Summer Stuffed Shells
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Summer Stuffed Shells
Description
This recipe combines cooked jumbo pasta shells stuffed with a mixture of ricotta cheese, beaten egg, mozzarella, Parmesan, and pesto. Inside the filling is a sautéed vegetable blend of diced sweet onion, garlic, zucchini, and squash, along with corn kernels, all seasoned with salt and pepper. The shells are arranged in a pan coated with marinara sauce before baking.
The vegetables add a tender, slightly sweet contrast to the creamy cheese mixture. Baking the shells in marinara sauce allows the flavors to meld and keeps the pasta moist while creating a saucy base. Fresh basil served on top enhances the herbal notes and adds brightness.
This dish suits family dinners or gatherings when a cheesy, vegetable-forward pasta entrée is appreciated. It can be served with additional pesto or Parmesan for extra flavor layers.
Ingredients
- 20 to 25 pasta shells boiled, jumbo
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 1 zucchini chopped
- 2 corn corn cut from the cob, ears
- salt kosher salt
- black pepper kosher salt
- 15 ounces ricotta cheese
- 1 egg lightly beaten, large
- 2 cups mozzarella cheese freshly grated or provolone cheese
- ½ cup Parmesan Cheese plus more for serving, finely grated
- ⅔ cup pesto I like basil pesto for this, plus more for serving
- 2 cups marinara sauce
- basil for serving, fresh
Instructions
- Preheat the oven to 350 degrees F. Boil the pasta shells in salted water according to the package directions. Drain once cooked.
- Heat the olive oil in an oven-safe dutch oven or cast iron skillet. Add in the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until slightly softened. Stir in the zucchini and squash with another pinch of salt and pepper. Cook until softened, about 5 to 6 minutes. Turn off the heat and let cool slightly.
- In a large bowl, mix together the ricotta cheese, egg, 1 cup of the mozzarella cheese, the parmesan and ⅓ cup of pesto. Add in a pinch of salt and pepper. Mix until combined. Transfer the zucchini corn mixture to the ricotta and stir it in until combined.
- Add the marinara sauce to the oven-safe pan that you cooked the zucchini corn mixture in.
- Take each jumbo pasta shell and stuff it with 2 to 3 tablespoons of the ricotta pesto filling. Place the shells in marinara sauce in the pan. Repeat with the remaining shells. If you end up with too many shells, add some sauce in a small baking dish or pan and layer the shells in there.
- Dollop the remaining pesto on top of the shells. Sprinkle with the remaining mozzarella cheese. Bake for 25 to 30 minutes, until warm and golden and bubbly.
- Remove the pan and let it sit for a few minutes. Top with extra parmesan, fresh basil and even more pesto if you wish. Serve!
User Reviews
Overall Rating
5
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