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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Corn and Zucchini Ricotta Stuffed Shells

[heart_this] · Aug 9, 2017 · 3 Comments

Corn and Zucchini Ricotta Stuffed Shells

Pasta shells stuffed with a corn and zucchini ricotta along with parmesan, lemon and fresh basil all baked in marinara sauce and smothered in melted cheese! Yum!

I have been enjoying all of the fresh summer product lately, especially the local corn and zucchini and these corn and zucchini ricotta stuffed shells are my current favourite! It’s fun to stuff pasta shells with tasty ingredients and the ricotta, parmesan, corn, zucchini, lemon and basil filling for these stuffed shells is simply amazing! The fresh ingredients along with the hit of lemon and basil make this dish sing with the bright flavours of summer! After the shells have been stuffed you lay them in a bed of basil marinara sauce and sprinkle on some mozzarella cheese before baking until the cheese is melted and ooey-gooey and good! I like to serve these corn and zucchini ricotta stuffed shells with a lightly toasted garlic bread to finish the meal!

Corn and Zucchini Ricotta Stuffed Shells
Corn and Zucchini Ricotta Stuffed Shells
Corn and Zucchini Ricotta Stuffed Shells
Corn and Zucchini Ricotta Stuffed Shells
Corn and Zucchini Ricotta Stuffed Shells

Corn and Zucchini Ricotta Stuffed Shells
Corn and Zucchini Ricotta Stuffed Shells

Corn and Zucchini Ricotta Stuffed Shells

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Servings: 6

Pasta shells stuffed with a corn and zucchini ricotta along with parmesan, lemon and fresh basil all baked in marinara sauce and smothered in melted cheese! Yum!

ingredients
  • 1 pound pasta shells
  • 2 cups ricotta
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 cup zucchini, shredded and squeezed (to drain excess liquid)
  • 1/2 cup corn
  • 2 tablespoons basil, sliced or chopped
  • 1 teaspoon lemon zest
  • salt and pepper to taste
  • 2 cups marinara sauce
  • 1 cup mozzarella, shredded
directions
  1. Cook the pasta shells as directed and set aside individually to cool.
  2. Meanwhile, mix the ricotta, parmesan, zucchini, corn, basil and lemon zest and season with salt and pepper to taste.
  3. Spread the marinara sauce around the bottom of a large baking dish, stuff each shell with the ricotta mixture and place the shells on top of the sauce in the pan.
  4. Sprinkle on the mozzarella and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 20 minutes.
Nutrition Facts: Calories 556, Fat 18g (Saturated 10g, Trans 0), Cholesterol 61mg, Sodium 628mg, Carbs 69g (Fiber 4g, Sugars 8g), Protein 26g

Nutrition by: Nutritional facts powered by Edamam
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Food, Italian, Main Course, Pasta, Recipe, Vegetarian

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Reader Interactions

Comments

  1. me10lee83 says

    August 11, 2017 at 3:24 pm

    No print button?

    Reply
  2. Tara Frazier says

    August 22, 2017 at 12:43 am

    Making this tonight. Can't wait!

    Reply
  3. Kimberly Porter says

    November 8, 2017 at 2:21 am

    Excellent! Made this tonight — a gloomy, cold fall day. Made me feel like summer isn't so far away.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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