Summer Stuffed Shells Recipe

Introduction

Summer Stuffed Shells are a delightful twist on a classic Italian favorite, packed with fresh zucchini, sweet corn, and vibrant basil. This comforting dish is perfect for a warm-weather meal that feels both light and satisfying.

Ingredients

• Kosher salt
• 1 (12-oz.) package jumbo shells
• 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
• 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: While the shells cook, heat neutral oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.
3. Step 3: Add the chopped zucchini and garlic to the skillet. Season with salt and freshly ground black pepper. Cook, 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.
4. Step 4: To the bowl, add ricotta, Parmesan, corn, finely chopped basil, 1/2 cup of mozzarella, and the zest and juice from one lemon. Stir everything together and generously season with salt and pepper.
5. Step 5: Spread marinara sauce evenly on 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 dish. Sprinkle the remaining 1 cup of mozzarella over the top.
6. Step 6: Bake in the preheated oven until the cheese is starting to brown and the sauce is bubbling, about 25 to 30 minutes. Remove from the oven and top with whole basil leaves and lemon zest from the remaining lemon. Cut the lemon into wedges and serve alongside. Let the stuffed shells sit for 5 minutes before serving.

Tips & Variations

• Use fresh seasonal vegetables like cherry tomatoes or spinach to mix up the filling.
• Swap ricotta for cottage cheese or vegan cheese for different dietary needs.
• Add a pinch of red pepper flakes to the skillet for a subtle spicy kick.
• Make the dish ahead and refrigerate before baking to save time on a busy day.

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 until warmed through, or microwave in short intervals to avoid drying out the cheese and sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shells for this recipe?

Yes, you can use frozen jumbo shells. Just thaw them before stuffing, and follow the cooking instructions as usual to ensure they’re fully cooked and tender.

Can I prepare the filling ahead of time?

Absolutely. You can prepare the ricotta and vegetable filling up to one day in advance. Keep it refrigerated until you’re ready to stuff the shells and bake.

Summer Stuffed Shells Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

These Summer Stuffed Shells are a delightful vegetarian dish packed with a creamy ricotta filling, fresh zucchini, sweet corn, and vibrant basil, all baked in a rich marinara sauce and topped with melted mozzarella and a bright lemon zest finish. Perfect for a comforting summer meal, this recipe blends fresh seasonal produce with classic Italian flavors for a satisfying and colorful entree.

• Author: Dana
• 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

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Shells and Pasta

• Kosher salt
• 1 (12-oz.) pkg. jumbo shells

Vegetables and Aromatics

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

Cheeses and Sauce

• 2 c. ricotta
• 1/2 c. finely grated Parmesan
• 1 1/2 c. shredded mozzarella, divided
• 3 c. store-bought or homemade marinara sauce

Instructions

1. Preheat and Cook Pasta: 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, stirring occasionally, until al dente according to package instructions. Drain and set aside.
2. Sauté Vegetables: 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 chopped zucchini and finely chopped garlic, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until the zucchini is softened and lightly browned, about 5 to 7 minutes. Transfer this mixture to a large bowl and let cool slightly.
3. Prepare Filling: To the cooled vegetable mixture, add ricotta, finely grated Parmesan, corn kernels, chopped basil leaves, 1/2 cup of shredded mozzarella, zest and juice from 1 lemon. Stir everything together well and generously season the filling mixture with salt and pepper to taste.
4. Assemble Stuffed Shells: Spread marinara sauce evenly in the bottom of a 13″ x 9″ baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta filling and arrange the stuffed shells snugly in the baking dish. Sprinkle the remaining 1 cup of shredded mozzarella over the top.
5. Bake: Bake the stuffed shells in the preheated oven until the cheese on top starts to brown and the sauce is bubbling hot, approximately 25 to 30 minutes.
6. Garnish and Serve: After baking, top the dish with whole fresh basil leaves and lemon zest from the second lemon. Cut the zested lemon into wedges and serve alongside the baked stuffed shells. Let the dish sit for 5 minutes before serving to allow flavors to meld.

Notes

• You can substitute frozen corn for fresh if out of season; just thaw before using.
• For a gluten-free option, use gluten-free jumbo pasta shells.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for best texture.
• Adding a sprinkle of crushed red pepper before baking adds a nice spicy kick.
• Using homemade marinara will enhance the dish’s freshness and flavor but store-bought works perfectly for convenience.

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