Sunday Supper, Corn & Zucchini Pesto Stuffed Shells with Marinara

This is a great “make now and bake later” dish

I wanted to make dinner for HHjr last Sunday

because he was driving back from a fishing weekend

I had a few summer vegetables I wanted to use up

They were perfect for Summer Stuffed Shells

Get the pasta going while you cut corn from the cobs

and chop up zucchini and yellow squash

Saute it with onions in a skillet until softened

Break the egg in a large mixing bowl and beat with a fork

add ricotta cheese, pesto, Mozzarella and shaved Parmesan

Stir to blend

Stir in sauteed vegetables

Drain pasta shells and put marinara sauce into a 9″ x 9″ baking dish

I did not use any meat for this casserole,

but you can easily add cooked sausage

to the marinara sauce if desired

Fill shells with the vegetable mixture

and place close together in the marinara

Put a little pesto on top of each shell then top with Mozzarella

At this point you can cover the dish and refrigerate for baking later

or even the next day

Bake uncovered at 350 degrees for 30-40 minutes

Serve it up!

This recipe is adapted from How Sweet Eats

Corn & Zucchini Pesto Stuffed Shells with Marinara

Jumbo pasta shells are stuffed with ricotta, pesto, corn and squash and baked with marinara sauce and cheese for a delicious do ahead dinner one dish mel
Prep Time 25 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 4


  • 9" x 9" baking dish or similar size


  • 2 cups 4 cheese Marinara Sauce
  • 18-20 jumbo pasta shells
  • 1/2 cup diced red onion
  • 2 ears of corn
  • 1 medium zucchini
  • 1 medium yellow squash
  • 15 oz ricotta cheese
  • 2/3 cup pesto
  • 1 large egg
  • 2 cups grated Mozzarella cheese divided
  • 1/2 cup fresh shaved Parmesan
  • 2 Tablespoons olive oil
  • 2 tsp minced garlic
  • Salt & pepper
  • Finely grated Parmesan


  • Cook pasta shells in salted boiling water until soft. Drain
  • Put olive oil into a large skillet and add onions. Cook over medium heat, stirring occasionally until soft, 4-5 minutes then add garlic
  • While onions are cooking cut corn from cobs and trim ends of squash, then cut in quarters and chop into small pieces
  • Put corn and squash in skillet with onions and cook, stirring occasionally for 5-7 minutes or until squash is softened and cooked
  • Season with salt and pepper
  • In a large mixing bowl, break the egg and beat it with a fork. Add ricotta cheese, 1/3 cup pesto sauce, 1 cup Mozzarella and shaved Parmesan. Stir well to combine
  • Transfer vegetables from skillet to the mixing bowl and stir into ricotta mixture
  • Put marinara sauce in a 9” x 9” baking dish
  • Fill each pasta shell with 3-4 Tablespoons of vegetable mixture and place close together in the marinara sauce Top each shell with the remaining pesto
  • Sprinkle reserved Mozzarella on top
  • Dish can be covered and refrigerated at this point for baking later if desired
  • Bake at 350 degrees for 30-40 minutes, or until hot and bubbling
  • Spoon onto plates to serve and sprinkle with finely grated Parmesan
  • Makes 4 large servings or 6 smaller servings


Add cooked sausage to the marinara sauce if desired
Keyword corn and zucchini pasta casserole, Do ahead dinner, garden stuffed shells, Jumbo Pasta Shells, stuffed shells


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26 Responses to “Sunday Supper, Corn & Zucchini Pesto Stuffed Shells with Marinara”
  1. So cheesy and so good!

  2. Zucchini is never a favorite of mine but the things you make look so good that I want them anyway!

    • You’ll never know it’s in there! But I’m surprised you don’t like zucchini, it’s flavor is very mild and there are a zillion ways to use it. The thing that stood out in this recipe for me was the corn and pesto in the shells, very yummy!

  3. Bernadette says:

    Jenna, thanks for this clever and delicious way to use summer vegetables. I will be bookmarking this recipe.

  4. Pam says:

    This is a perfect way to use summer vegetables. Our family loves pasta and I think the picky son would even like this. I would never turn down a dish that has corn in the ingredients. Happy Sunday and stay cool, Jenna!

  5. This looks delicious. Stuffed shells always seem so festive.

  6. Pattie says:

    I just made out my grocery list, and I have added zucchini, yellow squash, and ricotta cheese. This looks so good, Jenna! I love stuffed shells anyway, but being a fan of vegetables that I am, I don’t have a meatless version. Thanks for this.

  7. I’m sure HHjr was very happy to find this delicious dish waiting for him at home. It looks so yummy and I love that you can make ahead and refrigerate until ready. That sure keeps things easier.

  8. lghiggins says:

    What a nice treat for your fisherman. It looks delicious–especially the filling for the shells.

  9. Shannon@Belle Bleu Interiors says:

    Jenna, this pasta dish looks yummy! My family loves pasta, and this is a good way to get them to eat some veggies, Thanks for sharing!

  10. Pasta and veggies, oh so good!

  11. Kim says:

    This looks absolutely delicious Jenna. So yummy. I have never used stuffed shells before and this is such a cool recipe. Onto the grocery list they go! Squash, zucchini, and corn are are favorites here and cheese is my number one food. Thank you for sharing this deliciousness and I am so pinning!

  12. Mary says:

    Sounds so tasty Jenna and a great way to eat your veggies! ♥

  13. What a wonderful summer combination! I’ve been wondering what else to make with the zucchini from the garden and I’ll definitely be giving this a try soon! Thank you!

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  1. […] August 16, 2023 at 5:50 AM | Posted in Uncategorized | Leave a comment Sunday Supper, Corn & Zucchini Pesto Stuffed Shells with Marinara […]

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