Description
This delightful Summer Stuffed Shells recipe features jumbo pasta shells filled with a vibrant mixture of ricotta, Parmesan, fresh corn, zucchini, and basil. Baked in marinara sauce and topped with gooey mozzarella, it’s a fresh and comforting vegetarian meal perfect for warm-weather dining.
Ingredients
Scale
Pasta and Sauce
- Kosher salt
- 1 (12-oz.) package jumbo shells
- 3 cups store-bought or homemade marinara sauce
Vegetables and Aromatics
- 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
Cheese and Herbs
- 2 cups ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup fresh or frozen corn kernels
- 1/4 cup fresh basil leaves, finely chopped, plus whole leaves for serving
Additional Flavorings
- Freshly ground black pepper
- 2 lemons, divided
Instructions
- Preheat and Cook Pasta: 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 the package instructions until al dente, stirring occasionally to prevent sticking. Drain and set aside.
- Sauté Vegetables: Heat neutral oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the chopped zucchini and garlic, then season with salt and freshly ground black pepper. Continue cooking, 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 zucchini mixture, add ricotta, grated Parmesan, corn kernels, finely chopped basil, half of the shredded mozzarella (1/2 cup), and the zest and juice from one lemon. Stir well to combine thoroughly, then season generously with salt and black pepper.
- Assemble Shells: Spread a layer of marinara sauce evenly on the bottom of a 13″ x 9″ baking dish. Stuff each cooked shell with approximately 2 tablespoons of the ricotta and vegetable mixture and place them in the dish. Once all shells are arranged, sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
- Bake: Bake the stuffed shells in the preheated oven for 25 to 30 minutes, or until the cheese on top is starting to brown and the sauce is bubbling vigorously.
- Garnish and Serve: Remove from the oven and top with whole fresh basil leaves and the zest from the second lemon. Cut the zested lemon into wedges and serve alongside for added brightness. Let the dish rest for 5 minutes before serving to allow flavors to meld.
Notes
- For best results, use fresh basil and fresh lemon zest to enhance the bright, summery flavors.
- You can prepare the filling a day ahead and assemble just before baking for convenience.
- If frozen corn is used, thaw and drain excess moisture before mixing into the filling.
- Using homemade marinara sauce will add extra depth, but quality store-bought marinara works well for a quick meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, summer pasta, vegetarian pasta, ricotta shells, baked shells, zucchini pasta, corn pasta, easy Italian recipe
