Summer Stuffed Shells
Every summer, the vibrant flavors of the season inspire me to whip up something truly special. This is when I find myself creating Summer Stuffed Shells, a dish that encapsulates the essence of summer gatherings with friends and family. It all began during a sunny afternoon barbecue when I wanted to surprise my guests with something different yet comforting. As the sun shone brightly overhead, I decided that a pasta dish filled with fresh seasonal veggies would be the perfect choice. The moment those tender jumbo shells came out of the oven, bubbling with cheese and herbs, I knew I had struck gold. Each bite is a burst of flavor, and the colors are as inviting as the warm weather itself!
Recipe Snapshot
1 hr 15 mins
45 mins
30 mins
Medium
420 kcal
19 g
Gluten-Free
15 g
Large Pot, Cutting Board, Skillet, Frying Pan, Grater, Wooden Spoon, Oven, Chef’s Knife, Mixing Bowl, Baking Sheet
The Magic of This Summer Stuffed Shells
Fresh Ingredients
One of the reasons I adore Summer Stuffed Shells is the opportunity to use fresh, seasonal ingredients. The combination of fresh corn, zucchini, and herbs makes each bite feel like summer on a plate. Plus, it’s a fantastic way to use up all those garden veggies!
Cheesy Goodness
Who doesn’t love cheese? The blend of ricotta, mozzarella, and parmesan in this recipe creates a creamy, delightful filling that melts in your mouth. It’s the heart of the dish, and honestly, it’s hard to go wrong with cheese!
Versatility
This recipe is incredibly versatile. You can easily adapt it based on what you have in your kitchen. Want to throw in some spinach or swap the corn for peppers? Go for it! The world is your oyster with these stuffed shells, and that’s part of the fun.
Perfect for Gatherings
Summer Stuffed Shells are not only tasty, but they are also perfect for entertaining. They can be prepared ahead of time and baked just before serving, making them a stress-free option for a summer dinner party. Your guests will be impressed by your culinary skills!
A Family Favorite
This dish has become a staple at our family gatherings. It’s a treat to see everyone enjoying the same meal, reminiscing about good times while savoring each bite of rich flavors and textures. Food has a magical way of bringing people together.
Healthy and Wholesome
Lastly, I love that Summer Stuffed Shells offer a balance of indulgence and nutrition. With all those fresh vegetables, you’re not just satisfying your cravings, but also nourishing your body with wholesome ingredients.
Ingredients Required for Summer Stuffed Shells
The ingredients for Summer Stuffed Shells are as delightful as the dish itself. Each component brings flavor, color, and texture to the table. With fresh vegetables and creamy cheeses, this dish is a feast for both the eyes and the palate. Let’s dive into the key players that make this recipe a summer star!
- 20 to 25 jumbo pasta shells: These large shells are the perfect vessel for stuffing with a flavorful filling. They hold the ingredients beautifully, ensuring each bite is packed with taste.
- 2 tablespoons olive oil: This healthy fat adds richness and helps sauté the vegetables to a golden perfection.
- 1 sweet onion, diced: A sweet onion adds a gentle sweetness that balances the savory flavors.
- 4 garlic cloves, minced: Garlic is a must for any savory dish, providing depth and aroma.
- 1 zucchini squash, chopped: This veggie adds a lovely texture and it’s a summer staple!
- 2 ears of corn, corn cut from the cob: Fresh corn gives a sweet crunch that pairs beautifully with the creamy filling.
- Kosher salt and pepper: Essential for enhancing the flavors of the dish.
- 15 ounces ricotta cheese: The creamy base for the stuffing, ricotta adds richness and creaminess.
- 1 large egg, lightly beaten: The egg helps bind the filling together.
- 2 cups freshly grated mozzarella or provolone cheese: This melty cheese provides gooeyness and stretch, making the dish irresistible.
- ½ cup finely grated parmesan cheese, plus more for serving: Parmesan adds a salty, nutty flavor to the filling and the dish.
- â…” cup pesto: Pesto brings a burst of herby flavor; I recommend basil pesto for a fresh taste.
- 2 cups marinara sauce: The base for the shells, marinara adds moisture and a rich tomato flavor.
- Fresh basil, for serving: A sprinkle of fresh basil brightens up the dish with color and freshness.
How to Prepare Summer Stuffed Shells
Making Summer Stuffed Shells is a straightforward process that allows you to enjoy the vibrant flavors of the season. Once you gather your ingredients, you’ll see how simple it is to create this dish. Let’s get started with the steps to bring this beautiful recipe to life!
Preheat your oven to 350 degrees F (175 degrees C). This ensures your Summer Stuffed Shells bake evenly and become golden brown on top.
Boil the jumbo pasta shells in salted water according to the package directions. Once cooked, drain them carefully and set aside. Be gentle to avoid tearing the shells.
In an oven-safe Dutch oven or cast iron skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic along with a pinch of kosher salt and pepper. Stir often, cooking until they start to become soft, about 2 to 3 minutes.
Next, stir in the chopped zucchini and season with more salt and pepper. Cook until softened, around 5 to 6 minutes. Once done, turn off the heat and let the mixture cool slightly.
