Description

Delight in these Summer Stuffed Shells, a vibrant and cheesy baked pasta dish featuring jumbo shells filled with a fresh mixture of ricotta, zucchini, corn, basil, and Parmesan. Baked to perfection with marinara sauce and topped with melted mozzarella and bright lemon zest, this recipe balances creamy textures and summery flavors in every bite.

Ingredients

Scale

Pasta

1 (12-oz.) package jumbo shells
Kosher salt, for boiling water

Filling

1 tablespoon neutral oil (such as canola or vegetable oil)
1 medium yellow onion, finely chopped
1 medium zucchini, chopped into 1/2-inch pieces (about 2 cups)
3 garlic cloves, finely chopped
Freshly ground black pepper, to taste
2 cups ricotta cheese
1/2 cup finely grated Parmesan cheese
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 cheese, divided
Zest and juice from 1 lemon

Sauce and Garnish

3 cups store-bought or homemade marinara sauce
Zest from 1 additional lemon
Whole basil leaves for garnish
1 lemon, cut into wedges, for serving

Instructions

Preheat and cook shells: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until al dente, stirring occasionally to prevent sticking. Drain and set aside.
Sauté vegetables: In a large skillet over medium heat, warm the neutral oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the chopped zucchini and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the zucchini is lightly browned and tender, approximately 5 to 7 minutes. Transfer the mixture to a large bowl and allow to cool slightly.
Prepare filling mixture: To the cooled vegetable mixture in the bowl, add ricotta cheese, grated Parmesan, corn kernels, chopped basil, 1/2 cup of shredded mozzarella, lemon zest and juice from one lemon. Stir gently to combine all ingredients evenly. Season generously with salt and black pepper to taste.
Assemble shells in the baking dish: Spread the marinara sauce evenly over the bottom of a 13 x 9-inch baking dish. Stuff each cooked jumbo shell with about 2 tablespoons of the ricotta vegetable filling and arrange the stuffed shells neatly in the baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the shells.
Bake: Place the baking dish in the preheated oven and bake until the cheese on top is starting to brown and the sauce is bubbling, about 25 to 30 minutes.
Garnish and serve: Remove from the oven and top with whole basil leaves and the zest from the second lemon. Serve with the zested lemon cut into wedges on the side. Allow the stuffed shells to sit for 5 minutes before serving to let flavors meld and the dish set slightly.

Notes

For a vegetarian version, ensure the marinara sauce contains no meat products.
Using fresh corn will give the best texture, but frozen corn works well and should be thawed before mixing.
The lemon zest and juice add a fresh, bright note; adjust the amount to taste.
Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
To save time, prepare the filling ahead of time and stuff the shells just before baking.
If preferred, substitute mozzarella with a blend of Italian cheeses for added flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Keywords: stuffed shells, summer pasta, ricotta shells, zucchini pasta bake, cheesy stuffed shells, vegetarian pasta, baked pasta dish, summer recipes