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Summer Stuffed Shells Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/summer-stuffed-shells-recipe/