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Summer Stuffed Shells Recipe

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★★★★★

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.

Ingredients

Scale

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

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