In a large mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella cheese, parmesan cheese, and â…“ cup of pesto. Season with a pinch of salt and pepper and mix until well combined.
Add the cooled zucchini and corn mixture to the ricotta mixture, stirring well to ensure everything is evenly distributed.
Pour the marinara sauce into the same oven-safe pan where you cooked the zucchini. Spread it evenly on the bottom.
Now it’s time to stuff those shells! Take each jumbo pasta shell and fill it with 2 to 3 tablespoons of the ricotta filling. Place the stuffed shells in the marinara sauce, making sure they’re snug but not overcrowded.
If you have extra shells, you can layer them in a small baking dish with some more sauce on the bottom.
Dollop the remaining pesto on top of the stuffed shells and sprinkle over the remaining mozzarella cheese. This will create a lovely, melty topping!
Bake in the preheated oven for 25 to 30 minutes, or until the shells are warm and the cheese is golden and bubbly.
Once baked, remove the pan from the oven and let it sit for a few minutes. Top with extra parmesan cheese and fresh basil before serving. Enjoy your delicious Summer Stuffed Shells!
Things Worth Knowing
- Tip 1: Ensure the pasta shells are cooked al dente to prevent them from becoming mushy when baking.
- Tip 2: Feel free to vary the vegetables based on what’s in season or what you have available.
- Tip 3: Let the stuffed shells rest before serving to allow the flavors to meld beautifully.
- Tip 4: You can make this dish a day ahead; just cover it tightly and refrigerate until ready to bake.
- Tip 5: Serve with a simple side salad for a complete meal that’s refreshing and satisfying.
Recipe Tips about Summer Stuffed Shells
To make the most of your Summer Stuffed Shells, here are some helpful tips. Perfecting this dish can lead to delightful variations and memorable meals!
- Storage: Store any leftover Summer Stuffed Shells in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze unbaked stuffed shells for future meals. Just assemble, cover tightly, and freeze for up to 3 months.
- Baking: If baking from frozen, add an additional 10 to 15 minutes to the baking time.
- Pairing: Consider pairing your Summer Stuffed Shells with garlic bread or a light pasta salad for a lovely meal.
- Variations: Try different types of cheese in the filling, like goat cheese or feta, for a unique twist.
Serve This Summer Stuffed Shells With
When it comes to serving Summer Stuffed Shells, the possibilities are endless! Here are some ideas to elevate your dining experience:
- Garlic Bread: A warm, crusty loaf of garlic bread pairs perfectly with the cheesy stuffed shells.
- Fresh Salad: A light arugula or mixed greens salad drizzled with vinaigrette balances the richness of the dish.
- Seasonal Vegetables: Serve alongside grilled or roasted seasonal vegetables like asparagus or bell peppers for added flavor.
- Wine Pairing: If you enjoy wine, a crisp white wine like Pinot Grigio complements the flavors beautifully.
- Picnic Setting: These stuffed shells are great for outdoor summer gatherings, served on a picnic table with a spread of fresh fruits and drinks.
- Leftovers: Leftovers can be reheated in the oven or microwave; just add a splash of sauce to keep them moist.
FAQ
Conclusion
In conclusion, Summer Stuffed Shells are a delightful way to celebrate the flavors of summer while enjoying a comforting meal. The combination of fresh vegetables and cheesy goodness will surely become a favorite in your household. I encourage you to give this recipe a try and watch it become a staple for your summer gatherings. It’s a dish that brings joy to the table and creates lasting memories!
Summer Stuffed Shells
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). This ensures your Summer Stuffed Shells bake evenly and become golden brown on top.
- Boil the jumbo pasta shells in salted water according to the package directions. Once cooked, drain them carefully and set aside. Be gentle to avoid tearing the shells.
- In an oven-safe Dutch oven or cast iron skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic along with a pinch of kosher salt and pepper. Stir often, cooking until they start to become soft, about 2 to 3 minutes.
- Next, stir in the chopped zucchini and season with more salt and pepper. Cook until softened, around 5 to 6 minutes. Once done, turn off the heat and let the mixture cool slightly.
- In a large mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella cheese, parmesan cheese, and â…“ cup of pesto. Season with a pinch of salt and pepper and mix until well combined.
- Add the cooled zucchini and corn mixture to the ricotta mixture, stirring well to ensure everything is evenly distributed.
- Pour the marinara sauce into the same oven-safe pan where you cooked the zucchini. Spread it evenly on the bottom.
- Now it’s time to stuff those shells! Take each jumbo pasta shell and fill it with 2 to 3 tablespoons of the ricotta filling. Place the stuffed shells in the marinara sauce, making sure they’re snug but not overcrowded.
- If you have extra shells, you can layer them in a small baking dish with some more sauce on the bottom.
- Dollop the remaining pesto on top of the stuffed shells and sprinkle over the remaining mozzarella cheese. This will create a lovely, melty topping!
- Bake in the preheated oven for 25 to 30 minutes, or until the shells are warm and the cheese is golden and bubbly.
- Once baked, remove the pan from the oven and let it sit for a few minutes. Top with extra parmesan cheese and fresh basil before serving. Enjoy your delicious Summer Stuffed Shells!
