Description
These Summer Stuffed Shells are a delightful and vibrant dish that celebrates the flavors of summer. Jumbo pasta shells are filled with a creamy ricotta mixture, fresh vegetables like zucchini and corn, and pesto, then baked in a marinara sauce for a satisfying and colorful meal.
Ingredients
Units
Scale
- 20–25 jumbo pasta shells, boiled al dente
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 zucchini squash, chopped
- 2 ears of corn, kernels removed from the cob
- Kosher salt and pepper to taste
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 2 cups freshly grated mozzarella or provolone cheese
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2/3 cup pesto (basil pesto recommended), plus more for serving
- 2 cups marinara sauce
- Fresh basil leaves, for serving
Instructions
- Preheat and Cook Pasta: Preheat oven to 350°F (177°C). Boil pasta shells in salted water according to package directions until al dente. Drain.
- Sauté Vegetables: Heat olive oil in an oven-safe Dutch oven or cast-iron skillet over medium heat. Add onion and garlic with salt and pepper. Cook until softened. Add zucchini and corn with salt and pepper. Cook until softened (5-6 minutes). Remove from heat and let cool slightly.
- Make Filling: In a large bowl, combine ricotta cheese, egg, 1 cup mozzarella/provolone, Parmesan, and ⅓ cup pesto. Season with salt and pepper. Mix well. Add cooled vegetable mixture and stir to combine.
- Prepare Sauce: Pour marinara sauce into the same skillet used for vegetables.
- Stuff Shells: Stuff each pasta shell with 2-3 tablespoons of the ricotta filling. Place stuffed shells in the marinara sauce. If needed, use a separate baking dish for extra shells.
- Top and Bake: Dollop remaining pesto over the shells. Sprinkle with remaining mozzarella/provolone cheese. Bake for 25-30 minutes, or until warm, golden, and bubbly.
- Serve: Remove from oven and let stand for a few minutes. Top with extra Parmesan, fresh basil, and more pesto, if desired. Serve warm.
Notes
- Use fresh corn on the cob for the best flavor.
- Adjust the amount of pesto to your preference.
- Feel free to add other vegetables like bell peppers or spinach.
- Use a high-quality marinara sauce for optimal taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (3-4 shells)
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
