Clean recipe · delish.com
Summer Stuffed Shells
These summer stuffed shells are bursting with seasonal flavor from sweet corn, zucchini, and basil, but they also hit that rich comfort food spot.
Original recipe: delish.com
- Yield:
- 6 servings
- Prep:
- 30 min
- Cook:
- 0 sec
- Total:
- 1 hr 20 min
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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
Instructions
- Arrange 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.
- In 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.
- To 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.
- Spread 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.
- Bake stuffed shells until cheese is beginning to brown brown and sauce is bubbling, 25 to 30 minutes.
- Top with basil leaves and zest from 1 lemon. Cut zested lemon into wedges and serve alongside. Let sit 5 minutes before serving.