Stuffed Round Zucchini, Peppers, or Jumbo Pasta Shells
A versatile, savory sausage, ricotta, and Queijo da Ilha filling that's equally at home in round zucchini, bell peppers, or jumbo pasta shells. The fennel, mushrooms, ricotta, and cheese create a rich, flavorful filling that stays light and creamy.
Main CourseYield ¼ batchScaled Quarter — ¼×
Main CourseYield ⅓ batchScaled Third — ⅓×
Main CourseYield ½ batchScaled Half — ½×
Main CourseYield 1 batchScaled Original — 1×
Main CourseYield 2 batchesScaled Double — 2×
Main CourseYield 3 batchesScaled Triple — 3×
Main CourseYield 4 batchesScaled Quadruple — 4×
Ingredients
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Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Ingredients
Tap one to check it off
Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Ingredients
Tap one to check it off
Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Ingredients
Tap one to check it off
Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Ingredients
Tap one to check it off
Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Ingredients
Tap one to check it off
Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Ingredients
Tap one to check it off
Instructions
- Prepare the vegetables: If using zucchini or peppers, remove the tops and hollow them out. Lightly salt the inside of each vegetable and let stand for 10-15 minutes while preparing the filling. Pat dry before stuffing.
- Sauté the aromatics: Heat the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook until they begin to soften, about 5-6 minutes. Add the mushrooms and continue cooking until they release their moisture and it has evaporated. Stir in the garlic and cook for about 1 minute, just until fragrant. Remove from the heat and allow to cool slightly.
- Cook the meat: If the sausage or beef isn't already cooked, brown it thoroughly. If using plain ground meat, season with salt, black pepper, sage, and red pepper flakes. Allow the meat to cool slightly.
- Make the filling: In a large bowl, combine the cooked vegetables, cooked sausage or beef, ricotta, grated Queijo da Ilha, thyme, parsley, nutmeg, salt and pepper to taste, and red pepper flakes (if desired). Mix until evenly combined.
- Fill: Generously fill the zucchini, peppers, or cooked jumbo pasta shells without packing the filling too tightly. (If using pasta shells, arrange them in a baking dish with a thin layer of tomato sauce beneath them.)
- Add the topping (optional): Combine the panko breadcrumbs with just enough melted butter to coat them lightly. Sprinkle over the stuffed vegetables or shells.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, or until the vegetables are tender, the filling is hot throughout, and the top is lightly browned. For extra color and crunch, broil for the final 2-3 minutes, watching carefully to prevent burning.
Notes
Queijo da Ilha gives the filling a distinctive rich, tangy flavor, but provolone, mozzarella, fontina, or a combination of cheeses all work well. Buttered panko breadcrumbs are optional but highly recommended -- they add a crisp, golden topping that contrasts beautifully with the creamy filling. The filling can be prepared a day ahead and refrigerated before stuffing.