Summer Stuffed Shells Recipe

If you’re looking for a dinner that perfectly captures the spirit of sunny days and the bounty of farmer’s markets, Summer Stuffed Shells are calling your name. Imagine tender pasta loaded with a creamy ricotta mixture, sweet bursts of corn, a whisper of basil pesto, fresh zucchini, and a gooey blanket of golden cheese — all nestled in tangy marinara. This is the kind of meal that makes you want to gather your favorite people, open a bottle of chilled white wine, and linger a little longer at the table. Trust me, once you serve up these Summer Stuffed Shells, you’ll be daydreaming about them until you make them again.

Ingredients You’ll Need

One of my favorite things about Summer Stuffed Shells is how every ingredient plays a part — from the way the corn pops against the creamy cheese, down to the fresh basil at the end. Here’s what you’ll need (and why you’ll love each addition):

• Jumbo pasta shells: The ultimate vessel for stuffing, holding that dreamy filling in every bite.
• Olive oil: Adds richness and brings out the best in your veggies and aromatics.
• Sweet onion: Provides a subtle sweetness that builds the base flavor.
• Garlic cloves: For the unmistakable, savory aroma and depth.
• Zucchini squash: Adds fresh color, texture, and a mild summer flavor that pairs beautifully with the cheese.
• Corn (cut from the cob): Bursts of sweetness and crunch that really make this dish sing.
• Kosher salt and pepper: Essential for seasoning every layer perfectly.
• Ricotta cheese: Gives the filling its creamy, luscious texture.
• Large egg: The binder that keeps your filling smooth and cohesive.
• Freshly grated mozzarella or provolone cheese: Melts beautifully over the top, creating that classic, cheese-pull moment.
• Finely grated parmesan cheese: Gives a nutty, salty bite throughout (and on top).
• Basil pesto: Infuses herbaceous, garlicky flavor right into the filling, with extra for drizzling.
• Marinara sauce: The tangy, saucy base that ties everything together.
• Fresh basil: A pop of green freshness at the very end.

How to Make Summer Stuffed Shells

Step 1: Prepare the Pasta

Begin by preheating your oven to 350 degrees F. Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions. They should be just tender, but not overcooked, so they hold their shape when stuffed. Drain and set aside on a baking sheet to prevent them from sticking together as you prep the filling.

Step 2: Sauté the Aromatics and Veggies

Heat the olive oil in an oven-safe Dutch oven or cast iron skillet. Add the diced onion and minced garlic with a good pinch of salt and pepper. Let them cook, stirring occasionally, until they’re slightly softened and fragrant. Toss in the chopped zucchini and the fresh corn kernels, seasoning again. Let everything saute until softened — about 5 to 6 minutes is ideal for bringing out their natural sweetness without losing texture. Remove from heat and let the mixture cool slightly.

Step 3: Mix Up the Ricotta Filling

In a large bowl, combine the ricotta, lightly beaten egg, half of your mozzarella (or provolone), all of the parmesan, and about 1/3 cup of that wonderfully fragrant pesto. Season with salt and pepper, then mix until creamy and smooth. Once your veggie mixture has cooled a bit, stir it right into the ricotta mixture so those flavors meld into every single bite.

Step 4: Layer the Marinara

Spread your marinara sauce into the base of the oven-safe pan you used for the vegetables (no need to wash it — bonus flavor!). You want an even layer that will cradle your shells as they bake and keep everything saucy and delicious.

Step 5: Fill and Stuff the Shells

Take each cooked pasta shell and fill it generously with 2 to 3 tablespoons of that gorgeous ricotta-veggie-pesto filling. Nestle each stuffed shell into the marinara, arranging them so the filling is facing up. Keep going until all your shells are stuffed and snugged in the pan. If you run out of space, a small baking dish works just as well for any extras — just add more sauce underneath.

Step 6: Finish and Bake

Spoon the remaining pesto over the stuffed shells, then shower everything with the rest of your shredded mozzarella or provolone. Bake in the preheated oven for 25 to 30 minutes until everything is bubbly and golden on top.

Step 7: Garnish and Serve

Let the hot pan rest for a few minutes before digging in. Finish with freshly grated parmesan, plenty of torn basil, and, for the pesto-lovers, another drizzle of basil pesto. Grab a spoon and serve your Summer Stuffed Shells straight from the pan.

How to Serve Summer Stuffed Shells

Garnishes

For the finishing touch, you’ll want to shower your Summer Stuffed Shells with lots of fresh, torn basil and a sprinkle of extra parmesan. I also love to dot a bit more fresh pesto across the top for an herbaceous pop and some vibrant color. If you like a little zing, try adding a few chili flakes or a light squeeze of lemon to brighten things up.

Side Dishes

Pair Summer Stuffed Shells with a crisp green salad tossed in a lemony vinaigrette, or serve alongside garlicky sautéed greens. A crusty baguette is never amiss — it’s perfect for soaking up every bit of saucy goodness left on your plate.

Creative Ways to Present

These shells look stunning lined up in a rustic oven-safe skillet or shallow baker. For a fun twist at parties, serve individual shells on small plates or in little ramekins, garnished with a basil leaf. Family-style in a big casserole is always a winner too; just let everyone dig in!

Make Ahead and Storage

Storing Leftovers

Leftover Summer Stuffed Shells keep well tightly covered in the refrigerator for up to three days. They make a fantastic next-day lunch or dinner, and the flavors deepen even more as they sit.

Freezing

You can also freeze the unbaked shells! Assemble everything in a freezer-safe dish, cover tightly with foil, and freeze for up to two months. When you’re ready to enjoy, simply bake straight from frozen (add extra time if needed) until bubbly and golden.

Reheating

To reheat, place individual servings or the whole pan (covered) in a 350 degrees F oven until heated through. You can add a splash of water or extra marinara to keep things from drying out. For a speedier option, microwave individual shells on a plate (cover with a damp paper towel) until warm.

FAQs

Can I use store-bought pesto, or does it need to be homemade?

Absolutely, you can use store-bought pesto for this recipe, and it makes things even easier! If you have a favorite homemade version or lots of basil to use up, that’s wonderful, but a good quality store-bought pesto brings all the same fresh flavor with less effort.

What vegetables can I substitute if I don’t have zucchini or corn?

Summer Stuffed Shells are delightfully flexible! Try diced yellow squash, finely chopped bell peppers, or even baby spinach. Use what’s fresh and in season — the filling will be just as tasty.

Is there a way to make this dish gluten-free?

Yes! Simply use gluten-free jumbo shells, which are now widely available at many grocery stores and health food shops. All the other elements of this recipe are naturally gluten-free, so you’re set.

Can I assemble Summer Stuffed Shells in advance?

Definitely. Assemble the dish completely (except for baking), then cover and refrigerate for up to a day ahead. Pop it in the oven and add a few extra minutes to the baking time as needed.

What’s the best way to make these shells for a crowd?

Double the recipe and bake in two large casserole dishes. These shells reheat beautifully, so you can work in advance and enjoy the party right alongside your guests!

Final Thoughts

There’s something truly special about a dish that’s as vibrant and full of life as the season itself, and Summer Stuffed Shells deliver on every front. I hope you give them a try — they have a way of turning any weeknight into a sunlit celebration. Enjoy every bite!

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