Summer Stuffed Shells Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/summer-stuffed-shells-recipe/
