Description
Summer stuffed shells offer a fresh and light take on classic baked pasta, featuring jumbo pasta shells filled with creamy ricotta, fresh spinach, zucchini, basil, and Parmesan cheese. Baked with a rich marinara sauce and topped with melted mozzarella, this dish is comforting yet perfect for warm-weather dinners.
Ingredients
Pasta
- 20 jumbo pasta shells
Cheese and Dairy
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1 large egg
Vegetables and Herbs
- 1 cup finely chopped zucchini
- 1 cup chopped fresh spinach
- 2 garlic cloves, minced
- 1/4 cup fresh basil, chopped
Seasonings and Sauces
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until just al dente, ensuring they’re firm enough to stuff without breaking. Drain well and rinse briefly under cool water to stop cooking.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped zucchini and cook for 2 to 3 minutes until slightly softened. Add the minced garlic and chopped spinach, sautéing for another 1 to 2 minutes until the spinach wilts. Remove from heat and allow to cool slightly.
- Prepare Filling: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella (½ cup), grated Parmesan, egg, chopped basil, Italian seasoning, red pepper flakes (if using), and salt and pepper to taste. Stir the cooled sautéed vegetables into the cheese mixture until combined.
- Assemble Shells: Spread approximately 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Stuff each cooked pasta shell generously with the ricotta and vegetable mixture and arrange them in the dish with the filled sides facing up.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over and around the stuffed shells. Sprinkle the remaining ½ cup shredded mozzarella evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to meld flavors and heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Let the stuffed shells rest for 5 minutes out of the oven. Garnish with fresh basil before serving for a vibrant, fresh touch.
Notes
- Do not overcook the pasta shells before baking; they should hold their shape when stuffed.
- Add chopped fresh tomatoes or roasted red peppers to the cheese mixture for extra summer flavors and texture.
- For a richer and creamier filling, substitute part of the ricotta cheese with mascarpone cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or microwave until heated through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Pasta, Vegetarian
- Method: Baking
- Cuisine: Italian-Inspired
