Summer Stuffed Shells Recipe

Introduction

These Summer Stuffed Shells are a vibrant, cheesy dish filled with fresh zucchini, corn, and herbs. Perfect for a light but satisfying meal, they showcase the bright flavors of summer in every bite.

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

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a large pot of boiling salted water, cook the jumbo shells according to package directions until al dente. Stir occasionally to prevent sticking.
2. Step 2: In a large skillet over medium heat, heat the neutral 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 freshly ground black pepper, and cook until the zucchini is lightly browned and tender, about 5 to 7 minutes. Transfer the mixture to a large bowl and let cool slightly.
3. Step 3: To the bowl with the zucchini mixture, add ricotta, grated Parmesan, corn kernels, chopped basil, 1/2 cup of shredded mozzarella, and the zest and juice of one 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 the stuffed shells in the baking dish. Sprinkle the remaining 1 cup of mozzarella on top.
5. Step 5: Bake the stuffed shells in the preheated oven until the cheese is browned 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 second lemon. Cut the zested lemon into wedges and serve alongside. Let the dish sit for 5 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra richness, add a handful of shredded fontina or provolone cheese to the filling mixture.
• Use fresh corn when in season for the best flavor, or substitute with thawed frozen corn.
• If you prefer a spicier sauce, stir in a pinch of red pepper flakes to the marinara before baking.
• For a gluten-free version, substitute jumbo shells with gluten-free pasta shells or use large bell pepper halves for stuffing.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the texture. Avoid microwaving as it may make the shells rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day in advance and keep them covered in the refrigerator. Bake just before serving, adding a few extra minutes to the baking time if chilled.

Can I freeze the stuffed shells?

Absolutely. Arrange the stuffed shells in a freezer-safe dish without baking, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Summer Stuffed Shells Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

These Summer Stuffed Shells are a delightful vegetarian dish featuring jumbo pasta shells filled with a flavorful mixture of ricotta, Parmesan, fresh zucchini, corn, basil, and mozzarella, all baked in a savory marinara sauce. This comforting yet fresh recipe is perfect for a seasonal meal that balances creamy cheese and fresh vegetables with bright lemon zest.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

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

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, to taste
• 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 cheese, divided
• Zest and juice from 2 lemons, divided

Sauce

• 3 cups store-bought or homemade marinara sauce

Instructions

1. Preheat the oven and cook shells: Arrange a rack in the center of the oven and preheat to 350°F. In a large pot of boiling salted water, cook the jumbo shells until al dente, according to package directions, stirring occasionally to prevent sticking.
2. Sauté vegetables: In a large skillet over medium heat, heat the oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the chopped zucchini and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the zucchini is lightly browned and softened, about 5 to 7 minutes. Transfer the cooked vegetables to a large bowl and let cool slightly.
3. Prepare the filling: To the bowl with the cooled zucchini mixture, add ricotta cheese, Parmesan, corn kernels, chopped basil, 1/2 cup mozzarella, and the zest and juice from one lemon. Stir everything together thoroughly and season generously with salt and freshly ground black pepper to taste.
4. Assemble the 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. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top.
5. Bake: Bake the stuffed shells in the preheated oven until the cheese is starting to brown and the sauce is bubbling, about 25 to 30 minutes.
6. Garnish and serve: Remove from oven and top with whole fresh basil leaves and the zest from the remaining lemon. Cut the zested lemon into wedges and serve alongside the dish. Allow the stuffed shells to sit for 5 minutes before serving for best flavor and texture.

Notes

• For extra flavor, consider adding a pinch of red pepper flakes to the sautéed vegetables.
• Using homemade marinara sauce can enhance the freshness of this dish, but quality store-bought sauce also works well.
• If preferred, substitute zucchini with yellow squash or add chopped spinach for variation.
• Letting the dish sit after baking helps the flavors meld and the filling to set.
• Make sure to not overcook the pasta shells to prevent them from tearing when stuffing.

Keywords: Summer Stuffed Shells, Stuffed Pasta, Vegetarian Italian Recipe, Jumbo Shells, Ricotta Filling, Baked Pasta, Fresh Zucchini Recipe, Summer Dinner