Name: Summer Stuffed Shells
Prep time: 30 min
Total time: 1 h
Yield: 6 - 8 serving(s)
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 c. ricotta; 1/2 c. finely grated Parmesan; 1 c. fresh or frozen corn kernels; 1/4 c. fresh basil leaves, finely chopped, plus whole leaves for serving; 1 1/2 c. shredded mozzarella, divided; 2 lemons, divided; 3 c. store-bought or homemade marinara sauce

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.