Get ready to transform your dinner table with a recipe that's about to become your new summer obsession! These Summer Squash Stuffed Shells are not just another pasta dish – they're a vibrant, flavor-packed culinary adventure that combines the creamy richness of three cheeses with the fresh, tender sweetness of summer squash. Imagine perfectly cooked jumbo shells bursting with a luxurious filling, nestled in a bed of zesty marinara sauce that will have your family and friends begging for seconds. Whether you're looking to impress dinner guests or simply treat yourself to a gourmet meal, this recipe promises to elevate your cooking game and tantalize your taste buds!
Ingredients
- 12 jumbo pasta shells
- 2 cups summer squash, diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a medium skillet, sauté the diced summer squash over medium heat for 5-6 minutes until slightly softened and moisture has reduced. Season with salt and pepper.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, cooked summer squash, and Italian seasoning. Mix thoroughly until well incorporated.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Carefully stuff each pasta shell with the squash and cheese mixture, filling them generously but not overpacking.
- Arrange the stuffed shells in the baking dish, then pour the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella cheese over the shells.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly, and the edges are slightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Choose Fresh Ingredients: Select firm, bright summer squash for the best flavor and texture.
- Don't Overcook the Pasta: Cook shells just until al dente to prevent them from becoming mushy when baked.
- Remove Excess Moisture: Sauté the squash to reduce water content, ensuring your filling stays creamy and not watery.
- Season Generously: Don't be shy with Italian seasoning and salt – it brings out the full flavor of the dish.
- Let It Rest: Allow the shells to sit for 5 minutes after baking to help the filling set and make serving easier.
- Make Ahead Friendly: You can prepare the stuffed shells in advance and refrigerate before baking – perfect for meal prep!
- Customize Your Cheese: Feel free to experiment with different cheese blends to suit your taste.
- Garnish for Extra Flavor: Fresh basil or parsley can add a bright, fresh finish to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
