Summer Stuffed Shells
Recipe: https://recipestripper.com/recipes/7c896b48-9841-417e-a68e-949325b4928a
Original source: https://www.delish.com/cooking/recipe-ideas/a60778649/summer-stuffed-shells-recipe/?gad_source=1&gad_campaignid=23848769477&gbraid=0AAAAACq-IPz0Z2TPASwxZv5Qh_oWKsLfh

These summer stuffed shells are bursting with seasonal flavor from sweet corn, zucchini, and basil, but they also hit that rich comfort food spot.
Yield: 6 - 8 serving(s)
Prep time: PT30M
Cook time: PT0S
Total time: PT1H20M

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
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake stuffed shells until cheese is beginning to brown brown and sauce is bubbling, 25 to 30 minutes.
6. Top with basil leaves and zest from 1 lemon. Cut zested lemon into wedges and serve alongside. Let sit 5 minutes before serving.