Summer Stuffed Shells

• servings: 6 servings
• total time: 1 hour

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 c.)

3 cloves garlic, 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

Directions

Preheat oven 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 tablespoons 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.

Nutrition

• Calories: 606
• Total Fat: 24 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 74 mg
• Sodium: 978 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 28 g