Main Dishesclosetcooking
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!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 35 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking dish
- oven
📝 Preparation Steps
1
Cook the pasta shells as directed and set aside individually to cool.
pasta shells1 pound
2
Meanwhile, mix the ricotta, parmesan, zucchini, corn, basil and lemon zest and season with salt and pepper to taste.
ricotta2 cupszucchini, shredded and squeezed (to drain excess liquid)1 cupbasil, sliced or chopped2 tablespoonslemon zest1 teaspoonsalt 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.
marinara sauce2 cupsricotta2 cups
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.
mozzarella, shredded1 cup
Nutrition Facts
calories
Calories 556
fat Content
Fat 18g
fiber Content
Fiber 4g
sugar Content
Sugars 8g
sodium Content
Sodium 628mg
protein Content
Protein 26g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 61mg
carbohydrate Content
Carbs 69g
saturated Fat Content
Saturated 10g
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