removed the skins and put them in a food processor. I shredded the zucchini because my daughter won’t eat anything green and she loved the meat sauce ?
I made my own basil pesto and used that in the ricotta mixture. I used manicotti because I couldn’t find jumbo shells. I did not cook them before using them (I also do this w regular lasagna noodles) I used a piping bag to fill the manicotti and placed them on top of the meat sauce and layered more sauce and the extra ricotta on top. I covered w foil and baked at convection 325 for an hour, checked the noodles then uncovered and baked for 30 more minutes.
Delicious. Delicious. Delicious
Hey Dawn,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Thanks for sharing what worked well for you! Have a great Monday! xTieghan
I made this last night and loved it. The only bad part is that it did not win over my husband and mother (she lives with us) – neither likes ricotta. The best part, then, I have the leftovers to enjoy. I had to use manicotti shells. Went to two different stores and could not find large shells.
Hey Valerie,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
MY mom doesn’t like it either, maybe try using cottage cheese in place of ricotta, I’ve heard people substitute it in lasagna.
I can’t wait to try this recipe!
What is the brand of sausage you used?
Hey Kayla,
I typically get my sausage from Five Marys Farm or from Whole Foods, they have great options! Please let me know if you have any other questions! xTieghan
This pasta is delightful! The only thing I would say is that (atleast for me) the proportions of the pasta to the cheese filling mixture and the sauce seemed a little off. Next time, I may use a little less of the jumbo shells. Otherwise, this is my new go to for pasta night! 🙂
Hey Madeline,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
Again another new favorite! It will be in the dinner rotation for sure. We have never been disappointed by one of your recipes! Thanks!!
Hey Kathryn,
Happy Saturday! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed! xx
Holy Moly, does this look delicious ! Sadly, I don’t want to buy vodka for just this dish. What could I substitute?
Hey Joyce,
You could use broth or water in place of the vodka. Please let me know if you give this recipe a try, I hope you love it! xx
LOOKS TERRIFIC ! JUST A QUESTION/SUGGESTION: WHEN YOU REFER TO A LARGE CAST IRON PAN OR A GENERIC BAKING DISH ….. COULD YOU TOSS IN A SIZE, PLEASE ? DID YOU USE A 12″ PAN & DO YOU MEAN A 9 X 13 DISH OR SOMETHING ELSE ? I REALIZE YOU GRAB WHAT YOU ALWAYS GRAB & IT BECOMES INSTINCTIVE BUT WE “MORTALS” NEED A BIT MORE GUIDANCE, SOMETIMES, ‘SPECIALLY THE FIRST-TIME-ROUND.
THX & KEEP UP THE GOOD WORK !!!
Hi Toni,
For this recipe I used a 12 inch skillet. Let me know if you give the dish a try, I hope you love it! xx
Got your email with this recipe this morning; made the shells for dinner this evening! Delicious! I didn’t have vodka so used chicken broth. We all enjoyed the zucchini and sausage combination! My teenagers loved it!
Hey Kirsten,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
it’s been a while since we’ve had stuffed shells here, these look delish., and just a few morsels for me please, I like to think that I am dieting but my figure says otherwise…getting rounder in the middle like dough from all the sitting that I do all day long. Thank you for sharing!
Thanks!! I hope you love the recipe!! xx
Can’t wait to try! Wondering though… I can’t stand mushy, too soft zucchini… does it get really soft and do you have recommendations to avoid that and have a crunchier zucchini bite? Or is it kind of like veggie lasagna all mixed and you can’t really tell? Thanks!!
Hey Aileen,
I personally don’t think it is mushy, more like a veggie lasagna feel. I hope you love this recipe, please let me know if you give it a try! xTieghan
Yum! I need to use GF pasta and can’t find jumbo shells. Could I use another, smaller shaped pasta and layer the sauces?? Thanks! Love your recipes!
Hey Michelle,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
sounds good . Will try! can you assemble ahead a few hours before baking? I like to enjoy my company
Totally!
The recipe looks really good !!! I was inquiring if you are considering having videos with your recipes >>>> This would be like having a chef coaching the student >>> Sometimes recipes translate more effectively via video ….
Thanks Greg! You can view all of my video recipes via IG or Tik Tok. Please let me know if you have any other questions! xx