Ingredients

Kosher salt

1 (12-oz.) package jumbo shells

1 tablespoon neutral oil

1 medium yellow onion, finely chopped

1 medium zucchini, chopped into 1/2″ pieces (about 2 cups)

3 garlic cloves, finely chopped

Freshly ground black pepper

2 cups ricotta cheese

1/2 cup finely grated Parmesan cheese

1 cup fresh or frozen corn kernels

1/4 cup fresh basil leaves, finely chopped, plus whole leaves for serving

1 1/2 cups shredded mozzarella, divided

2 lemons, divided

3 cups store-bought or homemade marinara sauce

Instructions

Step 1: Preheat the oven to 350°F and arrange a rack in the center. In a large pot of boiling salted water, cook the jumbo shells according to package directions until al dente, stirring occasionally. Drain and set aside.

Step 2: Heat the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.

Step 3: Add zucchini and garlic to the skillet. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until the zucchini is lightly browned and softened, about 5 to 7 minutes. Transfer the mixture to a large bowl and let cool slightly.

Step 4: To the bowl, add ricotta, Parmesan, corn, chopped basil, 1/2 cup of the shredded mozzarella, and the zest and juice of one lemon. Stir gently to combine. Taste and season generously with salt and pepper.

Step 5: Spread the marinara sauce evenly in the bottom of a 13″ x 9″ baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta mixture and arrange them in a single layer in the dish. Sprinkle the remaining 1 cup of mozzarella over the shells.

Step 6: Bake in the preheated oven until the cheese is starting to brown and the sauce is bubbling, about 25 to 30 minutes.

Step 7: Remove from the oven and top with whole basil leaves and the zest of the second lemon. Cut the zested lemon into wedges and serve alongside. Let the dish sit for 5 minutes before serving to allow flavors to meld.

Tips & Variations

Use frozen corn if fresh is not available; just thaw and drain before adding to the filling.

For extra richness, add a handful of shredded Parmesan on top before baking.

Try swapping basil for fresh oregano or thyme for a different herbal note.

To make it gluten-free, use gluten-free jumbo pasta shells and check that the marinara sauce is gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through or microwave individual portions for 2 to 3 minutes. For longer storage, freeze before baking in a freezer-safe dish and bake from frozen, increasing the baking time by about 10 to 15 minutes.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the shells up to a day ahead. Cover and refrigerate them, then bake when ready to serve. This makes it a great make-ahead meal for busy days.

What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese (drained) or a blend of cream cheese and sour cream for a similar creamy texture. Keep in mind the flavor will be slightly different but still delicious.