• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hip Foodie Mom
  • Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Zucchini and Mushroom Stuffed Pasta Shells

August 11, 2014 by hipfoodiemom 33 Comments

Facebook
Pinterest50
Twitter
50Shares
Jump to Recipe Print Recipe

This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

It’s Monday you guys and I’m here with something fabulous.

It took me a week to get back into the swing of things and to recover from my vacation. Why is it that we always need a vacation after a vacation?! Anyway, after adjusting back to my correct time zone and feeling at home in my kitchen again, I dove in over the weekend and cooked and photographed 6 dishes for the blog. Crazy town USA.

As a food blogger, it’s important to stay informed of new products, food trends, food news etc. .  and I’m here today to tell you about Le Creuset’s new line of Le Creuset Stainless Steel Saucepan

We all use and love their This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

I made my favorite homemade marinara sauce and loved it! This stainless steel saucepan heats up tremendously fast and evenly and has a self-sealing lid that locks in moisture, while a relief vent releases steam to prevent boil-over. The inside layer is made of surgical-grade stainless steel for a safe and stable cooking surface and also has laser-etched interior capacity markings on the inside to make measuring easy. I also used this saucepan last weekend to make hot cocoa just to test how quickly this baby can heat up. I love it. Now, I just need the rest of the This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

It’s Monday so I wanted to make something vegetarian and I don’t know about you but I can’t get enough zucchini in my life right now. Question for you: when making stuffed pasta shells, do you bake and serve them shell opening side up or down? For this recipe, I liked baking and serving them up so you can see the lovely julienned strips of zucchini.

This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

Don’t you want to just dive in?!

This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

You’ve got to try this recipe! I hope you can enjoy this one for an upcoming Meatless Monday. .  or maybe even tonight?!!

This recipe is a family favorite! I love making this in the summer when zucchini is in season and everywhere! My kids just gobble this down and don't even realize it’s packed with vegetables! Give my Zucchini and Mushroom Stuffed Pasta Shells a try!

Print Recipe

Zucchini and Mushroom Stuffed Pasta Shells

Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Main
Servings: 4 to 6
Author: Hip Foodie Mom

Ingredients

For the marinara sauce:

  • 1-2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic minced
  • 2-3 fresh sprigs oregano
  • 1-2 fresh sprigs of thyme
  • 1 28- ounce can of crushed tomato sauce
  • 1 28- ounce can diced tomatoes
  • 1 teaspoon red chili pepper flakes
  • Salt and pepper to taste

For the stuffed pasta shells:

  • 1/2 lb. jumbo sized pasta shells for stuffing
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 cloves garlic minced
  • 1 small onion diced
  • 1 medium zucchini unpeeled and julienned
  • 2 to 3 cups cremini mushrooms chopped finely or diced
  • Salt and pepper to taste
  • 1 cup fresh ricotta
  • 1 cup shredded mozzarella cheese

Instructions

For the marinara sauce:

  • Heat the olive oil in a medium to large sized saucepan or Dutch oven over medium high heat. Add the garlic, oregano and thyme sprigs and allow everything to cook in the olive oil for about 2-3 minutes.
  • Pour in the crushed tomato sauce and diced tomatoes and mix well. Bring to a boil, turn the heat down to medium-low and let simmer for about 20 minutes. Stirring occasionally.
  • Season with the red chili pepper flakes and salt and pepper. Mix well and let cook for an additional 10 minutes more. Remove from heat and set aside. Remove the oregano and thyme sprigs and discard.

For the stuffed pasta shells:

  • Cook the jumbo sized pasta shells according to package instructions; cook to al dente only. Remove from heat, drain, rinse and set aside.
  • Preheat oven to 375 degrees. Using a medium to large sized nonstick skillet over medium high heat, heat the olive oil for about a minute. Add the garlic and onions and sauté for 2-3 minutes. Add the zucchini and mushrooms and cook about 4-5 minutes, until soft and tender. Season with salt and pepper and mix well. Remove from heat and set side.
  • Using a large mixing bowl, combine the slightly cooled zucchini and mushroom mixture (discarding any liquid) with the ricotta cheese. Mix well. Using a 9x13 casserole baking dish, pour in about 1 cup of the marinara sauce on the bottom, covering the dish.
  • Stuff the pasta shells with the zucchini, mushroom and ricotta mixture and place open side up or down (your preference) into the baking dish on top of the marinara sauce. Continue until the baking dish is full.
  • Ladle another 1 to 2 cups of the marinara sauce over the pasta shells and sprinkle the shredded mozzarella cheese over the top. Cover the baking dish with foil and bake for about 25 minutes, or until the inside is heated through. Remove the foil and bake for another 5 minutes or until the cheese is melted nicely. Serve immediately.

Inspired by Skinny Taste’s Zucchini Stuffed Lasagna Rolls

 

Disclosure: This is not a sponsored post. The stainless steel saucepan featured above was sent to me to test. All opinions expressed here are 100% my own.

