Ingredients

Kosher salt

1 (12-oz.) pkg. jumbo shells

1 tbsp. 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

Step 1: 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, then cook the jumbo shells, stirring occasionally, until al dente according to package directions.

Step 2: In a large skillet over medium heat, warm the oil. 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, stirring occasionally, until the zucchini is lightly browned and tender, about 5 to 7 minutes. Transfer the mixture to a large bowl and let it cool slightly.

Step 3: To the bowl, add the ricotta, Parmesan, corn, chopped basil, 1/2 cup of shredded mozzarella, and the zest and juice of 1 lemon. Stir to combine and season generously with salt and pepper.

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 shredded mozzarella on top.

Step 5: Bake the stuffed shells for 25 to 30 minutes, until the cheese begins to brown and the sauce is bubbling.

Step 6: 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.

Tips & Variations

Use fresh basil for the brightest flavor, and add it right before serving to preserve its aroma.

Substitute the zucchini with diced summer squash or sautéed spinach for variety.

For a dairy-free version, try using a plant-based ricotta and mozzarella alternative.

Make the marinara sauce from scratch for a fresher taste, or choose a high-quality store-bought variety if short on time.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave in short intervals to avoid drying out. For longer storage, freeze the assembled shells (before baking) in a freezer-safe dish for up to 2 months; bake from frozen, adding extra time as needed.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the shells a day in advance and refrigerate them covered. Bake when ready to serve, adding a few extra minutes if the shells are cold.

What can I serve with summer stuffed shells?

A simple green salad and garlic bread make great accompaniments. A light white wine or sparkling water with lemon also pairs nicely with the fresh flavors.