Summer Stuffed Shells Recipe

Introduction

These Summer Stuffed Shells are a bright and satisfying vegetarian dish, perfect for warm-weather meals. Filled with a creamy mixture of ricotta, fresh zucchini, corn, and herbs, they’re baked in tangy marinara sauce and topped with melty mozzarella.

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
• 1/2 cup finely grated Parmesan
• 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

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente. Stir occasionally to prevent sticking.
2. Step 2: While the shells cook, heat oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the zucchini and garlic, season with salt and pepper, and cook until the zucchini is lightly browned and softened, 5 to 7 minutes more. Transfer this mixture to a large bowl and let it cool slightly.
3. Step 3: To the bowl with the cooled vegetables, add ricotta, Parmesan, corn, chopped basil, 1/2 cup of the mozzarella, and the zest and juice of 1 lemon. Stir well to combine and season generously with salt and pepper.
4. Step 4: 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 the baking dish. Sprinkle the remaining 1 cup of mozzarella over the top.
5. Step 5: Bake in the preheated oven until the cheese is starting to brown and the sauce is bubbling, about 25 to 30 minutes.
6. Step 6: Remove from the oven and top with whole basil leaves and the zest from the remaining lemon. Cut the zested lemon into wedges and serve them alongside the shells. Let the dish sit for 5 minutes before serving to meld the flavors.

Tips & Variations

• For extra richness, stir a beaten egg into the ricotta mixture before stuffing the shells to help them hold together.
• Try adding sautéed mushrooms or spinach to the filling for added texture and nutrition.
• If fresh basil isn’t available, substitute with fresh parsley or oregano for a different herbal note.
• Use gluten-free pasta shells if you need to make this dish gluten-free.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 to 20 minutes. You can also microwave individual portions, but oven reheating preserves better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells in advance?

Yes, you can assemble the stuffed shells a day ahead and keep them covered in the refrigerator. Bake them on the day you plan to serve for the best texture and flavor.

Can I freeze the stuffed shells?

Absolutely! Freeze the assembled shells before baking in a freezer-safe dish covered tightly with foil. Bake from frozen, adding extra baking time (about 10–15 minutes) until thoroughly heated and bubbly.

Summer Stuffed Shells Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

A delightful summer-inspired baked pasta dish featuring jumbo shells stuffed with a creamy ricotta, zucchini, corn, and fresh basil filling, topped with melted mozzarella and marinara sauce for a comforting yet fresh meal perfect for warm-weather dining.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shells and Pasta Cooking

• Kosher salt, as needed for boiling water
• 1 (12-oz.) pkg. jumbo shells

Vegetable and Filling

• 1 tbsp. neutral oil (such as canola or vegetable 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, to taste

Dairy and Herbs

• 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

Other

• 2 lemons, divided (zest and juice from one lemon; zest and wedges from the other for garnish and serving)
• 3 cups store-bought or homemade marinara sauce

Instructions

1. Preheat and Cook Shells: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Bring a large pot of salted water to a boil, then add the jumbo shells and cook, stirring occasionally, until al dente according to package instructions. Drain and set aside.
2. 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 cloves, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the zucchini is lightly browned and softened, approximately 5 to 7 minutes. Transfer the mixture to a large bowl and allow to cool slightly.
3. Prepare Filling: To the cooled vegetable mixture, add ricotta cheese, finely grated Parmesan, corn kernels, chopped basil leaves, 1/2 cup of shredded mozzarella, lemon zest and juice from one lemon. Stir thoroughly to combine all ingredients, and generously season with salt and pepper to enhance the flavors.
4. Assemble Stuffed Shells: 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-vegetable mixture and arrange the stuffed shells in the baking dish. Evenly top the assembled shells with the remaining 1 cup of shredded mozzarella cheese.
5. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is beginning to brown slightly and the sauce is bubbling around the edges.
6. Garnish and Serve: Remove from the oven and top the stuffed shells with whole basil leaves and the zest from the remaining lemon. Cut the zested lemon into wedges and serve on the side. Let the dish sit for 5 minutes before serving to allow flavors to meld and for easier serving.

Notes

• Use neutral oil like canola or vegetable oil to avoid overpowering the fresh flavors.
• Cooking shells to al dente ensures they hold stuffing well without becoming mushy.
• Fresh basil can be substituted with other herbs like parsley or oregano if preferred.
• For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
• If fresh corn is not available, frozen corn kernels work just as well; thaw before mixing.

Keywords: stuffed shells, summer pasta, ricotta shells, baked pasta, zucchini stuffing, Italian vegetarian dinner