Stuffed Shells with Herbed Zucchini

Stuffed Shells with Herbed Zucchini

Gorgonzola cheese and walnuts add a rich flavor to these stuffed shells. The shells will last several days in the refrigerator and can be frozen. The secret to this sauce is the grated orange rind (zest). To get the most flavor, grate the rind directly over the sauce; the spray will be captured in the sauce. Freeze the sauce separately from the shells to keep them from becoming soggy.

Serves 4.

This meal contains 616 calories per serving, with 28 percent of the calories from fat.


  • 1) Place water for shells on to boil.
  • 2) Preheat broiler.
  • 3) Make stuffed shells.
  • 4) Make zucchini.
  • Stuffed Shells:
  • 24 uncooked jumbo pasta shells
  • Tomato Sauce:
  • 4 cups canned crushed tomatoes
  • 1 medium yellow onion, sliced (2 cups)
  • 4 medium cloves garlic, crushed
  • Grated zest from 2 oranges
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper to taste
  • Stuffing:
  • 2 cups nonfat ricotta cheese
  • 1/3 cup crumbled gorgonzola cheese
  • 2/3 cup chopped fresh parsley
  • 1/3 cup walnut pieces
  • 1/4 cup grated pecorino cheese

Bring a large pot filled with 3 to 4 quarts water to a boil. Add shells and boil 10 minutes. Place tomatoes, onion, and garlic in a medium-sized saucepan. Grate orange zest over sauce. Simmer, covered, 10 minutes. Taste and add sugar, if needed. Add salt and pepper to taste. To make the stuffing, mix together ricotta, gorgonzola, parsley, and walnuts. Drain shells in a colander and let cool a few minutes.

Fill each shell with stuffing and place in a 13 x 9-inch ovenproof serving dish or on a baking tray in a single layer. Spoon sauce over top and sprinkle with pecorino cheese. Place in broiler 5 minutes. Remove and cover with aluminum foil until you are ready to serve.

  • Herbed Zucchini
  • 1 pound zucchini, thinly sliced (4 cups)
  • 1/4 cup water
  • 2 teaspoons olive oil
  • 2 medium cloves garlic, crushed
  • 2 teaspoons dried rosemary
  • Salt and freshly ground black pepper to taste

Preheat boiler. Line a baking tray with aluminum foil. Mix water, olive oil, garlic, and rosemary together in a small bowl. Add zucchini and toss to combine. Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5 inches from heat. Cook 5 minutes. Add salt and pepper to taste. Remove and serve with stuffed shells.

  • Domestic crumbled gorgonzola can be found in most supermarkets.
  • Any type of blue cheese can be used.
  • Parmesan can be substituted for pecorino cheese.
  • Crushed garlic is used in both recipes. Crush all at once and use as needed.
  • The stuffed shells and zucchini both cook in the broiler for the same amount of time. If your broiler is big enough cook them at the same time. Otherwise cook the shells and then the zucchini.
  • If pressed for time, use a bottled spaghetti sauce.


  • 2 medium oranges
  • 1 small bunch fresh parsley
  • 1 pound zucchini
  • 1 small package crumbled gorgonzola cheese (2 ounces needed)
  • 1 small piece pecorino cheese (1 ounce needed)
  • One 16 ounce container nonfat ricotta cheese
  • Two 28-ounce cans crushed tomatoes (36 ounces needed)
  • One 12-ounce box jumbo pasta shells
  • One 2-1/2 ounce package walnut pieces (1-1/2 ounces needed)


  • Garlic
  • Yellow onion
  • Olive oil
  • Dried rosemary
  • Sugar
  • Salt
  • Black peppercorns

Vegetarian Dinner in Minutes
by Linda Gassenheimer
Chronicle Books, $16.95 paperback
144 pages; March 8, 1998
Reprinted by permission.


Vegetarian Dinner in Minutes

Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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