Summer Stuffed Shells Recipe
This Summer Stuffed Shells recipe combines tender jumbo pasta shells filled with a vibrant mixture of ricotta, fresh zucchini, corn, basil, and cheeses, all baked in a rich marinara sauce. It’s a colorful, comforting vegetarian dish perfect for a seasonal dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Shells and Cooking
- Kosher salt
- 1 (12-oz.) package jumbo shells
- 1 tablespoon neutral oil
Vegetable & Filling
- 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 cheese, divided
- Zest and juice of 2 lemons, divided
Sauce
- 3 cups store-bought or homemade marinara sauce
Instructions
- Preheat and cook shells: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Bring a large pot of salted water to a boil. Add the jumbo shells and cook, stirring occasionally, until al dente according to package instructions. Drain and set aside.
- Sauté vegetables: In a large skillet over medium heat, warm the neutral oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the chopped zucchini and garlic, season with salt and freshly ground black pepper, and 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 it cool slightly.
- Prepare filling: To the cooled vegetable mixture, add the ricotta, finely grated Parmesan, corn kernels, chopped basil, 1/2 cup of shredded mozzarella, and the zest and juice from one lemon. Stir everything together until well combined. Season generously with salt and freshly ground black pepper to taste.
- Assemble shells: Spread the marinara sauce evenly on the bottom of a 13″ x 9″ baking dish. Stuff each jumbo shell with approximately 2 tablespoons of the ricotta and vegetable mixture, then neatly arrange the stuffed shells in the baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake: Bake the stuffed shells in the preheated oven until the cheese on top begins to brown and the sauce is bubbling, about 25 to 30 minutes.
- Garnish and serve: Once baked, top the shells with whole basil leaves and the zest of the remaining lemon. Cut the zested lemon into wedges and serve alongside. Let the dish sit for 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute frozen corn with fresh corn when in season for a sweeter flavor.
- For a richer filling, add a bit more ricotta or a splash of cream.
- Make sure not to overcook the pasta shells to avoid them breaking when stuffing.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
- Use fresh basil for the best flavor; dried basil will not provide the same freshness.
Keywords: stuffed shells, summer pasta, ricotta filling, baked pasta, vegetarian pasta dish, zucchini, corn, marinara sauce
Find it online: https://thefoodrecipe.com/summer-stuffed-shells-recipe/
