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Summer Stuffed Shells Recipe

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★★★★★

4.8 from 77 reviews

Summer Stuffed Shells are a vibrant, cheesy pasta dish perfect for warm-weather meals. Jumbo pasta shells are cooked al dente, then filled with a flavorful mixture of ricotta, Parmesan, sweet corn, zucchini, and fresh basil, all nestled in a bed of marinara sauce and topped with melted mozzarella. Finished with a fresh zing of lemon zest and wedges, this comforting yet fresh recipe makes a delightful vegetarian entrée.

Ingredients

Scale

For the Pasta and Filling

  • Kosher salt, to taste
  • 1 (12-oz.) package jumbo shells
  • 1 tablespoon neutral oil (such as canola or vegetable 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, divided
  • Zest and juice of 1 lemon, plus zest and wedges of 1 additional lemon for serving

For the Sauce and Baking

  • 3 cups store-bought or homemade marinara sauce

Instructions

  1. Cook the pasta shells: Preheat your oven to 350°F and arrange a rack in the center. Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente, stirring occasionally to prevent sticking. Drain and set aside to cool slightly.
  2. Sauté the vegetables: In a large skillet over medium heat, warm the neutral oil. Add the finely chopped onion and cook, stirring occasionally, for about 7 minutes until softened and translucent. Add the chopped zucchini and garlic, season with salt and freshly ground black pepper, and continue cooking, stirring occasionally, until the zucchini is lightly browned and softened, approximately 5 to 7 minutes. Transfer this mixture to a large bowl to cool slightly.
  3. Prepare the cheese filling: To the cooled zucchini mixture in the bowl, add the ricotta, Parmesan, fresh or frozen corn kernels, chopped basil, 1/2 cup of shredded mozzarella, and the zest and juice of one lemon. Stir well to combine all ingredients thoroughly, and season generously with salt and pepper to taste.
  4. Assemble the stuffed shells: Spread the marinara sauce evenly in the bottom of a 13″ x 9″ baking dish. Using approximately 2 tablespoons of the ricotta and vegetable mixture, stuff each cooked shell generously and arrange them in the baking dish in a single layer. Evenly top with the remaining 1 cup of shredded mozzarella cheese.
  5. Bake the shells: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top begins to brown lightly and the sauce is bubbling around the edges.
  6. Garnish and serve: Remove from the oven and sprinkle with whole basil leaves and the zest from the remaining lemon. Cut the zested lemon into wedges and serve alongside the stuffed shells. Allow the dish to sit for 5 minutes before serving to let flavors meld and the dish set slightly.

Notes

  • You can use fresh or frozen corn depending on availability; no need to thaw frozen corn before mixing.
  • If you prefer a spicier touch, add a pinch of red pepper flakes to the vegetable sauté step.
  • Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
  • For a gluten-free option, substitute jumbo shells with gluten-free pasta shells.
  • Make sure to zest the lemon before juicing it to maximize flavor use.

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

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