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Kosher Nexus
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Summer Stuffed Shells

Ingredients

  • Kosher salt
  • 1(12-oz.) pkg. jumbo shells
  • 1 Tbsp.neutral oil
  • 1medium yellow onion, finely chopped
  • 1medium zucchini, chopped into 1/2″ pieces (about 2 c.)
  • 3cloves 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
  • 2lemons, divided
  • 3 c.store-bought or homemade marinara sauce

Directions

    1. Step 1Preheat 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.
    2. Step 2In 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.
    3. Step 3To 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.
    4. Step 4Spread 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.
    5. Step 5Bake stuffed shells until cheese is beginning to brown brown and sauce is bubbling, 25 to 30 minutes.
    6. Step 6Top with basil leaves and zest from 1 lemon. Cut zested lemon into wedges and serve alongside. Let sit 5 minutes before serving.