 

You might also like...

  • Mexican Spice-Rubbed Tri-Tip

    Mexican Spice-Rubbed Tri-Tip

  • WEEKNIGHT PASTA WITH TURKEY AND SPINACH

    WEEKNIGHT PASTA WITH TURKEY AND SPINACH

  • Bibimbap Tacos

    Bibimbap Tacos

Facebook
Pinterest50
Twitter
50Shares

Related

Filed Under: Meals, Pasta, Vegetarian

Previous Post: « Cherry Chocolate Hazelnut Scones
Next Post: Our Summer and Fruttare Frozen Fruit Bars »

Reader Interactions

Comments

  1. Erin | The Law Student's Wife

    August 11, 2014 at 7:18 am

    This is 27 kinds of gorgeous and SO exciting about the new line! I heart every piece of Le Creuset I own, and know I’d love these too!

    Reply
    • hipfoodiemom

      August 11, 2014 at 7:25 am

      Thanks so much Erin!! Now I’m eyeing the stainless steel fry pan. . so pretty!!

      Reply
  2. Alice

    August 11, 2014 at 7:42 am

    I’m a carboholic from way back and fresh zesty pasta like this is the perfect mid week treat. I also heart Le Crueset anything, so your post definitely appeals to me! Who wouldn’t love bright shiny, new things!

    Reply
    • hipfoodiemom

      August 11, 2014 at 4:39 pm

      oh yes . . love me some bright, shiny new things! Always! 🙂 Thank you Alice!

      Reply
  3. Ashley | Spoonful of Flavor

    August 11, 2014 at 8:50 am

    Yes, I do just want to dive in! I always love Le Creuset so I definitely need to check out the new stainless steel cookware. And these stuffed shells look perfect for dinner! Pinned!

    Reply
    • hipfoodiemom

      August 11, 2014 at 4:49 pm

      Thanks so much, Ashley!! yes, definitely check out the new stainless steel line!

      Reply
  4. Kelly - LEFT SIDE OF THE TABLE

    August 11, 2014 at 9:30 am

    Yes, I want to dive into this dish, and roll around in it 😀 It seriously looks awesome. I love stuffed anything, and having zucchini in it makes it healthy right?! Or healthier I should say! Great way to hide veggies for kids I bet! Thanks for sharing, Alice. Have a wonderful Monday!

    Reply
    • hipfoodiemom

      August 11, 2014 at 4:55 pm

      Thanks so much, Kelly!! great way to hide the veggies for my husband! 😛

      Reply
  5. Zainab

    August 11, 2014 at 12:14 pm

    This is all kind of goodness!! I love stuffed shells and what a great way to use up my veggies leftover from today’s galette. Btw, I feel you on crazy town USA. I baked and photographed 5 recipes for the blog this weekend!!

    Reply
    • hipfoodiemom

      August 11, 2014 at 4:57 pm

      Zainab, I feel you sister. . at least we got it done, right? and now we can enjoy our dishes and desserts! I love taking just a few days to cook up a storm and photograph. . for whatever reason, I feel more productive that way. . the only downside is that I end up with a refrigerator (or 2 I should say, we have one in the garage too) full of food. I invited friends over on Saturday to help EAT.

      Reply
  6. Nancy @ gottagetbaked

    August 11, 2014 at 1:29 pm

    I’m printing this out so that I can make this asap, Alice. Lately, I’ve just about given up on menu planning. Tony’s been doing all of it, as well as the cooking (lucky me!) but seriously, I can’t come up with anything tasty and healthy. This fits the bill – your stuffed shells look fantastic, as do these beautiful photos. My mouth is watering!

    Reply
    • hipfoodiemom

      August 11, 2014 at 4:59 pm

      Awh thanks so much, Nancy! Because of the blog and my kids, I have to keep up with the menu planning but hey, sometimes ordering pizza or picking something up is absolutely in order! and kudos to Tony. Dude, you got yourself a good apple. 🙂 love him!

      Reply
  7. Kathi @ Deliciously Yum!

    August 11, 2014 at 4:08 pm

    I’ve made stuffed shells many different ways, but have never tried adding zucchini to mine. They look so mouthwatering & delicious. And yay for Le Creuset – they make the best cookware and the new line looks so great!!

    Reply
    • hipfoodiemom

      August 11, 2014 at 5:01 pm

      Thanks so much, Kathi! oh the zucchini is fabulous! I’ve been adding zucchini to everything lately. . you’ve got to try it! and yes, love Le Creuset!!

      Reply
  8. Maria | Pink Patisserie

    August 11, 2014 at 5:45 pm

    Beautiful dish and equally gorgeous saucepan! I completely agree about the vacation thing.. I’m having a hard time getting back in the blogging swing of things and it’s been well over a week!

