Summer Stuffed Shells Recipe

These Summer Stuffed Shells are a delightful and vibrant dish that captures the essence of summer flavors. Jumbo pasta shells are filled with a creamy ricotta mixture, fresh summer vegetables like zucchini and corn, and fragrant pesto, then baked to golden perfection. This recipe is perfect for a summer gathering or a comforting family meal.

Ingredients

Here’s what you’ll need to make these Summer Stuffed Shells:

• Jumbo Pasta Shells: 20 to 25, boiled according to package directions.
• Olive Oil: 2 tablespoons, used for sautéing the vegetables.
• Sweet Onion: 1, diced, adds sweetness and a savory base.
• Garlic Cloves: 4, minced, adds a fragrant and savory flavor.
• Zucchini Squash: 1, chopped, adds a tender and mild vegetable element.
• Ears of Corn: 2, kernels cut from the cob, adds sweetness and texture.
• Kosher Salt and Pepper: To taste, enhances the flavors of the dish.
• Ricotta Cheese: 15 ounces, provides a creamy and rich filling.
• Large Egg: 1, lightly beaten, binds the filling ingredients.
• Mozzarella or Provolone Cheese: 2 cups, freshly grated, adds a melty and cheesy element.
• Parmesan Cheese: ½ cup, finely grated, plus more for serving, adds a sharp and salty flavor.
• Pesto: ⅔ cup, plus more for serving, adds a fresh and herbaceous flavor.
• Marinara Sauce: 2 cups, provides a tomato-based sauce.
• Fresh Basil: For serving, adds a fresh and aromatic garnish.

How to Make Summer Stuffed Shells

Step 1: Cook the Pasta and Prepare the Vegetables

1. Preheat the oven to 350°F (177°C).
2. Boil the pasta shells in salted water according to the package directions. Drain once cooked.
3. Heat the olive oil in an oven-safe Dutch oven or cast iron skillet over medium heat.
4. Add the diced onion and minced garlic with a pinch of salt and pepper. Cook, stirring often, until slightly softened.
5. Stir in the chopped zucchini and corn kernels with another pinch of salt and pepper. Cook until softened, about 5-6 minutes.
6. Turn off the heat and let the vegetables cool slightly.

Step 2: Prepare the Filling

1. In a large bowl, mix together the ricotta cheese, beaten egg, 1 cup of mozzarella cheese, Parmesan cheese, and ⅓ cup of pesto.
2. Add a pinch of salt and pepper and mix until combined.
3. Transfer the cooked zucchini and corn mixture to the ricotta mixture and stir until combined.

Step 3: Assemble the Stuffed Shells

1. Add the marinara sauce to the oven-safe pan you cooked the vegetables in.
2. Take each jumbo pasta shell and stuff it with 2-3 tablespoons of the ricotta pesto filling.
3. Place the stuffed shells in the marinara sauce in the pan.
4. Repeat with the remaining shells. If you have extra shells, add sauce to a small baking dish and layer the shells.

Step 4: Bake the Stuffed Shells

1. Dollop the remaining pesto on top of the shells.
2. Sprinkle with the remaining mozzarella cheese.
3. Bake for 25-30 minutes, or until warm, golden, and bubbly.

Step 5: Serve

1. Remove the pan from the oven and let it sit for a few minutes.
2. Top with extra Parmesan cheese, fresh basil, and more pesto if desired.
3. Serve immediately.

How to Serve

• Main course: Serve these stuffed shells as a hearty and satisfying main course.
• Side dish: Pair them with a side salad or garlic bread.

Make Ahead and Storage

Make Ahead

• You can prepare the filling and stuff the shells ahead of time. Store them in the refrigerator and bake them when ready.

Storing Leftovers

• Store leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days.

Reheating

• Reheat the stuffed shells in the oven or microwave until warmed through.

FAQs

Can I use different vegetables?

• Yes, you can use other vegetables, such as bell peppers, spinach, or mushrooms.

Can I use a different type of cheese?

• Yes, you can substitute the mozzarella or provolone with other melting cheeses, such as fontina or Gruyere.

Can I make this recipe gluten-free?

• Yes, use gluten-free pasta shells and ensure all other ingredients are gluten-free.

Can I freeze these stuffed shells?

• Yes, you can freeze them. Assemble the shells in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking.

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