
Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Cal/Serv:
606
Who said summer dinners can’t be cozy? These stuffed shells are bursting with seasonal flavor, from sweet corn to zucchini and basil, but they also hit the comfort food spot thanks to the cheesy, rich ricotta.
The filling:
To keep these stuffed shells feeling light and bright, we’ve added a lemony punch to the ricotta filling. The lemon, fresh basil, and zucchini play beautifully off of one another, and pops of sweetness from corn bring the summer vibes all the way home.
The sauce:
The shells are nestled in a bed of marinara sauce (try our homemade marinara, or use your favorite jarred sauce), then topped with melty mozzarella to bring it all together (hello, cheese pull!).
Substitutions & serving:
Feel free to swap in any of your favorite seasonal veggies, but note that depending on the vegetable, you may have to cook them in advance of stuffing the shells. Serve this recipe with a crusty loaf bread for sopping up all that sauce.
Storage:
You can make these shells 2 days ahead. Store in an airtight container and refrigerate. Slowly reheat on the stove or in the microwave.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Kosher salt
- 1
(12-oz.) pkg. jumbo shells
- 1 Tbsp.
neutral 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
- 2 cups
ricotta
- 1/2 cup
finely grated Parmesan
- 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
- 2
lemons, divided
- 3 cups
store-bought or homemade marinara sauce
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. In a large pot of boiling salted water, cook shells, stirring occasionally, until al dente according to package directions for stuffed shells.
- Step 2In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned and softened, 5 to 7 minutes. Transfer to a large bowl and let cool slightly.
- Step 3To bowl, add ricotta, Parmesan, corn, basil, 1/2 cup mozzarella, zest and juice from 1 lemon, and cooled zucchini mixture and stir to combine; generously season with salt and pepper.
- Step 4Spread marinara sauce in the bottom of a 13" x 9" baking dish. Stuff each shell with about 2 Tbsp. ricotta mixture and arrange in baking dish. Top with remaining 1 cup mozzarella.
- Step 5Bake stuffed shells until cheese is beginning to brown brown and sauce is bubbling, 25 to 30 minutes.
- Step 6Top with basil leaves and zest from 1 lemon. Cut zested lemon into wedges and serve alongside. Let sit 5 minutes before serving.
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