Summer Stuffed Shells with Corn and Zucchini 

These Summer Stuffed Shells are a delightful twist on a classic dish, perfect for utilizing fresh garden produce. Jumbo pasta shells are generously filled with a creamy ricotta mixture, combined with sweet corn, zucchini, and aromatic basil pesto. Baked in marinara sauce and topped with melted mozzarella and Parmesan, this dish offers a comforting yet vibrant meal. Ideal for family dinners or gatherings, it brings a taste of summer to your table. 

Ingredients

For the Shells:

• 20–25 jumbo pasta shells, boiled
  
  

• 2 tablespoons olive oil
  
  

• 1 sweet onion, diced
  
  

• 4 garlic cloves, minced
  
  

• 1 zucchini squash, chopped
  
  

• 2 ears of corn, kernels cut from the cob
  
  

• Kosher salt and freshly ground black pepper, to taste
  
  

For the Ricotta Filling:

• 15 ounces ricotta cheese
  
  

• 1 large egg, lightly beaten
  
  

• 2 cups freshly grated mozzarella or provolone cheese
  
  

• ½ cup finely grated Parmesan cheese, plus more for serving
  
  

• ⅔ cup basil pesto, plus more for serving
  
  

For Assembly:

• 2 cups marinara sauce
  
  

• Fresh basil leaves, for serving

Directions

1. Prepare the Pasta Shells:
   
   

   • Preheat the oven to 350°F (175°C).
     
     

   • Boil the jumbo pasta shells in salted water according to the package directions. Drain and set aside to cool slightly.
     
     

2. Sauté the Vegetables:
   
   

   • In an oven-safe Dutch oven or cast iron skillet, heat the olive oil over medium heat.
     
     

   • Add the diced onion and minced garlic, cooking until softened.
     
     

   • Stir in the chopped zucchini and corn kernels. Season with salt and pepper.
     
     

   • Cook until the vegetables are tender, about 5–6 minutes. Turn off the heat and let the mixture cool slightly.
     
     

3. Prepare the Ricotta Filling:
   
   

   • In a large bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella cheese, Parmesan cheese, and ⅓ cup of pesto. Season with salt and pepper.
     
     

   • Add the sautéed vegetable mixture to the ricotta mixture and stir until well combined.
     
     

4. Assemble the Dish:
   
   

   • Spread the marinara sauce evenly in the bottom of the skillet or Dutch oven.
     
     

   • Stuff each cooked pasta shell with 2–3 tablespoons of the ricotta and vegetable mixture.
     
     

   • Place the stuffed shells in the marinara sauce.
     
     

   • Dollop the remaining pesto over the stuffed shells.
     
     

   • Sprinkle the remaining mozzarella cheese over the top.
     
     

5. Bake:
   
   

   • Cover the skillet with a lid or aluminum foil.
     
     

   • Bake in the preheated oven for 25–30 minutes, until the cheese is melted and the dish is heated through.
     
     

6. Serve:
   
   

   • Remove from the oven and let sit for a few minutes.
     
     

   • Top with additional grated Parmesan cheese and fresh basil leaves before serving.

Nutritional Information (per serving, approximate)

• Calories: Approximately 400 kcal
  
  

• Protein: 20g
  
  

• Carbohydrates: 45g
  
  

• Fat: 18g
  
  

• Fiber: 4g
  
  

• Sodium: 800mg