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Summer Stuffed Shells

Summer Stuffed Shells

The ultimate comfort food for summer gatherings, Summer Stuffed Shells are filled with fresh vegetables and creamy cheese. A delightful blend of flavors wrapped in tender pasta, this dish is perfect for family dinners or entertaining friends. Make it tonight and enjoy a taste of summer!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 20 to 25 jumbo pasta shells jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 sweet onion
  • 4 garlic cloves
  • 1 zucchini squash
  • 2 ears corn
  • kosher salt and pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 2 cups mozzarella or provolone cheese
  • ½ cup parmesan cheese
  • ⅔ cup pesto
  • 2 cups marinara sauce
  • fresh basil

Equipment

  • Large Pot
  • Cutting Board
  • Skillet
  • Frying pan
  • Grater
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). This ensures your Summer Stuffed Shells bake evenly and become golden brown on top.
  2. 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.
  3. 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.
  4. 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.
  5. In a large mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella cheese, parmesan cheese, and ⅓ cup of pesto. Season with a pinch of salt and pepper and mix until well combined.
  6. Add the cooled zucchini and corn mixture to the ricotta mixture, stirring well to ensure everything is evenly distributed.
  7. Pour the marinara sauce into the same oven-safe pan where you cooked the zucchini. Spread it evenly on the bottom.
  8. 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.
  9. If you have extra shells, you can layer them in a small baking dish with some more sauce on the bottom.
  10. Dollop the remaining pesto on top of the stuffed shells and sprinkle over the remaining mozzarella cheese. This will create a lovely, melty topping!
  11. Bake in the preheated oven for 25 to 30 minutes, or until the shells are warm and the cheese is golden and bubbly.
  12. 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!

Notes

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!