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
Equipment
- 9" x 9" baking dish or similar size
Ingredients
- 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
Instructions
- 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
Notes
Enjoy!
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Comments
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[…] 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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So cheesy and so good!
Thanks Angie!
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!
Jenna, thanks for this clever and delicious way to use summer vegetables. I will be bookmarking this recipe.
Thanks Bernadette, the filling was light and tasty and we didn’t miss the meat at all~
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!
Thanks Pam, I loved the corn filling in the shells!
This looks delicious. Stuffed shells always seem so festive.
Thanks Dorothy, we enjoyed it so much!
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.
Thanks Pattie! I hope you enjoy it, we loved it and didn’t miss the meat at all!
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.
Thanks Emily, I have to make things early in the day, I get too lazy later and love to have dinner ready to just pop in the oven 🙂
What a nice treat for your fisherman. It looks delicious–especially the filling for the shells.
Thanks Linda, using the corn, squash and zucchini without meat kept this dish on the lighter side.
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!
Thank you Shannon, we really enjoyed this version and didn’t miss the meat at all!
Pasta and veggies, oh so good!
Thanks Mary, very enjoyable!
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!
Stuffed shells are worth the little bit of extra effort to make them, and the veggie ricotta filling keeps them from being too heavy. I hope you enjoy them!
Sounds so tasty Jenna and a great way to eat your veggies! ♥
Thanks Mary, the veggies are a nice change up!
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!