    Reply
    • hipfoodiemom

      August 11, 2014 at 6:42 pm

      Thanks so much, Maria! I say don’t sweat it, enjoy the rest of the summer and come back refreshed and when you’re ready. Blogging is hard work, yo. 🙂

      Reply
  9. Alyssa (Everyday Maven)

    August 11, 2014 at 6:12 pm

    I do want to dive in to that plate!! It looks amazing.

    Reply
    • hipfoodiemom

      August 11, 2014 at 6:42 pm

      Thanks so much, Alyssa!!

      Reply
  10. Jennie @themessybakerblog

    August 11, 2014 at 9:35 pm

    I so badly want these shells piled high on my plate. So much saucy goodness.

    Reply
  11. Monet

    August 11, 2014 at 11:04 pm

    These look so good! Aren’t stuffed shells the very best? And I completely agree…it does take a long while to get back into the swing of things after vacation!

    Reply
  12. Jocelyn (Grandbaby Cakes)

    August 12, 2014 at 7:37 am

    OMG girl these are magical. So I have never tried zucchini as the main ingredient for a dinner but these looks so amazing and fulfilling that I actually think I could get my husband to try it. And they are covered in red sauce which is key for him.

    Reply
    • hipfoodiemom

      August 12, 2014 at 8:26 am

      Thanks so much, Jocelyn! oh my gawd, girl . . you need to! I can’t get enough zucchini this summer and my husband, who is a true meat lover and eater, really enjoyed this dish and although had to state something about there being no meat, love it! It’s really yummy!

      Reply
  13. Arpita@ TheGastronomicBong

    August 12, 2014 at 8:27 am

    Yum!! This looks uber delicious.. I was looking for some veg pasta recipes and this looks absolutely perfect.. cant wait to try this! 🙂

    Reply
  14. Polly @ Tasty Food Project

    August 12, 2014 at 10:54 am

    Stuffed pasta is my favorite kind of pasta so I will definitely love this dish! I like making my own marinara too! It’s so much better than store bought stuff!

    Reply
  15. Jessica @ Jessica in the Kitchen

    August 12, 2014 at 12:18 pm

    OH BOY! These pasta shells looks SO good. Loving the veggie ingredients Alice!

    Reply
  16. Kelly

    August 12, 2014 at 1:55 pm

    Wow 6 dishes? Way to go Alice, that is crazy town! You bet I want to dive right into this dish! It looks mouthwatering and such an awesome way to use up some zucchini. Love Le Creuset and the stainless steel line looks great!

    Reply
  17. Marla Meridith

    August 13, 2014 at 8:27 am

    Must make this for dinner!!

    Reply
    • hipfoodiemom

      August 13, 2014 at 9:40 am

      Thanks so much for the visit, Marla!! you will love this stuffed pasta!

      Reply
  18. Amanda

    August 13, 2014 at 10:01 am

    This is lovely. I really need ways to use our Zucchini in savory ways, and I can’t wait to make this!!!

    Reply
    • hipfoodiemom

      August 13, 2014 at 5:58 pm

      Thanks so much Amanda! My meat loving husband even loved this!

      Reply
  19. Melanie | Melanie Makes

    August 13, 2014 at 1:44 pm

    This looks absolutely delicious, Alice – perfect for summer and a Meatless Monday dish!

    Reply
    • hipfoodiemom

      August 13, 2014 at 5:56 pm

      Thanks so much, Melanie! I hope you give this one a try!

      Reply

Trackbacks

  1. Healthy Weekly Meal Plan 8.13.16 says:
    March 18, 2017 at 7:00 pm

    […] stock up the fridge again and to see all of my fruits and veggies in the house. I made a version of this this week (but used lasagna noodles and used a vegetable peeler for the zucchini), lots of salads, […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • TikTok
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Facebook

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Instant Pot Pasta e Fagioli! Made with diced tomatoes and more, you won’t believe how incredible this Pasta e Fagioli is!
Rosemary Focaccia Bread using the pan pizza dough recipe from Food 52. This recipe takes time but is so worth it and super versatile.
Sheet Pan Meatballs! So delicious and so easy to make! This recipe uses a combination of lean ground beef and Italian sausage. 
Pasta with Tomatoes and Artichokes! So easy to make! Cook the mini cherry tomatoes until they burst! They are lovely with the garlic and oil.
Cottage cheese egg omelette! This is my version of the cottage cheese eggs viral recipe. Rich, creamy and so flavorful, I hope you try this!
5 Ways To Enjoy Bell Peppers!! I'm trying to eat lighter these days and these quick and delicious hacks using bell peppers are delicious! 
Lemon Dill Garlic Aioli! So delicious and so easy to make! Zippy, flavorful and so delish! This would be terrific on just about anything!



Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2025 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

Copyright © 2025 Hip Foodie Mom on the Foodie Pro Theme

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.