Delicious Summer Stuffed Shells Recipe

Summer Stuffed Shells

Summer Stuffed Shells

On a sun-drenched Saturday afternoon, I found myself wandering through the local farmers' market, my basket growing heavier with each sweet, seasonal delight I encountered. The vibrant corn, beautiful zucchinis, and fragrant basil practically leapt into my cart, filling me with inspiration. I had friends coming over for dinner, and I knew exactly what I wanted to make: Summer Stuffed Shells. As I prepped my kitchen, the aroma of sautéing onions and garlic filled the air, and I felt that familiar excitement bubbling up. I opted for a generous scoop of creamy whole milk ricotta from Galbani, which added a richness that was just divine. But in my eagerness, I chopped the zucchini a little too large, thinking it would hold its shape better—only to realize they softened more than I anticipated during baking. But hey, that just made each bite extra comforting! The combination of sweet corn, fresh basil, and creamy cheese made every bite a celebration of summer. I couldn't wait to share this dish with my friends, and when they took their first bites, the smiles on their faces said it all. So, if you're ready to embrace the flavors of summer, let’s get into how to make these delightful Summer Stuffed Shells!

Summer Stuffed Shells

Prep: 30 mins | Cook: PT0S | Total: 1 hrs 20 mins | Serves: 6 - 8 serving(s) | Cuisine: Mediterranean Cuisine, Italian Cuisine, European Cuisine

Ingredients

  • Coarse kosher salt
  • 1 (12-ounce) package of large pasta shells
  • 1 tablespoon of neutral cooking oil
  • 1 medium-sized yellow onion, diced finely
  • 1 medium zucchini, cut into 1/2-inch pieces (approximately 2 cups)
  • 3 cloves of garlic, minced
  • Freshly cracked black pepper
  • 2 cups of ricotta cheese
  • 1/2 cup of finely shredded Parmesan cheese
  • 1 cup of fresh or frozen corn
  • 1/4 cup of fresh basil leaves, chopped finely, plus whole leaves for garnish
  • 1 1/2 cups of shredded mozzarella cheese, divided
  • 2 lemons, separated
  • 3 cups of store-bought or homemade marinara sauce

Instructions

Step 1

Preheat your oven to 350°F and bring a large pot of salted water to a boil. Cook the shells until al dente according to the package instructions, stirring occasionally.

Step 2

In a large skillet over medium heat, warm the oil and sauté the onion until softened. Add zucchini and garlic, season with salt and pepper, and cook until the zucchini is lightly browned. Transfer to a bowl to cool slightly.

Step 3

In a bowl, combine ricotta, Parmesan, corn, basil, 1/2 cup mozzarella, lemon zest and juice, and the cooled zucchini mixture. Season with salt and pepper, then mix well.

Step 4

Pour marinara sauce into the bottom of a 13" x 9" baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture and place them in the dish. Sprinkle the remaining mozzarella on top.

Step 5

Bake the stuffed shells for 25 to 30 minutes until the cheese is golden and the sauce is bubbling.

Nutrition Information

calories: 606 Calories
fat: 24 g
carbohydrate: 65 g
protein: 28 g
fiber: 7 g
sugar: 11 g

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My Tip

When cooking the jumbo shells, make sure to add a generous amount of kosher salt to the boiling water; it should taste like the sea. This enhances the flavor of the pasta itself and balances the richness of the ricotta filling later on.

Leftovers

After enjoying your Summer Stuffed Shells, let any leftovers cool completely, then transfer them to a glass baking dish with a lid. They’ll stay fresh in the fridge for up to three days. When you’re ready to dig in again, reheat them in the oven at 350°F for about 20 minutes, covered with foil to keep them moist. Enjoy that cheesy goodness all over again

Make It Your Own

For a delightful twist, try swapping the ricotta for a creamy goat cheese to add a tangy flavor. You can also toss in some sun-dried tomatoes with the zucchini for an extra Mediterranean touch that brightens up the dish!

What I'd Do Differently

As I savored these Summer Stuffed Shells, I couldn't help but think about tossing in some fresh basil next time for a burst of herbaceous flavor. I also want to experiment with different cheeses blended with the ricotta—maybe some mozzarella for extra creaminess. These shells were such a hit at dinner; I can’t wait to make them again!

#content-type: Recipe #Summer, dinner, weeknight meals

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