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Summer Stuffed Shells Recipe

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★★★★★

4.6 from 88 reviews

These Summer Stuffed Shells are a delightful vegetarian dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, Parmesan, fresh zucchini, corn, and herbs. Baked in marinara sauce and topped with melty mozzarella, this recipe offers a perfect balance of fresh summer flavors and comforting Italian goodness for a satisfying meal.

Ingredients

Scale

Shells and Sauce

  • Kosher salt
  • 1 (12-oz.) pkg. jumbo shells
  • 3 c. store-bought or homemade marinara sauce

Filling

  • 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 c. ricotta
  • 1/2 c. finely grated Parmesan
  • 1 c. fresh or frozen corn kernels
  • 1/4 c. fresh basil leaves, finely chopped, plus whole leaves for serving
  • 1 1/2 c. shredded mozzarella, divided
  • 2 lemons, divided

Instructions

  1. Preheat and Cook Shells: Arrange a rack in the center of the oven and preheat it to 350°F. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente, stirring occasionally to prevent sticking.
  2. Sauté Vegetables: Heat the neutral oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 7 minutes. Add the chopped zucchini and garlic, season with salt and freshly ground black pepper, and cook until the zucchini is lightly browned and tender, about 5 to 7 minutes. Transfer this mixture to a large bowl and let it cool slightly.
  3. Prepare Filling: To the cooled vegetable mixture, add ricotta cheese, grated Parmesan, corn kernels, chopped basil, half the shredded mozzarella (½ cup), and the zest and juice of one lemon. Stir everything together until well combined, and season generously with salt and pepper to taste.
  4. Assemble 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 and vegetable filling, and arrange them in the baking dish. Sprinkle the remaining 1 cup of shredded mozzarella over the stuffed shells.
  5. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top begins to brown and the sauce is bubbling around the edges.
  6. Garnish and Serve: Remove the dish from the oven and top with fresh whole basil leaves and the zest from the second lemon. Cut the zested lemon into wedges to serve alongside. Let the stuffed shells rest for 5 minutes before serving to allow flavors to meld.

Notes

  • Use fresh or frozen corn kernels based on availability; fresh will add a sweeter crunch.
  • If desired, prepare the marinara sauce from scratch for a more homemade flavor.
  • For added protein, consider mixing in cooked ground turkey or plant-based crumbles in the filling.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated covered in the oven.
  • Make sure not to overcook the pasta shells during boiling to avoid them becoming mushy when baked.

Keywords: stuffed shells, vegetarian pasta, ricotta stuffed shells, summer pasta recipe, baked pasta shells, zucchini pasta recipe, corn pasta bake, Italian stuffed shells

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