📖 Instructions

1. Preheat your oven to 375°F (190°C). Grab your favorite 9x13 inch baking dish and lightly grease it. Trust me, you don't wanna skip this step unless you enjoy scraping burnt cheese off dishes... which I certainly don't.
2. In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to the package directions, usually about 8-10 minutes. You want them al dente – slightly firm. No one likes mushy shells! Once cooked, drain the pasta and gently rinse with cold water to stop the cooking process. Set aside to cool.
3. While the pasta is cooking, prepare the zucchini. Grate two medium zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. Seriously, get every last drop! This prevents the filling from becoming too watery.
4. In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, squeezed zucchini, beaten egg, minced garlic, chopped fresh basil, salt, black pepper, and a pinch of red pepper flakes (if you like a little kick). Mix everything together until well combined. Taste and adjust seasonings as needed. Don't be shy with the parmesan, its cheese after all!
5. Now comes the fun part. Using a spoon or your fingers (washed, of course!), carefully stuff each cooked pasta shell with the ricotta-zucchini mixture. Be generous! Place the stuffed shells in the prepared baking dish, arranging them snugly side-by-side.
6. Pour your favorite marinara sauce evenly over the stuffed shells, making sure they're nicely covered. Don't skimp on the sauce either. I sometimes like to sneak a little pesto into the sauce for an extra layer of flavor.
7. Sprinkle the shredded mozzarella cheese evenly over the sauce-covered shells. This will create a beautiful, golden-brown crust as it bakes.
8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it – every oven is different!
9. Remove the baked stuffed shells from the oven and let them rest for about 5-10 minutes before serving. This allows the filling to set slightly and prevents you from burning your mouth. Garnish with extra fresh basil, if desired. Serve warm and enjoy every cheesy, delicious bite!